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While your asparagus is roasting, use the blender to make a quick, dairy-free vinaigrette with almonds, lemon juice and olive oil.

Sausage and peppers are frequent partners, but they haven't quite met like this before. Cooked bell peppers are filled and folded like a taco, for a gluten-free, super-satisfying (and low-calorie!) meal. Be sure to wrap in wax paper to help catch all the juices.

Three Bean Salad: A simple mustard vinaigrette marries the flavors of green beans, cannellinis and kidney beans in Jeff Mauro's 20-minute salad.

You've never seen a salad like this before! Combine beets, tomatoes and strawberries for a refreshing side worthy of any cookout. Brought to you by Behr.

Classic Strawberry Shortcake: These classic shortcakes made with not-too-sweet biscuits are a great way to kick off strawberry season.

Okra with Tomatoes: Popular in the South, okra is known as a low-cal, high-fiber veggie. Simply stewed with tomatoes and spice, this healthful side is done in a snap.

Ribbony Shrimp and Pasta Scampi: Medium-size shrimp are the perfect size for a twirl of spaghetti shot through with ribbons of squash. Have vegetarians at the table? Omit the shrimp, double the tomatoes and serve with a spoonful of part-skim ricotta cheese on top.

Potato, Tomato, Corn and Basil Salad: This delicious salad uses simple seasonal ingredients, which will save you money. Try it for your next outdoor cookout.

Picnic Potato Salad: Mix boiled red-skinned potatoes with a quick homemade pesto sauce for a hearty picnic side that's good served cold or at room temperature.

Daikon-Carrot Salad: Use a vegetable peeler to slice carrots and daikon radishes into ribbons for this refreshing salad.

Creamy avocado pairs beautifully with sweet mango and crunchy jicama in this colorful salad.

Lady Marmalade Chicken Salad: This take on chicken salad features a Greek yogurt dressing and extra crunch from roasted cashews.

Celebrate the season with Spring Pea Guacamole with Cucumber Crudites, perfect for fuss-free entertaining. Brought to you by Behr.

Frozen Key Lime Pie: You don't even need to roll out a crust for one of Ina's all-time-favorite summer desserts, which she's been making for over 35 years.

Smoked Trout and Grapefruit Salad: Tart grapefruit pairs unexpectedly well with smoky trout, peppery greens and creamy dressing in this filling salad.

Carrots with Chickpeas and Pine Nuts: Use a peeler to shave carrots into thin ribbons, and top with chopped parsley and pine nuts to make a fresh, colorful side dish.

Tomato Basil Salad: A small dose of balsamic vinegar adds great sweet-tart flavor to Ree Drummond's colorful tomato salad.

Stewed Escarole with Feta: This unusual Greek-inspired side dish is surprisingly simple to prepare.

Vanilla Panna Cotta: Make this vanilla-flecked dessert the night before so that day-of prep is quick and simple.

Individual Fruit Pizzas: Ree Drummond tops homemade cookie crusts with a creamy mixture and serves them with a platter of fruit. Let your guests build their own sweet pizza with as much fruit as desired.

Guava Empanadas: Packaged empanada wrappers, which can be found in the frozen aisle of your grocery store, are used here to save time on making these treats.

Soft Polenta with Mascarpone: A large spoonful of creamy mascarpone cheese makes this polenta extra rich and satisfying.

Pimiento Goat Cheese Spread: According to Katie Lee, this goat cheese spread tastes just as good with fresh crudites as it does on a juicy burger.

Shrimp Boil is a classic and it only uses one pot, making it an easy way to cook up this seafood favorite.

Add a touch of spring to your meals with the BonJour Dinnerware Al Fresco 16-Piece Porcelain Stoneware Dinnerware Set, available at the Food Network Store.