I have been bringing this serious side to potlucks, and it’s built up somewhat of a cold salad following, if you will. All three salads blend seamlessly into one delicious dish that is more of a meal than a co-star. I make all of them with almost the same ingredients independently, so an all-for-one approach just seems right. The focus is on fresh, spring flavors like dill, green onion and celery, and we’re going to take it up a notch with an edible arrangement, so to speak.  Click here to see 15 Great Grilled Chicken Recipes.
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5
Grilled Articokes
“Succulent, juicy artichokes are enhanced by this zesty marinade. The meat and tips of the artichoke are moist and tender. Getting to the heart was like discovering a treasure of tastes. Just a few ingredients are needed for this fabulous recipe: fresh artichokes, fresh parsley, lemons, garlic, olive oil, and balsamic vinegar. ”- Nettie of More Or Less Cooking food blogFind her original recipe here!
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4.5
Madeleine Hill
This classic French dish is perfect for Passover. It’s filled with fresh spring vegetables, light and flavorful, and — best of all — kosher!This recipe is courtesy of Andrew Zimmern.
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4.5
The True Salade Niçoise
While in Nice, we asked a local for help making the genuine dish and here’s what she said: “I am French, I live in Nice, so I can assure you salade niçoise does not contain green beans, potatoes, or any other ‘cooked’ vegetables. If you want a real salade niçoise, you must use these (and only these) ingredients."
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4.2
Veal “Braciola”
Executive Chef Vito Gnazzo, of Manhattan fine dining restaurant Il Gattopardo, creates a delicious veal “braciola” that guests return for again and again. His Southern Italian variation is stuffed with baby artichokes and provola, and is scented with wild fennel pollen that the chef harvests by hand from his own rural property back in Salerno. It’s served with creamy celery root purée and sautéed spinach.
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4
Feta is Greek for "piece" or "slice," and refers to an important step in the process of making this delicious cheese. Adding this traditional Greek ingredient to a flatbread filled with olives and other fresh vegetables makes for a nutritious dinner option. 
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4
Summer entertaining should be simple and easy. This recipe allows you to serve a favorite summer appetizer, antipasti, easily on bamboo skewers, so your guests can dig in without any fuss. 
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4
These cocktail tidbits have a stuffing of cream cheese, celery, and artichoke that's a creamy contrast to the crisp grilled bacon that wraps the dried plums. Recipe courtesy of the California Dried Plum Board.
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4
Bebber paired his dish, capesante salsa al tartufo Nero (Scallops with Black Truffle Sauce), with Luis Pato Vinhas Velhas white, noting at a dinner at Oceana, “White Portuguese wines are built for seafood.” Recipe courtesy of Executive Chef Massimo Bebber of Sirio Ristorante at The Pierre, New York City
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4
"Back in the Middle Ages fish pies were often made into the shape of the fish being eaten such as lobster, crab, salmon or carp and the crust embellished with elaborate pastry scales, fins, gills, and other details." --From Shakespeare's Kitchen by Francine Segan
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4
Braised Spring Vegetables with Israeli Couscous
This recipe makes the most of the season’s best ingredients — snappy artichokes, young carrots, fresh peas, and their tender shoots — and will guide you through each step of the braising process. On a side note, if using fresh artichokes seems too daunting or time-consuming, you can use frozen ones. The recipe will still be absolutely delicious. If do you have a little time on your hands, though, follow the instructions for fresh artichokes — you won’t regret it. See all couscous recipes. Click here to see 10 Great Dishes to Make with Frozen Vegetables  
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3.75
Don't let the name fool you — this one-pot recipe is delicious and easy to make for even the most novice of cooks. The guts in this recipe aren't really guts at all, but accompanying ingredients like artichoke hearts, sliced potatoes, mushrooms, and onions. The name of the dish is just my family's silly way to describe how easily it's prepared: throwing chicken together with some additional ingredients and seasonings in a dish and baking it. 
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3.5