Spring is in the air, and it's a great time to take advantage of all the vibrant, fresh produce the season offers. I love to serve colorful salads with nutrient-packed fruits, herbs, and vegetables straight from the garden or fire up the grill for lighter meals outdoors. Time to pack up those winter soups and heavy casseroles for these healthy, bright dishes that speak to the change of season.
Roasted Radishes
One of my go-to dishes is to serve grilled steak with a baked potato on the side. When I want to lighten things up, I skip the potato and swap out for these delicious radishes. They are loaded with vitamin C and have fewer calories than a potato smothered in butter and sour cream.
Serves 4
1 pound radishes, halved and ends trimmed
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/8 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
3/4 teaspoon dried minced onion
*Optional: a sprinkle of sesame seeds and /or poppy seeds
Preheat oven to 425. After prepping the radishes, place them in a 9x13 greased baking dish. Drizzle olive oil over all, add seasonings, and toss until radishes are well coated. Cook for 20-25 minutes, stirring occasionally, until radishes are golden brown and easily pierced with a fork.
Asparagus and Mushroom Pasta
This recipe is an easy, weeknight meal that satisfies all your cravings for comfort food.
Serves 4
8 ounces bow-tie pasta (or any pasta you prefer)
3/4 pound fresh asparagus (tough ends removed, stalks cut in half)
4 tablespoons butter
2 tablespoons olive oil
1 pound mushrooms, sliced
4 cloves garlic, minced
1 shallot, finely chopped
2 tablespoons lemon juice
1 tablespoon fresh thyme, chopped
Salt and pepper to taste
Freshly grated parmesan for the top
Bring a pot of water with a pinch of salt to a boil. Add pasta. While it cooks, sauté asparagus in a large skillet over medium heat with butter and olive oil for 3-4 minutes. Add mushrooms, (and shrimp if you are using it), garlic, and shallots, and cook for another 7 minutes until the mushrooms have given up their liquid and softened. Stir in lemon juice and seasonings. Drain pasta, reserving 1/2 cup of the water. Add this to the skillet, then toss in the pasta and mix well. Plate and serve with a generous sprinkle of fresh parmesan over the pasta.
Skillet Carrots and Cabbage
I've eaten this dish on its own and with kielbasa sausage slices mixed in. I've also served it over buttered egg noodles, which is my family's favorite version of the meal.
Serves 4
1/2 of a yellow onion, diced
1-2 tablespoons olive oil or butter (start with 1 tablespoon and add more if needed)
1/2 of a white cabbage, shredded
4 medium carrots cut into matchstick size
3 cloves garlic minced
1/2 teaspoon ginger
Salt and pepper to taste
2 tablespoons hot water
1/2 teaspoon vinegar
Add oil and onions to a large skillet and cook over medium heat until slightly tender (about 8 minutes). Add the remaining ingredients except for the vinegar. Stir, then cover the skillet and cook on low for 6 minutes. Stir in the vinegar, cover, and cook for 1 more minute or until all veggies are tender.
Grilled Artichokes With Garlic Aioli Sauce
Artichokes are loaded with fiber, vitamin C, folate and magnesium. I love them however they are served — even as simple as steamed with a little melted butter on the side. But if I'm serving them to my guests, I like to take things up a notch and add a side of aioli sauce for a delicious dip.
Serves 4
2 large artichokes
1 lemon cut into 4 wedges
3/4 cup olive oil
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons dried oregano
Aioli Sauce: (makes 1 cup)
3/4 cup mayo
2-3 cloves garlic, minced
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Before cooking the artichokes, prepare the aioli sauce by mixing all the ingredients in a small bowl, then cover and refrigerate for at least 30 minutes. Next, cut the woody ends off the artichokes, then remove about 1 inch off the top. Using sharp scissors, trim the sharp tips off the leaves. Cut artichokes in half lengthwise and scoop out the fuzzy center. Squeeze the juice of 2 lemon wedges immediately over the cut parts of the artichoke to prevent browning. In a pot, bring water to a boil, then turn it down to medium-high. Place artichokes cut side down, cover pot, and steam for 15-20 minutes until centers are tender. While they cook, whisk together olive oil, remaining lemon juice from the last 2 wedges, garlic, and seasonings in a small bowl. Set aside. Remove chokes and pat dry. Heat grill to medium-high, then brush cut sides of artichokes with the olive oil mixture. Grill for 5-10 minutes, turning and basting them occasionally (if there is any extra olive oil mixture left) until leaves are slightly tender. Serve with the sauce.
Strawberry and Goat Cheese Bruschetta
Although I enjoy these vibrant fruits over shortcakes or baked into pies, strawberries are also extraordinary when fully ripe and served with creamy goat cheese on a fresh baguette slice. This colorful recipe makes a perfect appetizer for any outdoor garden party.
Serves 8
1 French baguette sliced into 1/2-inch-wide pieces
3-4 tablespoons olive oil
6 ounces goat cheese
1 pint fresh strawberries, cleaned, stems removed and sliced
3-4 tablespoons balsamic glaze
1/2 cup fresh basil leaves, chopped
Place bread slices on a baking sheet and drizzle with olive oil. Broil each side for roughly 30 seconds or until it is toasted to a light brown color. Remove from oven and spread goat cheese over the top side of each bread slice. Next, add the strawberries, gently pressing them into the cheese. Drizzle balsamic glaze over each piece, then top with a sprinkle of chopped basil leaves and serve.
As the season unveils its prism of colors, cook up your own prism of tasty treats with these recipes that showcase the bounty of the season.
What's your go-to springtime recipe? Let us know in the comments below.
