What to Make for Dinner (or Lunch) this week

This week, Emily suggests three healthful, delicious spring meals that would work equally well for lunch or dinner.

 Asparagus and Goat Cheese Frittata – Give this Williams-Sonoma tasty frittata a go. It’s stuffed with asparagus, creamy goat cheese, fresh herbs and of course eggs. Serve for breakfast, brunch, lunch and/or dinner.

 BBQ Ham & Pineapple Pizza – A perfect solution to that leftover Easter ham. Sweet, savory, cheesy and downright tasty. Serve a mixed baby green salad alongside and you’ve got yourself a complete meal.

Egg Salad with Fresh Herbs, in Pita –  Delicious anytime of the year, this version of egg salad features fresh herbs and multigrain pita bread. Terrific way to use those hard-boiled Easter eggs.