10 (Yes!! 10!) FRESH HEALTHY AND DELICIOUS RECIPES IN TIME FOR SPRING ...

 1. Spring Asparagus Salad with Lemon Vinaigrette

Ingredients:

• 1 bunch asparagus, trimmed and blanched

• 1 cup cherry tomatoes, halved

• 1/4 cup feta cheese, crumbled

• 1/4 cup red onion, thinly sliced

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• Salt and pepper to taste

Instructions:

1. Blanch asparagus in boiling water for 2 minutes. Drain and rinse with cold water.

2. In a large bowl, combine asparagus, cherry tomatoes, red onion, and feta.

3. Whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.

4. Drizzle the vinaigrette over the salad, toss, and serve immediately.

   
   

   2. Spring Pea and Mint Pasta

   
   

   

   
   

Ingredients:

• 8 oz pasta of choice

• 1 cup fresh or frozen peas

• 1/4 cup fresh mint, chopped

• 1/4 cup grated Parmesan cheese

• 2 tbsp olive oil

• 1 garlic clove, minced

• Salt and pepper to taste

Instructions:

1. Cook pasta according to package directions. Reserve 1/2 cup pasta water and drain.

2. In a skillet, heat olive oil over medium heat and sauté garlic for 1 minute.

3. Add peas and cook for 2-3 minutes.

4. Toss pasta with peas, mint, Parmesan, and a splash of pasta water to create a light sauce.

5. Season with salt and pepper, garnish with extra Parmesan, and serve.

3. Strawberry and Goat Cheese Crostini

Ingredients:

• 1 baguette, sliced

• 1/2 cup goat cheese, softened

• 1 cup fresh strawberries, sliced

• 1 tbsp honey

• Fresh basil leaves for garnish

Instructions:

1. Preheat oven to 375°F. Toast baguette slices for 5-7 minutes until golden.

2. Spread goat cheese on each slice and top with fresh strawberries.

3. Drizzle with honey and garnish with fresh basil. Serve immediately.

4. Lemon Herb Grilled Chicken

Ingredients:

• 4 boneless chicken breasts

• 1/4 cup olive oil

• 2 tbsp lemon juice

• 1 tbsp fresh thyme, chopped

• 1 tbsp fresh rosemary, chopped

• 2 garlic cloves, minced

• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, thyme, rosemary, garlic, salt, and pepper.

2. Marinate chicken in the mixture for at least 30 minutes.

3. Preheat grill and cook chicken for 5-6 minutes per side until cooked through.

4. Serve with roasted vegetables or a fresh salad.

5. Spring Berry Salad with Honey-Lime Dressing

Ingredients:

• 1 cup strawberries, sliced

• 1/2 cup blueberries

• 1/2 cup raspberries

• 1/4 cup chopped mint

• 1 tbsp honey

• 1 tbsp lime juice

Instructions:

1. In a large bowl, combine strawberries, blueberries, raspberries, and mint.

2. In a small bowl, whisk together honey and lime juice.

3. Drizzle over the berries, toss gently, and serve chilled.

 6. Avocado Toast with Radishes and Microgreens

Ingredients:

• 2 slices whole-grain bread

• 1 ripe avocado, mashed

• 3-4 radishes, thinly sliced

• 1 tbsp microgreens or sprouts

• Salt, pepper, and lemon juice to taste

Instructions:

1. Toast the bread to desired crispness.

2. Spread mashed avocado on each slice.

3. Top with sliced radishes and microgreens.

4. Sprinkle with salt, pepper, and a squeeze of lemon juice.

7. Cucumber and Dill Yogurt Dip

Ingredients:

• 1 cup Greek yogurt

• 1/2 cucumber, grated and drained

• 1 garlic clove, minced

• 1 tbsp fresh dill, chopped

• 1 tbsp lemon juice

• Salt and pepper to taste

Instructions:

1. Combine all ingredients in a bowl and mix well.

2. Chill for 30 minutes to allow flavors to develop.

3. Serve with pita chips, fresh veggies, or as a sauce for grilled meats.

8. Mini Lemon Tarts with Fresh Berries

Ingredients:

• 1 package mini tart shells

• 1/2 cup lemon curd

• 1/2 cup fresh berries (strawberries, blueberries, raspberries)

• Mint leaves for garnish

Instructions:

1. Fill each tart shell with 1 tablespoon of lemon curd.

2. Top with fresh berries and garnish with mint leaves.

3. Chill before serving for a refreshing treat.

9. Spring Quinoa Salad with Roasted Vegetables

Ingredients:

• 1 cup quinoa, cooked

• 1 cup roasted asparagus, zucchini, and bell peppers

• 1/4 cup feta cheese, crumbled

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar

• Salt and pepper to taste

Instructions:

1. Combine quinoa, roasted vegetables, and feta in a large bowl.

2. Drizzle with olive oil and balsamic vinegar.

3. Toss gently and season with salt and pepper.

10. Creamy Spring Vegetable Soup

Ingredients:

• 1 tbsp olive oil

• 1 small onion, diced

• 2 carrots, sliced

• 1 zucchini, diced

• 1 cup fresh spinach

• 1/2 cup peas

• 4 cups vegetable broth

• 1/2 cup heavy cream or coconut milk

• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté onion and carrots until soft.

2. Add zucchini, peas, and vegetable broth. Bring to a simmer and cook for 10 minutes.

3. Stir in spinach and cream. Cook for an additional 5 minutes.

4. Blend for a creamy texture (optional) or serve as-is.