It doesn’t have to be a holiday to enjoy these seasonal sides drawing on the fresh flavors of spring. Learn to make five stunning side dishes that will look beautiful on the Easter table or complement any Sunday dinner. Join food and culinary travel writer, Shawnie Kelley as she whips up a surprisingly easy potato dish that has a pop of green- just what we need this time of year. Learn two fresh approaches to traditional vegetable dishes and indulge in guilt-free eating with Shawnie’s healthy take on two very different salads, which integrate grains with vegetables. What are we dishing up? Kale Pesto Roasted Smashed Potatoes; Spicy Buckwheat Honey Glazed Carrots, Spring Peas and Pancetta; Mushroom, Asparagus and Barley Salad; and an unexpected stir-fry of Rainbow Vegetables with Quinoa, which also doubles beautifully as a stuffing.