spring dishes for dinner

Table of Content

• Lemon Garlic Asparagus Pasta
• Spring Veggie Enchiladas
• Grilled Cilantro Lime Chicken
• Pan Seared Sea Bass with Asparagus and Mushrooms
• Roasted Beet and Carrot Salad

Lemon Garlic Asparagus Pasta

Ingredients

• 12 oz. spaghetti
• 1 lb. asparagus, trimmed and cut into thirds
• 3 tbsp. butter
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan
• 1 tbsp. lemon zest
• 1 tbsp. lemon juice
• Salt and pepper to taste

Instructions

1. Cook spaghetti according to package instructions. Reserve 1 cup of pasta water and drain the rest.
2. Blanch asparagus in a large pot of salted boiling water for 1-2 minutes until they turn bright green.
3. Drain the asparagus and rinse under cold water to prevent further cooking.
4. Melt butter in a large skillet over medium heat. Add garlic and cook for 1 minute.
5. Add chicken broth and heavy cream. Cook for 5-6 minutes until the sauce thickens.
6. Add grated Parmesan, lemon zest, and lemon juice. Stir well.
7. Add spaghetti and asparagus to the skillet. Toss to combine.
8. If the sauce is too thick, add some reserved pasta water to thin it out.
9. Season with salt and pepper to taste before serving.

Spring Veggie Enchiladas

Ingredients

• 1 tbsp. olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 red pepper, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 jar of salsa
• 10-12 tortillas
• 1 cup shredded cheese
• Cilantro, for garnish

Instructions

1. Preheat oven to 350°F. Grease a 9x13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic. Sauté until fragrant and translucent.
3. Add diced red pepper, zucchini, and yellow squash. Cook for 5-7 minutes until they turn tender.
4. Add salsa to the skillet. Stir well.
5. Place 2-3 tbsp. of filling on each tortilla. Roll them up and place them seam side down in the baking dish.
6. Sprinkle shredded cheese on top of the enchiladas.
7. Bake for 25-30 minutes until the cheese is melted and bubbly.
8. Garnish with cilantro before serving.

Grilled Cilantro Lime Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 1/4 cup lime juice
• 1/4 cup chopped cilantro
• 3 cloves garlic, minced
• 1 tsp. cumin
• Salt and pepper to taste

Instructions

1. In a mixing bowl, whisk together olive oil, lime juice, chopped cilantro, minced garlic, cumin, salt, and pepper.
2. Add chicken breasts to the marinade. Toss to coat evenly.
3. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour.
4. Preheat grill to medium-high heat.
5. Remove chicken from the marinade and discard the excess.
6. Grill the chicken for 6-7 minutes per side or until cooked through.
7. Remove from grill and let it rest for 5 minutes before slicing.
8. Serve hot with your choice of sides.

Pan Seared Sea Bass with Asparagus and Mushrooms

Ingredients

• 4 sea bass fillets
• 1 lb. asparagus, trimmed
• 1 cup sliced mushrooms
• 2 tbsp. olive oil
• 2 tbsp. butter
• 2 cloves garlic, minced
• 1 tbsp. chopped thyme
• Salt and pepper to taste

Instructions

1. Pat dry the sea bass fillets with paper towels. Season both sides with salt and pepper.
2. Heat 2 tbsp. of olive oil in a large skillet over medium-high heat. Add asparagus and mushrooms. Cook for 5-7 minutes until they turn tender.
3. Season the veggies with salt and pepper to taste. Remove from skillet and set aside.
4. Melt 2 tbsp. of butter in the same skillet over medium-high heat. Add minced garlic and chopped thyme. Cook for 1 minute.
5. Add the sea bass fillets to the skillet. Cook for 4-5 minutes per side or until crispy golden.
6. Remove from skillet and let it rest for 2-3 minutes before serving.
7. Plate the sea bass fillets with the asparagus and mushrooms on the side.

Roasted Beet and Carrot Salad

Ingredients

• 4 medium beets, peeled and sliced
• 4 carrots, peeled and sliced
• 2 tbsp. olive oil
• Salt and pepper to taste
• 4 cups mixed greens
• 1/4 cup crumbled feta cheese
• 1/4 cup toasted sliced almonds
• 1/4 cup balsamic vinaigrette

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Place sliced beets and carrots on the baking sheet. Drizzle with olive oil and season with salt and pepper to taste.
3. Roast in the oven for 25-30 minutes or until fork-tender and crisp on the outside.
4. Remove from oven and let them cool for 5-7 minutes.
5. Divide mixed greens among 4 salad plates.
6. Top the greens with the roasted beets and carrots.
7. Sprinkle crumbled feta cheese and sliced almonds on top.
8. Drizzle balsamic vinaigrette over the salad before serving.

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