Better Homes & Gardens March 2018 Recipes
Mini Italian White Bean and Kale Pot Pies
If you're in the "there's never too much cheese" camp, these single-serving savory pies are about to become your new favorite comfort food. For an extra Italian touch, we add a Parmesan cheese to the flaky pastry crust.
Don’t toss the corncobs quite yet! They release starches that give this chowder its incredibly silky texture. Simmer entire corncobs in the soup for 20 minutes, then trim off the kernels to add back into the mix before blending.
Flatbread with Balsamic Greens and Prosciutto
Mellow out bitter vegetables by wilting them in a skillet with onions and balsamic vinegar. Layer the mixture on a crispy pizza crust and top with salty prosciutto and creamy Fontina for one of the easiest (and most delicious) ways to get your greens.
Berry and Stone Fruit Ricotta Pizzas
This dessert recipe is sure to blow up your Instagram feed! With a mix of fresh fruits and a shower of edible flowers, prepare for all the ❤s (and some very happy taste buds).
Squash and Curried Noodle Soup
Think squash soup only comes in creamy varieties? Think again! This unique Asian spin features a chicken broth and coconut milk blend, tender butternut squash chunks, and a whole package of spinach for a nutritious, Indian-inspired lunch.
Roasted Salmon and Green Beans
Gluten free, dairy free, low in carbs—and completely delicious—this fresh and healthy salmon dinner showcases spring ingredients at their very best. For hearty appetites, add a side of fluffy quinoa.
Chicken-Mushroom Pot Pie
A 50/50 mix of butter and shortening makes the pastry for this classic chicken pot pie flaky, puffy, and completely irresistible. To play off the rich, earthy chicken and pancetta filling, press some woodsy fresh thyme leaves into the top of the crust.
Heirloom Tomato and Burrata Salad
Layer heirloom tomatoes, creamy burrata, and edible flowers and herbs for a colorful take on Caprese salad that looks as incredible as it tastes. Just add a chunk of crusty bread and the light lunch or lovely starter is complete!
These showy, warmly spiced vegetables easily transform into a meal when you serve them over couscous or quinoa. Top with a mix of harissa and Greek yogurt (and maybe a few extra edible flowers to brighten things up!) and you have a vitamin-rich vegetarian lunch.