Add cilantro, a touch of lime and cumin to deviled eggs and you
The combination of sweet and spicy roasted carrots, earthy adzuki beans, and tangy dressing is a taste sensation.
The play of textures from carrot juice, carrots, and a tomato-and-cucumber topping give this chilled soup extra elegance. Gazpacho seems a natural choice for lunch or dinner, but how about serving it at your next brunch?
The carrot-top pesto will yield more than you need, so keep the leftovers to toss with pasta, stir into mashed potatoes, or add to a minestrone soup.
Simmering radishes yields a pale pink soup that can be served hot or cold. To make it fancy, reserve a radish (which you’ll julienne) and some radish greens (which you’ll mince) for a colorful garnish.
Individual pastries are ideal for spring buffets; they taste good hot from the oven or at room temperature. These savory tarts feature mild, fresh farmer cheese.
Serve this soup in small, clear drinking glasses (shot glasses are great for hors d’oeuvres) to show off its bright green color. Meyer lemons are worth seeking out for the fragrant, floral flavor of their zest and juice. The soup can be made up to two days ahead.
Lightly sweet, with a hint of spice, this simple cake can be served for brunch, tea, or dessert.
Throw these beans in the oven while you’re putting the other foods on the table and they’ll be ready by the time everyone sits down. Holiday prep tip: trim only the stem ends of green beans for pretty presentation.