Recipes

This light but filling crustless spinach-and-asparagus quiche features plenty of spring vegetables baked with richly flavored Gruyère cheese. Enjoy a slice for dinner with a salad on the side or as part of a simple spring brunch.

This pecan chicken salad with apples and grapes can be made with rotisserie chicken, or you can make your own roasted chicken. The fruit brings a little sweetness, and the celery and pecans give great texture. This chicken salad is right at home on a croissant for lunch, or on a bed of lettuce with a side of cantaloupe for brunch.

Whole-wheat flour gives these muffins a boost of gut-healthy fiber, and they’ve got the perfect blend of crumb topping and tart fruit. Be sure to enjoy while they’re still warm.

This chicken salad made with Greek yogurt is just as creamy and delicious as the classic version. The yogurt adds a nice tang. I use celery for crunch but you can use apple if you prefer. Great use for leftover shredded chicken.

Jessica B. Harris looks to the Creole cooking traditions of the Caribbean island of Guadeloupe for these deviled eggs, adding crabmeat to the filling. Harris calls this recipe a winner and says the only problem is keeping them from disappearing from the table too quickly.

Here we blitz parsnips with milk and butter for a flavorful alternative to mashed potatoes to go with the pork and greens.