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Spring for greens

Move over, heavy winter root vegetables. Make room for delicate, vibrant spring greens — watercress, arugula, dandelion, kale, chard and spinach. They’re practically glowing with freshness and ready to brighten a range of seasonal dishes. Here are some easy recipes from PCC Cooks instructors that make for nice sides or light lunches.

Lentils, Leeks and Spring Greens with Goat Cheese

10 minutes Cook time: 30 minutes

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Shaved Asparagus and Arugula Salad Shaved Asparagus and Arugula Salad

Shaved Asparagus and Arugula Salad

100% would make it again

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Insalata con Gamberi e Avocado (Salad with Avocado and Shrimp)

20 minutes Cook time: 5 minutes

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Bitter Greens and Roasted Asparagus Salad

20 minutes; Cooking time: 10 minutes

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Spring Greens and New Potato Frittata

15 minutes; Cooking time: 15 minutes

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