01 of 05
Mini Spring Vegetable Strudels
Start your meal out right and light with these mini vegetable strudels.
This recipe uses a mixture red onion, baby spinach leaves and peas accented with Emmentaler cheese.
The filling is easily switched up for any palate. Ham or bacon can be added for meat lovers and many other vegetable and cheese variations combinations can be substituted with your favorites.
Fresh and frozen vegetables work equally well in this recipe. This is a great make-ahead dish. The strudel can easily be reheated in the oven.
02 of 05
White Asparagus Strawberry Salad
This colorful spring salad has unusual ingredients and fabulous flavor. The recipe takes full advantage of seasonal produce.
03 of 05
Turmeric Honey Marinated Salmon With Red Beets
This is a quick and easy salmon dish with beets, red onions, and blood oranges. The salmon is marinated in a timer, olive oil, garlic honey mixture, seared on the stove top then baked in the oven on top of marinated beet and red onions.
Dramatic blood oranges and sprigs of cilantro garnish the dish and add extra flavor.
04 of 05
Lavender Bee Sting CakeContinue to 5 of 5 below.
05 of 05
Rose Petal Springerle
Here is a reinvention of the traditional Christmas German Springerle into a beautiful, sparkly Mother's Day version. Instead of the traditional anise seeds, I added rose water and crushed rose petals to the springerle dough.
Brushing on a touch of pink disco dust to the finished cookie makes them extra special.