NOODLE OVER THIS

BRIGHT BLOOMS

A perennial favorite, this spring’s freshest florals come in saturated shades that make pale pastelslook washedout.You’ll see them popping up everywhere, even on more structured pieces, like this figureflattering peplum top.

TOBUY: Rebecca Taylor top, $295, rebeccataylor. com. Josie Natori pants, $325, natori.com. Arianna earrings by Margaret Elizabeth, $145, margaretelizabeth.com.

HAIR BY GERALD DECOCK USING ORIBE HAIR CARE AND ENZO MILANO PRO. MAKEUP BY CLELIA BERGONZOLI AT UTOPIA, THE AGENCY USING MAC PRO.

MAXI DRESSES

Last but not least, a one-style-flatters-all dress.Tie this flowing, forgiving maxi at the waist to create an instant hourglass shape, then accessorize sparingly. The elegant embroidery is almost allyou need.

TOBUY: Hemant & Nandita dress, $391, revolve clothing.com. L.K. Bennett sandals, $475, lkbennett. com. Deepa Gurnani earrings, $185, deepagurnani. com. Miranda Frye bracelet set, $85, mirandafrye.com.

CURLY CUES

THE RUFFLED EDGES OF CURLY (OFTEN CALLED BLOOMSDALE OR SAVOY) SPINACHARE GREAT FOR GRABBING DRESSING(LIKE INTHE BROCCOLIAND SPINACH SALAD ON PAGE164).

175, 176 Healthy Pick 164, 170,

175, 176 Freezable 149, 150, 170

Make Ahead 149, 150,

168, 170, 175 Big Batch 149, 150 Slow Cooker 170

One Pot 166, 170, 175 Whole-Grain 163, 176

Vegetarian 149, 150,

164, 175, 176 Gluten-Free 150, 164,

166, 170, 175, 176

CRUNCH TIME

Sesame seeds are a nutty finishing touch for everything from rice bowls (page 176) to stir-fries and even pasta (page 163).

Photographs by Con Poulos Food Stylingby Rebecca Jurkevich

SALTY SPLURGE

Authentic ParmigianoReggiano is produced in specific regions of Northern Italy, giving it a rich signature flavor. A little goes a long way on a simple spaghetti (page 163).

EASY DINNER 1 Whole-wheat spaghetti with steak and arugula pesto

ACTIVE TIME 30MINUTES TOTAL TIME 35 MINUTES SERVES 4

2cups arugula, roughly chopped ¼cup toasted sesame seeds, plus more for garnish ¼cup freshly grated

Parmesan, plus more for serving 1scallion, sliced, plus more for garnish 1Tbsp. fresh lemon juice 1tsp. kosher salt, divided ½tsp. black pepper, divided ½cup plus 3 Tbsp. extra-virgin olive oil, divided 1lb. skirt steak, cut crosswise into 2 equal pieces 12oz.whole-wheat spaghetti

COMBINE the arugula, sesame seeds, cheese, scallion, lemon juice, ½ teaspoon of the salt, ¼ teaspoon of the pepper, and ½ cup plus 2 tablespoons of the oil in a food processor. Pulse just to combine. HEAT a large cast-iron skillet over medium-high. Rub the steak with the remaining 1 tablespoon of oil and season with the remaining ½ teaspoon of salt and ¼ teaspoon of pepper. Cook, turning halfway through, until medium-rare, about 5 minutes total. Transfer to a cutting board; let rest for 5 minutes before thinly slicing against the grain. MEANWHILE, cook the pasta according to the package directions. Drain, reserving ¼ cup of the cooking water. Add the pasta, cooking water, and pesto to the pot and toss to coat. DIVIDE the pasta and steak among 4 plates and garnish with scallions, sesame seeds, and cheese.

Recipes by Kay Chun

Quick Cooking Healthy Pick Freezable Make Ahead Big Batch Slow Cooker One Pot Whole-Grain Vegetarian Gluten-Free

Quick Cooking Healthy Pick Freezable Make Ahead Big Batch Slow Cooker One Pot Whole-Grain Vegetarian Gluten-Free

EASY DINNER 2 Roasted broccoli and white bean salad with Dijon-caper dressing

ACTIVETIME 30MINUTES TOTAL TIME 30MINUTES SERVES 4

1 large head broccoli, trimmed and cut into large spears ¼cup plus 2 Tbsp. extra-virgin olive oil, divided ¼tsp. kosher salt 3Tbsp.fresh lemon juice 2Tbsp. Dijon mustard 2hard-boiledeggs 3Tbsp.drained capers, chopped 2Tbsp. chopped dill, plus more for garnish 1(15-oz.) can cannellini beans, rinsed and drained 8cups curly spinach, stemmed

PREHEAT the oven to 450°. Line a baking sheet with aluminum foil. COMBINE the broccoli, 2 tablespoons of the oil, and the salt on the prepared sheet and toss to evenly coat. Roast until golden and tender, stirring halfway through, about 20 minutes. MEANWHILE, combine the lemon juice, mustard, eggs, and 1 tablespoon of water in a food processor and pulse to combine. With the machine on, slowly drizzle in the remaining ¼ cup of oil until the dressing is smooth. Stir in the capers and dill. Scrape half of the dressing into a large bowl. Add the warm broccoli, beans, and spinach and toss to coat. Transfer to a serving platter and serve warm, sprinkled with more dill, with the remaining dressing on the side.