No Eggs? Make These Breakfast Dishes Instead

Plus, fresh veggie recipes and herb how-tos. [START FREE TRIAL]( or [LOG IN]( [America's Test Kitchen: Notes from the Test Kitchen]( [America's Test Kitchen: Notes from the Test Kitchen]( [FIND RECIPES ›]( March 3, 2023 [A collection of recipes from this newsletter]( [A collection of recipes from this newsletter]( What’s New at ATK [Blueberry Biscuits]( No Eggs? Make These Breakfast Dishes Instead [If the current egg shortage is throwing off your breakfast plans, try these egg-free breakfast recipes. →]( What’s the Difference Between Ale and Lager? This fermentation question’s been brewing for a while. [Find out the difference between lager and ale. →]( A Note From Our Test Cooks [Shaved Vegetable Salad with Creamy Miso Dressing; Christie Morrison's Headshot]( Keep It Fresh From Christie Morrison, Executive Editor, Video and Cooking School Come the beginning of March in New England, we enter the “Spring of Deception” that precedes “Third Winter,” according to a popular meme. We’re all looking for any signs of spring we can find, regardless of Punxatawny Phil’s prediction of a lingering winter. For me, that starts with a shift in my cooking. While I wait anxiously for asparagus and other spring vegetables to pop up at farmers’ markets, I take what’s available—hearty greens, brussels sprouts, carrots—and give them a fresh spin. Roasted brussels sprouts get me through the winter, but I love the fresh crunch of a shaved brussels sprout salad. This [Brussels Sprouts and Kale Slaw with Herbs and Peanuts]( pairs the brussels sprouts with shaved Tuscan kale and fresh mint and cilantro for a fantastic vegetarian main or side dish that’s even better the next day. Kale is another winter staple that takes on a new dimension when it’s served raw in a salad. This [Kale Salad with Kohlrabi, Orange, and Candied Pecans]( is a fresh twist on winter vegetables; massaging curly kale makes it tender enough to eat raw, and kohlrabi (a member of the brassica family) adds great crunch when it’s cut into slender matchsticks. Seasonal citrus gives it bright, fresh acidity. You might not think of Swiss chard in a salad, but you should try it. This [Shredded Swiss Chard Salad with Prosciutto, Basil, and Blue Cheese]( amps up the freshness by keeping the chard leaves raw but adds salty-sweet prosciutto and funky blue cheese for a main-course experience. It’s really all about basil, as far as I’m concerned; it swoops in like a spring storm (in a good way) and brightens up the whole thing. Don’t stop at the green stuff—if you’ve been eating carrots cooked or roasted, flip the switch and try them fresh with fennel and beets in a [Shaved Vegetable Salad with Creamy Miso Dressing](. My friend Andrea Geary has worked her magic on this crisp and crunchy salad with an umami-rich dressing. Finally, rethink your herbs! You’ve probably been leaning on hearty herbs like rosemary, sage, and thyme to season heavier winter fare. Leafy herbs like parsley, mint, and cilantro are available year-round, can [last up to a week in the refrigerator]( and can freshen up any dish—from farro and lentils to green salads and soups. Don’t be shy about using them. And hang in there! Spring vegetables will be here before you know it. The recipes in this newsletter are free for two days Want access to every recipe, review, and video? [Start your 2-week free trial](. Christie’s Fresh Recommendations [Get the recipe for Kale Salad with Kohlrabi, Orange, and Candied Pecans →]( [Get the recipe for Shredded Swiss Chard Salad with Prosciutto, Basil, and Blue Cheese →]( [Get the recipe for Shaved Vegetable Salad with Creamy Miso Dressing →]( All About Herbs [Read How & Where to Buy, Use, and Store Fresh Herbs →]( [Read Don’t Toss Leftover Herbs. Turn Them into Flavored Salt. →]( [Read Do You Really Need to Stem Your Herbs? It Depends. →]( Add Something New to Your Veggie Repetoire [Get the recipe for Butter-Roasted Carrots with Hazelnut Crumble and Goat Cheese →]( [Get the recipe for Leeks Vinaigrette →]( [Get the recipe for Sweet Potato Fritters with Cheddar and Chipotle →]( [For the Love of Cooking, Try Digital All Access: 14,000+ Reliable Recipes, Free Shipping in Our Shop, Mobile App, 8,000+ Product Reviews, Cookbook Collection. Get 14 Days Free.]( [Massaging Kale]( From Our Online Cooking School Preparing Kale for Salads We love kale salads, but before we use it, it needs to be properly softened. Here’s how. [view course]( Try Another Newsletter [The Essentials of Plant-Based Eating Newsletter Preview]( [Sign up for The Essentials of Plant-Based Eating →]( Your guide to plant-based eating. [Shortcuts to Dinner Newsletter Preview]( [Sign up for Shortcuts to Dinner →]( Get out of that cooking rut with six weeks of Shortcuts to Dinner in your inbox. A Word from the Sponsors of America’s Test Kitchen [The Bold Look of Kohler]( Learn about the latest new products, plus great ideas for building efficiency and convenience into your kitchen, at [Kohler Kitchen Solutions](. [Plugra Premium Butter]( Plugrà Premium European Style Butter is inspired by chefs and crafted to bring delicious taste and texture to your culinary creations. 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