Mar/Apr Issue

Come see what’s in The Spring Issue!

For March/April 2020, we bring you:

  • Light, seasonal dishes for the season
  • Recipes for vegetable side dishes, macaroni & cheese, and more!
  • 5-ingredient slow cooker casseroles
  • A St. Patrick’s Day party menu
  • Desserts fit for Easter or Passover
  • Research roundup
  • Simple ingredient substitutions (in every issue)
  • Safe and unsafe food guide (in every issue)
  • Hot gluten-free products you’ll love (in every issue)

… and so much more!

 


Fresh, Green Veggies article

Enjoy springtime veggies
Spring Detox Salad
Gingered Spring Peas with Dill
Lemon Roasted Asparagus with Watermelon Radish

Give your mac ‘n cheese a makeover
Stovetop Macaroni & Cheese
Pepper Jack Mac
Single-Serve Mac ‘n Cheese

Serve up soups & appetizers to guests
Tomato Spread
Roasted Pepper Spread
Chunky Olive Spread
Vegan Bites
Creamy Carrot Soup with Red Radish Sprouts
Fresh Tomato Soup with Basil Pesto

 


All this and more in a beautiful, high-quality magazine that will become a go-to resource on your bookshelf!


See our store list to find this issue at a newsstand near you.

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(Order by 5/5/20 to receive the July/Aug 2020 issue.)