Better Homes & Gardens March 2012 Recipes
Avocado and Asparagus Egg Sandwiches
For a heartier version of this classic Italian soup, substitute cut-up cooked chicken for the garbanzo beans. Vary the greens by swapping chopped fresh chard or kale for the spinach.
Potato Salad with Sausage and Grainy Mustard Dressing
Roasted Asparagus-Orange Salad
Asparagus tips have a caramelized flavor when roasted. As soon as the spears are pulled from the oven, toss them in a tangy orange-fennel seed dressing and then pair with orange slices for a side dish served warm or at room temperature.
Chili-Orange Short Ribs
Spiced Nuts and Zucchini Corn Bread
Fast Shrimp Bisque
Creamy, salty, and hearty, this shrimp bisque recipe looks exquisite, is done in less than 30 minutes, and costs less than $5 per serving. Now that’s easy!
Taking inspiration from a classic nicoise salad, this fresh look at tuna casserole combines new potatoes, olives, and asparagus.
Southwestern Meatball Chili
Talk about comfort food. This meatball chili brings the heat to the dinner table. Complete the meal with corn muffins or bread -- homemade or from the grocery store bakery.
Pan-Seared Shrimp Salad with Mango-Lime Dressing
Smokey Cheese & Potato Soup
Asparagus Fritter Sticks with Dill Mustard
Sausage Dinner Hoagies
Garlicky Asparagus Flatbread
Sausage and White Bean Stew with Kale
This sausage stew requires slightly more attention than the average soup. Soak the white beans overnight, and add the smoked sausage during the last 10 minutes of cooking for flavor without losing its taste or texture.
When preparing this frittata for breakfast, brunch, or lunch, slice potatoes and carrots about 1/8 inch thick for a tender and golden finish to this egg-base dish.
Sunday Dinner Stew
Grilled Asparagus Soup with Chile Croutons
Fresh Asparagus Ribbon Salad
Make a fresh and simple side salad with shaved asparagus. Make thin asparagus ribbons with a sharp vegetable peeler on chunky asparagus spears. The light, creamy chive dressing pulls all of the flavors together.
Sausage Links with Pineapple
Precooking the fresh link sausages in wine or water before browning keeps the meat moist when it’s cooked all the way through. Precooking also reduces the chance that sausage casings will burst during browning.