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A simple milk sauce, kissed with lemon is tossed with pasta, asparagus and onions for a classy spring dish. Gluten-free pasta is certainly plausible for this dish, but long strands are especially nice with the tangles of asparagus and caramelized onions. The zest of lemon is critical for this dish and a microplane is my favorite tool for this task, but the directions have an alternative direction if you don’t have one.
Creamy pasta salad gets a sophisticated upgrade with jewel cherries and crispy snap peas. Cauliflower gives it a nearly hidden veg, while the pickles give a flavor boost. The creamy dressing can be made dairy free by substituting all-mayonnaise or even vegan with your favorite veganaise style mayo. Walnuts are a great trade for the cheddar or swiss. If for some reason you are not into mayo, greek yogurt can be the entire dressing; maybe whirl in a bit of olive oil for a little extra body and flavor.
Peas & ricotta are blended & stuffed into pasta for this spring pasta bake. A simple garlic-butter sauce is drizzled on or substitute a pesto or even béchamel sauce. Make it gluten-free with Tinkyada brown rice lasagna noodles.
This classic potato salad is slightly creamy with a bit of bite from dijon and extra tang from pickle juice. Add more of the creamy ingredients if you prefer it saucier. If a few other seasonal vegetables are available, mince them up and toss them in.
A light yogurt herb dressing is tossed with radishes until their sharp bite sighs into sweetness. Use the herbs you have available such as mint, basil, parsley or thyme.
