Three years ago I gave my first TV appearance with Great Day Washington. Today I am back with Kristen Berset talking about the release of my new series, Jonathan’s Kitchen: Seasons to Taste, available on-demand now on Revry!

Fried rice has never tasted this fresh or light. Loaded with spring vegetables and easy on the salt and grease, you may never order this favorite for delivery again. With left over rice already on hand this one dish dinner will be ready in under 30 minutes.

A classic white pizza topped with Ricotta, fresh Mozzarella and Parmesan gets a salty, richness from Prosciutto and sweet-freshness and from thinly shaved asparagus . A splash of white balsamic vinegar adds just the right amount of acidity to balance all the cheese and delicious dough.

Classic Carbonara is rich, decadent and delicious. Sweet pork, eggs and salty, sharp cheese blend with starchy pasta cooking water to make a creamy sauce. Fresh asparagus gives it a little spring lightness.

Airy and light-tasting yet just a little decadent, this soufflé combines sweet, crisp asparagus, salty, gamey Prosciutto and sharp, nutty Gruyère cheese in one spring dish that is perfect from breakfast to dinner.

This cooked egg mayonnaise balances rich egg yolk and oil with the sharp, savory flavors of capers, cornichons and fresh herbs. The comforting and complex sauce is perfect served over asparagus, roasted waxy potatoes, with fish or cold chicken served outdoors.

Finely sliced asparagus and roughly chopped herbs keep this savory and fresh tasting. With the complete proteins in quinoa, its the perfect take-to-work lunch or make-ahead light spring supper. Cook the quinoa ahead of time and the rest of the salad is done in 10-15 minutes!

Rich, caramelized sirloin steak and earthy Portobello mushrooms are the perfect foil for crisp, sweet, spring asparagus. A rich yet light-tasting Béarnaise sauce flavored with tarragon would be perfect over any of these ingredients and is particularly magical over all three!

Sweet asparagus, spicy radishes and rich, grated, hard-boiled eggs is dressed with a sharp Champagne vinaigrette. An elegant celebration of spring produce. The name of this salad refers to the similarity in appearance between the grated egg and the foamy yellow/white flowers of the Mimosa tree.