TOMATO VINAIGRETTE
In bowl, whisk together 1 Tbsp each rice vinegar, olive oil and grated fresh ginger and ¼ tsp each salt and pepper. Toss with 8 oz plum tomatoes (seeded and cut into 1/4-in. pieces), then 2 scallions (thinly sliced). Serve over vegetables, seafood, steak or chicken.
SPRING HERB FRITTATA
Whisk together 6 large eggs and ½ tsp each salt and pepper; stir in 6 scallions, 1 cup fresh parsley and ½ cup dill (all chopped). Heat 2 Tbsp oil in medium cast-iron skillet on medium. Add egg mixture; cook 2 min. Dollop with 2 oz goat cheese; bake at 350°F until just set, 18 min.
CREAMY RICE
Cook 1 cup long-grain white rice per pkg. directions. Combine ½ cup sour cream and 2 Tbsp lime juice. Fold sour…
