Three main dishes that scream ‘spring’

Here’s a colorful, spring-y dish that’s easy to make and only requires a sheet pan. So clean up will be easy too.

Easy enough for a weeknight dinner and fancy enough for company.

Sheet pan Roasted Honey-Dijon Salmon with Spring Vegetables

2 bunches red radishes, ends trimmed

1 bunch thin carrots, ends trimmed, halved crosswise

1 large shallot, sliced lengthwise

2 tbsp plus 1 tsp olive oil, divided

1-3/4 tsp kosher salt, divided

1 tsp black pepper, divided

2 tbsp honey

1-1/2 tbsp Dijon mustard 1 tsp Sriracha

1 tsp Sriracha

1 (1-1/2 lb) side of salmon

8 ounces fresh sugar snap peas, strings removed, halved lengthwise

1 bunch fresh asparagus, trimmed

1/2 cup fresh mint and/ or fresh flat-leaf parsley leaves, for serving

Lemon wedges, for serving

Preheat oven to 425°F. Cut radishes in half; quarter any large radishes. Combine radishes, carrots, and shallot in a medium bowl; toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Spread vegetables in an even layer on a large rimmed baking sheet; roast in preheated oven until vegetables have started to sizzle and brown, about 10 minutes.

Stir together honey, mustard, and sriracha. Drizzle salmon with 2 teaspoons olive oil, and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Spread mustard mixture over top of salmon.

Remove vegetables from oven. Toss vegetables; clear a space in the center for the salmon. Nestle fish onto baking sheet, and return to oven. Roast 10 minutes.

Toss snap peas and asparagus in a bowl with remaining 2 teaspoons oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Remove pan from oven; scatter asparagus and snap peas around salmon, stirring so they make contact with the pan.

Return to oven, and roast until salmon flakes easily with a fork and vegetables are tender, about 10 minutes. Transfer to a platter; sprinkle with herbs. Serve with lemon wedges.

At my last job in Houston we had a birthday party every month and sometimes I’d buy a Honeybaked Ham as the main dish. Those hams are good but they are upwards of $75. Very proud of their hams they are.

Here’s an easy and much cheaper copycat recipe you can make at home. If the spiral ham you buy comes with a glaze, throw it away.

Copycat Honeybaked Ham

1 spiral ham, 8-10 pounds Glaze:

1 cup honey

1/4 cup brown sugar

1/3 cup butter, melted

1/4 tsp ground cloves

1 tsp garlic powder

2 tbsp Dijon mustard

Preheat oven to 250°F. Remove the packaging and the plastic disk from the bottom of the ham. Place ham in a shallow roasting pan, cut side down. Bake for 13-16 minutes per pound until ham reaches 135°F.

Combine glaze ingredients in a small bowl and mix well.

Once the ham reaches 135°, remove ham from the oven. Turn the oven up to 425°. Brush the ham generously with the honey glaze.

Return to the oven for 15-20 minutes or until ham reaches 140° and glaze is browned. Remove the ham from

Remove the ham from the oven and rest at least 15 minutes before cutting. Spoon juices over the ham before serving if desired.

Lemony Pasta Primavera

1 lb. fettuccine

1 cup asparagus, sliced into bite-sized pieces

1/4 cup frozen peas, thawed

3 tbsp butter

1 clove garlic, minced

1/2 cup shredded carrots

1/2 cup broccoli, cut into small florets

1/2 cup yellow summer squash, thinly sliced

1/2 cup mushrooms, thinly sliced

1 tbsp lemon zest, plus juice of 1 lemon

1 cup heavy cream

1/2 cup Parmesan cheese

Salt and pepper

2 tbsp fresh basil, chopped

Bring a pot of well-salted water to a boil and cook pasta as directed to al dente. During the last 3 minutes of cooking, add asparagus and peas to the boiling water to cook. Drain pasta, reserving 1/3 cup of pasta water, and set aside.

While the pasta is cooking, melt butter in a large sauté pan. Add minced garlic, shredded carrots, chopped broccoli and thinly sliced yellow summer squash and mushrooms to the butter. Cook until the vegetables begin to soften, about 3-5 minutes.

Add lemon zest, reserved pasta water, and heavy cream to the sauté pan and simmer until the liquids have warmed through and begin to thicken. Stir in Parmesan cheese to the sauce and then add the cooked pasta, peas and asparagus to the pan. Toss to combine, squeeze

Toss to combine, squeeze half a lemon over the pasta, and season well with salt and pepper to taste. Transfer to a bowl and garnish with chopped fresh basil leaves before serving.