HARRISBURG, Pa. — Spring is fast approaching, and this week’s Seasonal Servings is sure to get you in the mood! Light and lemony is the theme this week, with a little spin on a traditional piccata.

Hello, hello! Lauren here from LaurenKelp.com and we are whipping up something delicious today! If you are anything like me, you value a delicious meal that doesn’t take a ton of prep or time to make.

Note: Finely chopped broccoli has an appealing texture and better absorbs the lemony dressing. Feel free to add chopped red pepper, radish, carrots or even olives to the mix. From "Cowgirl Cuisine," ...

2 heads broccoli, broken into spears then blanched and refreshed Mint, freshly chopped Parsley, freshly chopped 2oz/50g sun dried tomatoes 1 Put the couscous into a large mixing bowl and cover ...

1. Bring 1 3/4 cups water to a boil in a medium saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. 2. While couscous stands, steam broccoli florets, ...

Heat a saute pan with a little oil. Fry the pancetta with the garlic until both are crisp and golden. Add the courgette spirals, lemon juice and zest and set aside. Make up the pancake batter by ...

Broccoli hasn’t always had the best reputation. Television shows, commercials and movies have depicted parents begging their kids to eat their broccoli — the camera panning to an unappetizing pile of ...

1. Turn on the broiler. Set a rack in the closest position to the element. 2. Peel broccoli or broccolini. Cut broccoli into florets; cut florets into ½-inch pieces. Cut broccolini into ½-inch pieces.