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Recipes That Feel Like Spring Has Sprung

By Debbie Koenig

Supposedly, spring arrived this week. Around here the remnants of last week’s not-quite-a-blizzard are melting fast. Which means it’s time to start cooking with a whole new set of seasonal produce. I can’t tell you how happy this makes me — there’s only so much kale and root vegetables a person can eat. I’ve bookmarked a handful of recipes from the Weight Watchers database that feature the stars of this season: asparagus, snap peas, fennel, herbs, and strawberries.

This Spring Frittata is packed with asparagus and sugar snap peas, with only 2 SmartPoints® value per serving.

Here’s another one featuring those two vegetables: Spring Vegetable and Barley Risotto. It looks super-filling, and it’ll cost you just 6 SmartPoints value per serving.

Not interested in cooking your asparagus and snap peas? In Spring Vegetable Salad with Buttermilk Dressing, they’re part of a creamy, cheesy recipe served cold. With 6 SmartPoints value per serving, it’s perfect for a light lunch.

Moving away from asparagus and snap peas, check out this Spring Vegetable Soup with Pesto (3 SmartPoints value/serving). As long as spring weather carries the remnants of winter, I still want hot soup on the regular.

Fire up the grill for this fresh-tasting Cuban Flank Steak with Herb Sauce (4 SmartPoints value/serving). It’ll make you believe that summer’s on the way.

Fennel season is nearly over — if you haven’t tried this licorice-scented vegetable yet, now’s a great time. Fennel with Orange and Basil has 0 SmartPoints value!

This Strawberry-Angel Food Trifle, which uses chocolate angel food cake, presses all the right buttons. It’s worth its 6 SmartPoints value, no

These Vanilla-Basil Meringue Nests With Strawberries (4 SmartPoints value/serving) sound positively decadent, and downright sophisticated.

I can never let a full spring season pass me by without strawberry shortcake. This version provides all the creamy, crumbly, fruity flavor I need, for 6 SmartPoints value per serving.

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