Spring has finally arrived, and with it brings feelings of renewed energy and excitement! Gone are the short, cold days of Winter that left you inside to escape the cooler weather. Now, it’s time to take advantage of the longer and warmer Spring months as you start FRESH this season!
With all of these new beginnings in the works, why not give your cookbook a fresh start as well? Different crops are now in season, and it’s the perfect time to renovate your plate with fresh recipes to liven up your nutrition plan!
Add these Fresh Recipes to Your Cookbook this Spring
No need to fall into the dreaded “food rut.” These Spring recipes are delicious, nutritious and great for celebrating the season! Let’s get cooking.
- 3 cups water
- 3/4 cup farro
- 1 tablespoon extra-virgin olive oil
- 2 cups halved and thinly sliced leeks, white and light-green parts only
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 2 gloves garlic, minced
- 2 cups low-sodium chicken broth or “no-chicken” broth
- 3 tablespoons white miso
- 1 1/4 pounds wild Alaskan salmon fillet, skinned and cut into 1-inch pieces
- 3 tablespoons very thinly sliced fresh basil
- 1/4 teaspoon pepper
- Combine water and farro in a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low, cover and cook until tender and chewy – about 30 minutes. Drain.
- About 15 minutes after starting the farro, heat oil in a large saucepan over medium heat. Add leeks and cook, stirring often, until beginning to soften – about 2 minutes. Add asparagus and garlic; cook, stirring, until the asparagus is bright green – about 2 minutes. Add broth and miso; increase heat to high and bring to a boil. Reduce heat to medium and gently stir in salmon. Simmer for 3 minutes. Remove from heat and stir in basil and pepper.
- Divide farro among 4 deep bowls and top with the salmon stew.
- 2 tablespoons sesame seeds
- 1 tablespoon poppy seeds
- 1/2 cup white sugar (or preferred sugar substitute)
- 1/2 cup olive oil
- 1/4 cup distilled white vinegar
- 1/4 teaspoon paprika
- 1/4 teaspoon Worcestershire sauce
- 1 tablespoon minced onion
- 10 ounces fresh spinach – rinsed, dried and torn into bite-sized pieces
- 1 quart strawberries – cleaned, hulled and sliced
- 1/4 cup almonds, blanched and slivered
- In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover and chill for one hour.
- In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad and toss. Refrigerate 10 to 15 minutes before serving.
- 12 ounces whole-wheat penne
- 2 tablespoons olive oil
- 3/4 pound chicken sausage, removed from casing
- 1 bunch Swiss chard (~ 1 pound) cleaned, stems and leaves separated and chopped
- 1 (9-ounce) box frozen artichoke hearts, thawed
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, sliced
- 1 tablespoon tomato paste
- 3/4 cup grated Parmesan (about 2 ounces), plus more for serving
- 1/3 cup chopped fresh basil leaves
- 1/4 teaspoon red pepper flakes
- Course salt and black pepper to taste
- Set a large pot of salted water to boil for pasta. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add sausage and cook, stirring occasionally and breaking sausage into pieces, until cooked through and lightly browned (10-12 minutes).
- Add remaining oil, chard stems, artichoke hearts and garlic; season with salt and pepper. Cook until chard stems soften lightly (3 to 5 minutes). Add chard leaves and cook, stirring, until wilted (3 to 5 minutes). Remove from heat.
- Add pasta to boiling water; cook until 2 minutes short of al dente. Add sun-dried tomatoes and cook 2 minutes. Reserve 1 cup pasta water and drain pasta. Return to pot.
- Pour half of reserved pasta water into a small bowl. Add tomato paste and whisk to combine. Add tomato paste mixture, sausage mixture, Parmesan, basil and red pepper flakes to pasta in pot. Toss to combine, adding reserved pasta water if necessary. Season with salt and pepper.
Source: Martha Stewart
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