Recipes

This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

The strawberries in this healthy springtime salad add just the right amount of sweetness to potassium-rich spinach.

Cold soups make refreshing lunches and easy dinners. June is prime time for picking cucumbers, which lend themselves to nutritious, delicious cold soups.

This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Quiche is an anytime food that can be enjoyed for breakfast, lunch or dinner. There are many varieties of this type of pie—from vegetarian to seafood, and everything in between. Seasonal asparagus, spinach and onions often are found in quiche recipes like the one that follows.

This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Eggs have been important for many centuries and in some cultures have symbolized a springtime return to life following the winter. 

This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.