Move over winter! Spring is officially here! And with that returns so many of our fresh and seasonal favorites, including greens, peas, asparagus, berries, and more! To help you get back into some seasonal favorites, I've shared a few of my favorite spring recipes!
Mini Spring Vegetable Breakfast Frittatas
Ingredients:
2 teaspoons olive oil
1/4 medium yellow onion, diced
1/4 tsp salt
7 Eggs
2 tablespoons water
2 tablespoons low-fat milk
1 teaspoon garlic powder
1/3 cup parmesan cheese, finely grated
16 ounce frozen shredded potatoes, defrosted
1/2 cup peas
1/4 cup flat leaf parsley, chopped fine
1 medium zucchini, quartered, seeded, cut in 1/4' slices
1/4 pound asparagus
1/2 cup cherry tomatoes
Directions:
Preheat oven to 350°F
Spray the bottom of a non-stick muffin tin with cooking spray or line with cupcake liners.
Press down a thin layer of shredded potatoes into each well. Bake until they start to crisp up (about 15 minutes)
In a non-stick sauce pan, heat 2 teaspoons olive oil. Add the chopped onion and a pinch of salt, and cook on medium high heat, stirring occasionally until soft (about 5 minutes).
Add the zucchini, asparagus, 2 tablespoons of water, and a pinch of salt. Cook on medium heat, stirring occasionally until the water evaporates (2-4 minutes). Remove from the heat and add the tomatoes, peas, and parsley
Crack the eggs into a medium-sized bowl (I use a large measuring cup for easy pouring) and whisk with the milk, cheese, garlic powder, salt, and pepper
Remove the muffin tin from the oven. Place a spoonful of the vegetable mixture on top of the potatoes in each well. Pour in egg mixture until it reaches the top of each well
Bake on 20 minutes, or until the egg is set in the middle and does not wiggle
Inspired by Studio Delicious
Spring Berry Baked Oatmeal
Ingredients:
2 cups old fashioned oats
3/4 cup milk
1 cup unsweetened applesauce
1/4 cup chopped pecans (optional)
2 eggs
1/4 cup maple syrup
2 teaspoons vanilla extract
2 teaspoons cinnamon
½ teaspoon baking powder
1/4 teaspoon salt
2 cups chopped mixed berries - like seasonal blackberries and raspberries (fresh or frozen)
Directions:
Preheat the oven to 350°F
Add all ingredients to a large bowl. Mix well.
Lightly grease a baking dish and spread the oat mixture in it.
Bake until set and golden on top, about 30-35 minutes (if you like a little extra crunch, turn the broiler on for ~5 minutes at the end).
Let cool before serving or refrigerate for up to 5 days.
Strawberry Poppyseed Chicken Salad
Ingredients:
2 cups chopped romaine lettuce
1/4 cup sliced strawberries
1/4 cup chopped pineapple (fresh or canned in 100% juice)
1/4 cup mandarin oranges (fresh or canned in 100% juice)
1/4 cup fresh blueberries
2T cup toasted pecans or sliced almonds
2 tablespoons poppyseed salad dressing (directions below or store-bought - this one is my favorite!)
1/4 cup cooked chicken (store bought, rotisserie, or leftover)
Poppyseed Salad Dressing
1/2 cup olive oil
1/4 cup honey
1/4 cup red wine vinegar
1 teaspoon poppy seeds
1 tablespoon lemon juice
Directions:
In a bowl, arrange washed, chopped romaine lettuce, strawberries, oranges, pineapple, blueberries chicken, and toasted pecans.
If making your own dressing, combine all ingredients and whisk to combine. Drizzle with poppyseed dressing and eat!
Inspired by Make The Best Of Everything
Bruschetta Avocado Toast
Ingredients:
2 slices of hearty fresh bread (like multigrain or sourdough)
1/2 ripe avocado
5 plum tomatoes
1 clove garlic
1/4 cup fresh basil
2oz fresh mozzarella
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
salt and pepper to taste
Directions:
Finely dice the tomatoes and garlic and chop the mozzarella and basil. Mix together with 1 tablespoon olive oil, salt, pepper, and garlic powder.
Lightly toast the bread (either in a toaster or under the broiler)
Mash the avocado with the Italian seasoning using a fork
Spread 1/4 of the avocado on each slice of bread. Top with a spoonful of the bruschetta and drizzle with olive oil and balsamic vinegar.
Turkey Sausage and Orzo Soup
Ingredients:
1# Italian turkey or chicken sausage links, casings removed
2 shallots, finely chopped
3 garlic cloves, minced
32 ounces low-sodium chicken broth
3/4 cup uncooked whole wheat orzo pasta
1/4 teaspoon pepper
10 cups chopped spinach (or other leafy green)
1/2 cup coarsely chopped fresh Italian parsley
Directions:
In a large stockpot, cook sausage, shallots and garlic over medium heat until the sausage is no longer pink (6-8 minutes) breaking up sausage into chunks. Drain off any excess grease.
Add broth to sausage mixture and bring to a boil.
Stir in orzo, pepper and greens and return to a boil.
Reduce heat and simmer, uncovered, until orzo is tender, 10-12 minutes.
Stir in parsley before serving. Enjoy with a toasted slice of fresh bread.
Inspired by Taste of Home
Quinoa & Asparagus Salad
Ingredients:
1 cup quinoa (dry) or 2 cups cooked
1 1/2 cup water
Pinch salt
1 bunch asparagus, chopped into 1 inch pieces
2 cups shelled fresh English peas, or shelled edamame, or snow peas
3 scallions – thinly sliced at a diagonal
½ cup fresh dill
½ cup Italian parsley
1/4 cup sliced or slivered almonds, toasted
2oz crumbled goat or feta cheese
Dressing:
1/3 cup olive oil
zest from 1 lemon
1/3 cup fresh lemon juice ( 1–2 lemons)
1/2–1 teaspoon kosher salt
pepper to taste
Directions:
(If using dry quinoa) Rinse the quinoa and place it in a pot with the water and pinch of salt. Bring to a boil, cover, lower heat, and allow it to simmer on low heat for 12-15 minutes. Turn off heat, and let sit covered for 5 -10 minutes, then uncover, fluff with a fork and let it cool.
While the quinoa is cooking, blanch the peas and asparagus in salted boiling water for just a few minutes, until bright and tender. Rinse under cold water.
Place the cooled quinoa and blanched veggies in a bowl. Add the scallions, dill, Italian parsley, and almonds and give a toss.
Mix the oil, lemon zest, lemon juice, salt, pepper and toss into the salad.
Serve with avocado and cheese
Inspired by Feasting At Home
Asian Salmon With Sweet Potatoes and Snow Peas
Ingredients:
Salmon Marinade:
1 tablespoon olive oil
1 tablespoon sesame oil
1 1/2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon maple syrup
2 teaspoon fresh ginger, finely minced or 1/2 teaspoon dried
3 garlic cloves, finely minced
2 4 to 6-ounce pieces of salmon
pinch salt and pepper
1–2 cups fresh shelled spring peas or shelled edamame
2–3 cups fresh snow or snap peas (or substitute asparagus or french green beans)
2 medium sweet potatoes
Optional garnish: scallions and sesame seeds
Directions:
Preheat oven to 375°F
Peel and cut the sweet potatoes into 1 inch cubes. Toss in a little olive oil, salt and pepper.
Line a sheet tray with parchment paper and spread out the sweet potatoes. Bake for 25-30 minutes.
Place marinade ingredients in a small bowl and whisk.
Remove the sheet tray from the oven. Flip the potatoes and push them over to one side. In the center, place the spring peas and snap peas and add the salmon to the remaining space.
Pat the salmon dry and brush liberally with the marinade on all sides, spooning a little extra over the top.
Drizzle any remaining marinade over the veggies and give a quick toss (or toss with olive oil, salt and pepper)
Bake for 12-15 minutes, or until the salmon is cooked through. If desired, broil for 2 minutes at the end to caramelize the top of the salmon.
Garnish with scallions & sesame seeds.
Inspired by Feasting At Home
Pesto Chicken Pasta With Asparagus Tip Pesto
Ingredients:
2 medium chicken breasts
2 cups of your favorite pasta
1 pound bunch asparagus, chopped into 1/2 inch pieces, ends removed and saved
Pesto:
1/4 cup olive oil + 1 tablespoon for cooking
Asparagus ends
1 cup fresh basil leaves
1/2 cup toasted pine nuts
1 garlic clove, minced
1/2 cup grated pecorino Romano or Parmesan cheese
1 tablespoon lemon juice
Directions:
Prepare the pasta according to the directions on the package
Prepare chicken breast by baking, grilling (or using leftover or rotisserie), simply seasoned with salt and pepper.
In a medium pan, heat 1/2 tablespoon of olive oil and saute the asparagus tops and mid-stalks with a little salt and pepper until they are soft (2-3 minutes). Set aside.
To prepare the pesto, heat an additional 1/2 tablespoon of olive oil and the asparagus ends until they are charred on all sides (about 10 minutes). Finely chop the asparagus ends with a knife. Then add the chopped asparagus, basil, and pine nuts to a food process and pulse. Add in the cheese and lemon juice and continue to pulse. Add in the olive oil and process until smooth.
Chimichurri Steak Tacos
Ingredients
8 medium corn or whole wheat tortillas
1lb lean steak (like flank, skirt, london broil, etc.)
1 bell pepper, sliced
1 medium onion, sliced
1 avocado
1/4 cup cotija cheese (or other mild crumbled or Mexican style cheese)
salt and pepper to taste
Chimichurri Sauce:
1 large bunch fresh cilantro
1/2 bunch flat leaf parsley
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon cayenne pepper (omit if you don't like spice)
3 cloves garlic
juice of 3 limes
1/4 cup olive oil
Directions:
To prepare the steak, preheat the oven to 350°F. Season each side with salt and pepper. Cook your steak until it is 5-10°F below your preferred level of doneness. Then, heat a large cast-iron pan or grill pan over medium-high heat and sear the steak for 2-3 minutes on each side. (Steak can also be prepared on a grill, or any way you prefer). Let the steak rest for about 10 minutes before slicing.
Add 1 tablespoon of oil back to your pan (or spray with cooking spray) and cook the peppers and onions with salt and pepper until they are soft, about 10 minutes.
To make the chimichurri sauce, add all the chimichurri ingredients into a blender or food processor. Blend until almost smooth.
Assemble your tacos with steak, peppers, onions, avocado, cheese, and a spoonful of chimichurri sauce.
Strawberry Rhubarb Crisp
Ingredients:
1 1/4 pounds rhubarb (6 or 7 (6-inch) stalks), cut into 1/2 inch pieces
1 pound strawberries, sliced
1 large lemon, zested and juiced
1/2 cup granulated sugar
1 cup packed light brown sugar, divided
5 tablespoons cornstarch
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1 1/2 cups old-fashioned rolled oats
1 cup all-purpose flour
1 1/2 sticks unsalted butter, cold
Directions:
Preheat your oven to 350°F.
Mix the rhubarb, strawberries, lemon juice and zest in a large bowl.
Add 1/2 cup granulated sugar, 1/2 cup of the packed light brown sugar, cornstarch, vanilla extract, and salt. Toss to combine, making sure there are no pockets of sugar left in the bottom of the bowl. Pour into a large cast-iron skillet.
Place the rolled oats, flour, and the remaining 1/2 cup packed light brown sugar in a medium bowl and stir to combine. Cut the butter into 1/2-inch cubes, then add to the oat mixture. Using your fingers, press the butter into the mixture until large, irregular clumps form. Scatter the topping evenly over the fruit, leaving large clumps intact.
Bake for 30 to 35 minutes, until the juices are bubbling and the topping is golden brown and firm. Let cool at least 30 minutes before serving.
Inspired by The Kitchn
I hope you enjoy some of my favorite spring recipes! Let me know what some of your favorites are. Connect with me on Instagram @thegymnastRD
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