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3 seasonal post-workout meals

The arrival of spring brings a sense of renewal and a bevy of enticing farmer’s market ingredients. In celebration of the season, New York City–based recipe developer Laura Rege created three recipes that highlight peak produce. Chicken thighs get a bold accompaniment in the form of fava bean, snap pea, corn, and radish succotash, while grilled baby artichokes are topped with a drizzle of textural pistachio salsa verde. Lastly, spring onion and shiitake mushrooms boost the flavor of parchment-steamed wild cod, which is served with a fresh pea relish.  

Photography and styling by Jenny Huang.

Braised chicken with spring succotash

Get the recipe here

Grilled spring vegetable salad

Get the recipe here

Wild cod and spring onion en papillote

Get the recipe here

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