spring meals 2019

Hey there foodies! Spring has sprung and it's time to put away those heavy winter dishes and whip up some fresh, healthy meals. To get you started, we've rounded up some of the sensational 30-minute healthy spring meals that will make your taste buds dance with joy.

Meal 1: Fresh and Light Spring Salad

First up, we have a spring salad that is bursting with color and flavor. Here's what you'll need:

• 2 cups of mixed greens
• 1/2 cup of cherry tomatoes
• 1/4 cup of diced avocado
• 1/4 cup of thinly sliced radishes
• 1/4 cup of thinly sliced cucumber
• 1/4 cup of crumbled feta cheese
• 1 tbsp of lemon juice
• 1 tbsp of olive oil
• Salt and pepper to taste

Instructions:

1. Combine the mixed greens, cherry tomatoes, avocado, radishes, cucumber, and feta cheese in a large bowl.
2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
3. Drizzle the dressing over the salad and toss to combine.

Meal 2: Spicy Shrimp and Asparagus Stir-Fry

If you're looking for a quick and easy stir-fry recipe that's packed with flavor, this spicy shrimp and asparagus stir-fry is the one for you. Here are the ingredients you'll need:

• 1 lb of raw shrimp, peeled and deveined
• 1/2 lb of asparagus, trimmed and cut into pieces
• 1 red bell pepper, thinly sliced
• 2 cloves of garlic, minced
• 1 tbsp of sesame oil
• 1 tbsp of soy sauce
• 1 tbsp of honey
• 1 tbsp of Sriracha sauce
• 1/4 cup of chopped cilantro

Instructions:

1. Heat the sesame oil in a large skillet over medium heat.
2. Add the garlic and cook for about 30 seconds, stirring constantly.
3. Add the asparagus and red bell pepper and cook until the vegetables are tender-crisp, about 5-7 minutes.
4. In a small bowl, whisk together the soy sauce, honey, and Sriracha sauce.
5. Add the shrimp to the skillet and cook until pink, about 3-4 minutes.
6. Pour the sauce over the shrimp and vegetables and toss to coat.
7. Garnish with cilantro and serve.

Meal 3: Grilled Chicken and Veggie Skewers

Nothing says spring like firing up the grill and enjoying some delicious grilled chicken and veggie skewers. Here's what you'll need:

• 1 lb of boneless, skinless chicken breasts, cut into chunks
• 1 red bell pepper, sliced into chunks
• 1 zucchini, sliced into rounds
• 1 yellow squash, sliced into rounds
• 1 red onion, sliced into wedges
• 1 tbsp of olive oil
• 1 tbsp of balsamic vinegar
• 1 tsp of dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. Thread the chicken and vegetables onto skewers, alternating as you go.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, oregano, salt, and pepper.
4. Brush the skewers with the marinade.
5. Grill the skewers, turning occasionally, until the chicken is cooked through and the vegetables are tender, about 10-12 minutes.

Meal 4: Lemon and Herb Pasta with Shrimp

This lemon and herb pasta with shrimp is light and fresh, perfect for a quick and easy weeknight meal. Here's what you'll need:

• 8 oz of linguine pasta
• 1 lb of raw shrimp, peeled and deveined
• 2 cloves of garlic, minced
• 1/4 tsp of red pepper flakes
• Zest and juice of 1 lemon
• 1/4 cup of chopped parsley
• 1/4 cup of chopped basil
• 1/4 cup of grated Parmesan cheese
• 2 tbsp of olive oil
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
3. Add the garlic and red pepper flakes and cook for about 30 seconds, stirring constantly.
4. Add the shrimp and cook until pink, about 3-4 minutes.
5. Reduce the heat to low and add the lemon zest, lemon juice, parsley, and basil to the skillet.
6. Add the cooked pasta to the skillet and toss to coat.
7. Season with salt and pepper to taste.
8. Sprinkle with Parmesan cheese and serve.

Meal 5: Spring Vegetable Risotto

If you're a fan of creamy, comforting risotto, this spring vegetable risotto is a must-try. Here's what you'll need:

• 6 cups of vegetable or chicken broth
• 1 tbsp of olive oil
• 1 shallot, finely chopped
• 1 cup of Arborio rice
• 1/2 cup of dry white wine
• 1 cup of asparagus, chopped into bite-sized pieces
• 1 cup of frozen peas, thawed
• 1/2 cup of grated Parmesan cheese
• 2 tbsp of butter
• 1/4 cup of chopped parsley
• Salt and pepper to taste

Instructions:

1. In a large saucepan, bring the broth to a simmer.
2. In a separate large saucepan, heat the olive oil over medium heat.
3. Add the shallot and cook until soft, about 2-3 minutes.
4. Add the rice and stir to coat with the oil.
5. Add the white wine and stir until the liquid is absorbed.
6. Begin adding the simmering broth, one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next.
7. After 15-20 minutes or so, when the rice is tender but still has some bite, stir in the asparagus and peas.
8. Continue adding broth and stirring until the vegetables are cooked and the risotto is creamy.
9. Remove from heat and stir in the Parmesan cheese, butter, and parsley.
10. Season with salt and pepper to taste.

We hope these healthy spring meals have inspired you to get creative in the kitchen and enjoy all the delicious flavors that this season has to offer. Happy cooking!

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