Delicious recipes to celebrate spring

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Roasted asparagus (Getty Images)

WINSTON-SALEM, N.C. — Spring is here and we’re showing you some new recipes to try this season!

FOX8’s Shannon Smith took a trip to Mary’s Gourmet Diner in Winston-Salem to see the latest tastes of the season.

Roasted Asparagus


  • 24 asparagus Spears
  • Virgin olive oil
  • Coarse sea salt  and freshly ground black pepper
  • Balsamic vinegar
  • Shredded Parmesan cheese


  1. Heat oven to 400 degrees
  2. Arrange asparagus in single layer on a rimmed baking sheet
  3. Drizzle with oil and turn to coat
  4. Sprinkle with salt and pepper
  5. Roast, turning occasionally until lightly browned and just tender for about 18 minutes
  6. Transfer to platter and drizzle with balsamic vinegar
  7. Sprinkle generously w/ shredded Parmesan

Lime-Ginger Rotisserie Chicken Salad



  • One rotisserie chicken, meat pulled
  • Shredded butter lettuce leaves
  • Red onion rings
  • Sliced avocado
  • Sliced strawberries
  • Violets
  • Arrange all ingredients on top of lettuce leaves and drizzle with dressing


  • A knuckle of peeled fresh ginger, peeled
  • Honey, to taste
  • 1/2 cup lime juice
  • Grape seed oil
  • 1 & 1/2 cup put ginger, honey & lime juice in a blender
  •  Take out plastic stopper in blender lid
  • Turn blender on with lid
  • Drizzle oil in slowly, while blender is running
  • When all oil is poured, stop the blender

Grits & Greens


  • 1 cup stone ground grits
  • 4 cups water
  • 1 stick unsalted butter
  • Salt to taste
  • Coarse ground black pepper to taste
  • 1/8 tsp baking soda
  • 2 diced, fresh tomatoes, sautéed lightly greens of your choice, chopped & lightly steamed or sautéed
  • 2 eggs per serving, cooked your favorite style Crumbled feta cheese

Cook grits

  1. Put water, butter, salt, pepper & baking soda in a pot and heat to boiling
  2. When water comes to a rolling boil, stir in grits with a whisk
  3. Keep stirring until water boils again
  4. Turn heat down to medium-high
  5. Let grits boil for about 20 minutes, stirring occasionally.
  6. Check to see if grits are done by tasting. They should be soft & creamy
  7. Sauté tomatoes and greens until soft, but don’t overcook
  8. Fix eggs to your liking. They can be fried, poached or scrambled
  9. To assemble: pour a large serving of grits into a bowl. Top with tomatoes, greens and eggs
  10. Sprinkle with feta cheese

New Potato Salad


  • Red potatoes, chopped into bite-size pieces
  • Red onion, diced celery, chopped, including all leaves green olives stuffed with pimientos
  • Chopped fresh parsley, finely chopped virgin olive oil
  • Balsamic vinegar
  • CHEF NOTE: Julia Childs rule for the ratio of oil & vinegar is three parts oil to one part vinegar. She has never failed me yet!
  • Salt and pepper to taste


  1. Put potatoes in a pot with a pinch of salt, covered with water
  2. Bring to boil and cook for about 15 minutes
  3. Check potatoes to see when they are ready. Should not be hard, but also not mushy
  4. When potatoes are done, drain
  5. Put potatoes (still warm), onion, celery, olives & parsley into a large bowl
  6. Pour oil and vinegar over all and stir well
  7. Season with salt and pepper, tasting to make sure your seasonings are correct
  8. Stir and place in refrigerator until chilled
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