healthy recipes for spring
Table of Contents:
- Spring Burrata and Pickle Salad
- Asparagus and Lemon Risotto
- Spring Celebration Salad
- Spring Vegetable Frittata
- Spring Quinoa Salad
Spring Burrata and Pickle Salad
Enjoy the brightness of spring with this delicious Spring Burrata and Pickle Salad. This salad is refreshing, tangy, and loaded with flavor. Here's what you'll need:
Ingredients:
- 6 cups baby spinach
- 8 oz fresh burrata cheese
- 1/2 cup chopped bread and butter pickles
- 1/4 cup chopped red onion
- 2 tbsp red wine vinegar
- 1 tbsp dijon mustard
- 1 tbsp honey
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions:
- In a large bowl, toss together the baby spinach, chopped pickles, and red onion.
- In a small bowl, whisk together the red wine vinegar, dijon mustard, honey, olive oil, and salt and pepper to taste.
- Add the dressing to the salad and toss until well coated.
- Top with the fresh burrata cheese.
Asparagus and Lemon Risotto
This Asparagus and Lemon Risotto is the perfect meal for spring. It's creamy, flavorful, and packed with fresh asparagus. Here's what you'll need:
Ingredients:
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 6 cups chicken or vegetable stock
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated parmesan cheese
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- Salt and pepper to taste
Instructions:
- In a large pot, bring the chicken or vegetable stock to a simmer.
- In a separate pot, heat the olive oil over medium heat. Add the shallot and garlic and sauté until fragrant, about 2-3 minutes.
- Add the Arborio rice and stir to coat with the oil. Cook until the rice is lightly toasted, about 2-3 minutes.
- Add the white wine and stir until the liquid has been fully absorbed.
- Add the simmering stock, one ladleful at a time, stirring constantly and waiting for the liquid to be fully absorbed before adding more.
- About halfway through cooking the rice, add the asparagus pieces.
- Continue adding stock and stirring until the rice is cooked and creamy, about 20-25 minutes.
- Add the grated parmesan cheese, lemon zest, lemon juice, salt, and pepper to taste. Stir until well combined.
Spring Celebration Salad
This Spring Celebration Salad is a beautiful mix of flavors and colors. It's perfect for a springtime gathering or as a refreshing lunch. Here's what you'll need:
Ingredients:
- 2 cups cooked quinoa
- 1 cup chopped fresh strawberries
- 1 cup chopped fresh mango
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped roasted almonds
- 1/4 cup crumbled feta cheese
- 2 tbsp olive oil
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions:
- In a large bowl, toss together the cooked quinoa, chopped strawberries, chopped mango, red onion, cilantro, roasted almonds, and crumbled feta cheese.
- In a separate bowl, whisk together the olive oil, honey, apple cider vinegar, salt, and pepper to taste.
- Add the dressing to the salad and toss until well coated.
Spring Vegetable Frittata
This Spring Vegetable Frittata is a great way to use up any leftover veggies in your fridge. Plus, it's easy to make and delicious for brunch or dinner. Here's what you'll need:
Ingredients:
- 6 large eggs, beaten
- 1 tbsp olive oil
- 1 leek, thinly sliced
- 1 cup chopped asparagus
- 1 cup sliced mushrooms
- 1/2 cup fresh peas
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
Instructions:
- Preheat the oven to 350°F.
- In a large oven-safe skillet, heat the olive oil over medium heat. Add the leek and sauté until softened, about 2-3 minutes.
- Add the asparagus, mushrooms, and fresh peas. Sauté until the vegetables are tender, about 5-7 minutes.
- In a separate bowl, whisk together the beaten eggs, grated parmesan cheese, salt, and pepper to taste.
- Pour the egg mixture over the vegetables in the skillet. Cook over medium heat for 5-7 minutes, until the edges start to set.
- Transfer the skillet to the preheated oven and bake for 10-15 minutes, until the frittata is set in the center.
Spring Quinoa Salad
This Spring Quinoa Salad is packed with healthy ingredients and tons of flavor. It's perfect for a picnic or as a side dish for dinner. Here's what you'll need:
Ingredients:
- 1 cup quinoa, rinsed and drained
- 2 cups water
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp honey
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 cup diced cucumber
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup sliced kalamata olives
- 2 tbsp chopped fresh parsley
Instructions:
- In a medium saucepan, combine the rinsed and drained quinoa with 2 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the quinoa is tender and the water has been fully absorbed.
- In a separate bowl, whisk together the olive oil, lemon juice, honey, garlic, salt, and pepper to taste.
- In a large bowl, toss together the cooked quinoa, diced cucumber, halved cherry tomatoes, crumbled feta cheese, sliced kalamata olives, and chopped fresh parsley.
- Add the dressing to the salad and toss until well coated.
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