This flamboyantly neon concoction pairs tart rhubarb with rich Greek-style yogurt and nutty pistachios. Indulge at breakfast or dessert.
Cook couscous. Press the seasoned little roly polies onto salmon fillets. Sauté until crisp yet tender. Sizzle spring veggies in butter. Accept accolades.
Spring asparagus gets the luxe treatment with prosciutto, knee-wobblingly rich and buttery croutons, and a gently poached egg.