10 Things To Make In May
10 Recipes to Make in May
With warmer temperatures and plenty of sunshine on the horizon, the month of May calls for recipes that feature earthy flavors and all the fresh produce you can get your hands on. If you’re looking for new dishes to add to your menu this month, we’ve rounded up 10 incredibly delicious recipes that are perfect for celebrating the best of what May has to offer.
Lighten up your lunch by replacing pasta with asparagus noodles. It only takes a few minutes to cook your “noodles” and toss them with pesto and other fixings—lunch is on in a flash!
What do you get when you mix our Sour Cherry Spread with a splash of bourbon, honey, and balsamic vinegar? The ultimate glaze for sticky-sweet ribs grilled to perfection.
Sweet and savory with a vibrant citrus kick, these are no ordinary muffins. We bake up these golden gems with polenta, tangy Meyer lemons and sunny-sweet citrus marmalade.
Give your favorite potato pasta a bright, aromatic flavor with our Traditional Basil Simply Pesto Sauce. With only 5 ingredients in this recipe it’s perfect for a busy weeknight dinner.
Loaded with fresh produce and rich flavors, this salad features greens, chickpeas, fresh dill, and salty ricotta salata cheese with a homemade avocado oil vinaigrette. This recipe is so filling and fresh it calls for dinner al fresco with a glass of white wine.
Forget what you think you know about “macaroni and cheese.” This adult-style cheesy pasta recipe features Parmesan, sharp white Cheddar and mascarpone alongside fresh greens and hearty, whole-wheat orzo.
This 30-minute meal checks all the boxes for a crowd-pleasing dinner: It’s creamy, cheesy, easy, and has plenty of health benefits thanks to fresh broccoli and whole wheat pasta.
Nothing complements the earthy, rich flavor of fresh mushrooms like a dish of creamy, cheesy risotto. Add this to your list of Meatless Monday recipes—you won’t be disappointed!
Sweet, smoky roasted peppers meet zesty Italian sausage in this beloved Italian-style egg frittata. Serve it up for breakfast or brunch with a side of salad greens tossed in a light vinaigrette.