EVERYDAY DELICIOUS - Kitchen

  Teeming with fresh herbs, bright lemon, tangy feta, crunchy salted pistachios, artichoke hearts, and tender asparagus, this orzo salad is the perfect spring side dish. Advertisement  Salads of all kinds are my jam. From grain salads like my healthy quinoa salad and potato salads like my Greek potato salad to pasta varieties like this Nicoise pasta salad, I love them all. This orzo salad is a prime example of my favorite kind of salad because it has everything—fresh veggies with bright herby zings alongside the salty crunch of roasted pistachios, and tangy feta cheese. And it couldn’t be simpler to make. The orzo is cooked al dente with a quick blanch of the asparagus so it’s tender but still has a firm bite and keeps its pretty bright green color. Lemon juice, lemon zest, garlic, and olive oil make up the salad’s bright and zingy vinaigrette that doubles as a marinade for the canned artichoke hearts. Plenty of fresh dill and mint brings an herbaceous punch, feta

  This strawberry shortcake starts with a super easy, moist vanilla cake you can mix with a spoon. It’s layered with sweetened strawberries and clouds of homemade whipped cream for the perfect spring or summer dessert. I milk strawberry season for as long as I can, adding those juicy red gems to chicken salads, salsas, milkshakes, and more. And when it comes to dessert, I’m convinced nothing beats old-fashioned strawberry shortcake. It’s my favorite quick and easy-to-make dessert for dinner parties where I can prep everything ahead, then stack and serve. Some strawberry shortcake recipes  use biscuits—a style attributed to the Northern U.S. My strawberry shortcake recipe is Southern-style, starting with the simplest vanilla cake. It comes together quickly with merely a spoon and is super moist with the addition of sour cream and oil. Along with vanilla, I add a little almond extract for a gentle flavoring. The whipped cream is perfectly sweetened with powdered sugar that melts in easil