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A collection of fresh flavors for a spring day that also makes use of the eggs gathered in a morning hunt! Leftover eggs are a great opportunity to teach Cooking skills and how to reduce food waste during SNAP-Ed cooking classes.

deviled eggs

Heavenly Deviled Eggs

Versatile and easy to prepare, these deviled eggs are great as an appetizer, side dish, or snack.

Makes 6 servings.


  • 6 eggs (in shell)
  • 2 tablespoons light mayonnaise
  • 1 teaspoon mustard


  1. Wash hands with soap and water.
  2. Put eggs into a saucepan. Cover with cold water.
  3. Bring eggs to a simmer (small bubbles) and cook for 12 minutes.
  4. Remove from the heat and drain.
  5. Crack eggs under cold water and allow to cool. Remove shells.
  6. Split eggs in half, lengthwise and remove yolks.
  7. Put yolks, dressing and mustard into a small zipper-lock plastic bag to mix.
  8. Cut a small hole in a lower corner of the bag. Squeeze mixture into egg white halves. Garnish as desired.

For nutrition information, please visit Heavenly Deviled Eggs at USDA’s MyPlate Kitchen.

spinach and vegetables in a salad bowl

Sunshine Salad

Oranges help to brighten up this tasty veggie salad. It is quick and easy to make. Top it off with your favorite vinaigrette.

Makes 6 servings.


  • 5 cups spinach leaves (packed, washed, and dried well)
  • 1/2 red onion (sliced thin)
  • 1/2 red pepper (sliced)
  • 1 cucumber (whole, sliced)
  • 2 orange (peeled and chopped into bite-size pieces)
  • 1/3 cup vinaigrette dressing ("lite", around 15 calories per tablespoon or less)


  1. Wash hands with soap and water.
  2. Toss all ingredients together in a large bowl. Add dressing and toss again. Serve immediately.

For nutrition information, please visit Sunshine Salad at USDA’s MyPlate Kitchen.

sliced pork roast with roasted vegetables on a platter

Pork Loin Roast with Veggies

A perfect recipe for meat and potatoes fans. Enjoy this recipe with a fresh side salad, and a piece of fruit for dessert.

Makes 6 servings.


  • 2 cups onions, cut in wedges (about 1/2 pound or 2 medium )
  • 2 cups potatoes, diced (about 12 ounces or medium)
  • 2 cups baby carrots (or 3/4 pound regular carrots, sliced)
  • 2 tablespoons vegetable oil (divided)
  • 1 1/4 pounds pork loin
  • 1 tablespoon brown sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt


  1. Wash hands with soap and water.
  2. Preheat oven to 400°F.
  3. In a bowl mix veggies with 1 tablespoon oil, salt, and pepper.
  4. Lay veggies around the edge of a 9"x13" pan and put in oven.
  5. Use a small bowl to make the rub. Mix the brown sugar, garlic, 1/2 teaspoon pepper, and 1/4 teaspoon salt in the bowl.
  6. Sprinkle the rub over the loin. Press gently so the rub sticks to the roast. Wash your hands after handling the raw meat.
  7. Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium high heat. Add the loin. Brown the sides of meat. Turn after about 2-3 minutes per side.
  8. Transfer the pork to the center of the pan with veggies. Bake for about 40 minutes. A meat thermometer should read 145°F. Check the temperature after 30 minutes in the oven.
  9. Remove from oven. Let set for 5 minutes. Slice and serve.

For nutrition information, please visit Pork Loin Roast with Veggies at USDA’s MyPlate Kitchen.

overhead view of whole quiche on a table

Basic Quiche

You can vary this recipe by using whatever vegetables you have on hand (fresh, frozen, or canned).

Makes 6 servings.


  • 1 pie crust (baked, 9-inch)
  • 1 cup vegetables (chopped, broccoli, zucchini, or mushrooms)
  • 1/2 cup cheese (shredded)
  • 3 egg (beaten)
  • 1 cup milk (non-fat)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder


  1. Wash hands with soap and water.
  2. Preheat the oven to 375 degrees.
  3. Shred the cheese with a grater. Put it in a small bowl for now.
  4. Chop the vegetables until you have 1 cup of chopped vegetables.
  5. Cook the vegetables until they are cooked, but still crisp.
  6. Put the cooked vegetables and shredded cheese into a pie shell.
  7. Mix the eggs, milk, salt, pepper, and garlic powder in a bowl.
  8. Pour the egg mix over the cheese and vegetables.
  9. Bake for 30-40 minutes, or until a knife inserted near the center comes out clean.
  10. Let the quiche cool for 5 minutes before serving.

For nutrition information, please visit Basic Quiche at USDA’s MyPlate Kitchen.

cooked veggies in a bowl

Spring Vegetable Sauté

Bursting with delicious spring flavors, this delicious sauté is perfect with a side of roasted chicken, fish, or tofu.

Makes 4 servings.



  1. Wash hands with soap and water.
  2. Heat the oil in a skillet. Cook the onion 2 minutes, add the garlic and cook another minute
  3. Stir in the potatoes and carrots. Cover, turn the heat to low, and cook until almost tender, about 4 minutes.
  4. If the vegetables start to brown, add a Tablespoon or 2 of water.
  5. Now add the asparagus, peas, radishes, salt, pepper, and dill. Cook, stirring often, until just tender - about 4 minutes more.
  6. Serve immediately.

For nutrition information, please visit Spring Vegetable Sauté at USDA’s MyPlate Kitchen.

Chive Biscuits in a bowl with a towel

Parmesan Chive Biscuits

Enjoy these savory biscuits with your favorite holiday meal.

Makes 12 servings.


  • 2 cups biscuit mix
  • 2/3 cup milk (2% or fat-free)
  • 1/4 cup butter (melted)
  • 3/4 cup Parmesan cheese (freshly grated)
  • 8 tablespoons chives (finely chopped, fresh)


  1. Wash hands with soap and water.
  2. Combine all ingredients in a large bowl.
  3. Stir together to mix well. Do not over mix.
  4. Turn out onto a floured board. Roll to a 1-inch thick square.
  5. Cut into 12 squares. Bake on a cookie sheet, spaced slightly apart, in a 400° F oven for 12 to 15 minutes.

For nutrition information, please visit Parmesan Chive Biscuits at USDA’s MyPlate Kitchen.

Stuffed rabbit next to a salad with a pear and radishes

Pear Rabbit

A cute and fruity 'rabbit' snack that kids can help make. 

makes 1 pear rabbit


  • 3 canned pear halves
  • 1 raisin


  1. Wash hands with soap and water; get out ingredients and utensils.
  2. Place 2 pear halves, flat side down, on a small plate to make the body.
  3. Use butter knife to cut a tail, ears and feet from another pear half. Add each part to the body.
  4. Use butter knife to cut one raisin in half and place on small end for eyes.
  5. Enjoy your pear rabbit.

For nutrition information, please visit Pear Rabbit at USDA’s MyPlate Kitchen.