6 Recipes That Will Help You Put Some ‘Spring’ In Your Step

Bite Me More | March 20th, 2017

We’re so excited to say goodbye to winter that we’re whipping up these healthy recipes that celebrate the best of spring produce!

 

Honey Dijon Asparagus & Almonds

We have great respect for asparagus- it’s a nutrient-rich, versatile veggie that takes well to steaming, grilling, blanching or roasting – and while it’s a regular at our tables, we sometimes want to dress it up a bit. The fleshy green spears are easily enhanced with the addition of this honey Dijon vinaigrette, a light tangy dressing that perfectly balances the sweet with savory. To gussy things up even more, the tender-crisp stalks are sprinkled with lightly toasted almonds, providing a nutty crunch in every bite. Who knew that 6 inches growing out of the dirt could be so dignified?

Ingredients

1 bunch asparagus, trimmed

Honey Dijon Vinaigrette

3 tbsp olive oil
2 tbsp rice vinegar
2 tsp fresh lemon juice
2 tsp honey
1/2 tsp Dijon mustard
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

1/4 cup slivered or sliced almonds

Directions

1) Bring a medium pot of water to a boild over high heat. Add asparagus and reduce heat to low, simmering 2-3 minutes until tender-crisp. Drain and rinse under cold water to stop further cooking. Pat dry with kitchen towel and arrange on a platter.

2) For the vinaigrette, in a small bowl, whisk olive oil, rice vinegar, lemon juice, honey Dijon, salt and pepper. Spoon over asparagus.
3) For the toasted almonds, preheat oven to 350°F. Place almonds in a single layer on a baking sheet. Roast 6-8 minutes shaking the pan frequently to prevent burning. Sprinkle over asparagus.

Serves 4

Asparagus & Edamame Orzo Salad

A small pasta gets huge flavor in this delicious, healthy and super simple Asparagus and Edamame Orzo Salad in which tender orzo is combined with crunchy asparagus, protein-packed edamame, intense sun-dried tomatoes, freshly grated parmesan, basil and garlic.

Ingredients

1 cup orzo pasta
1 bunch asparagus, about 20 spears
3/4 cup frozen shelled edamame
3 tbsp olive oil
3 tbsp freshly grated parmesan cheese
1/4 cup oil-packed sun-dried tomatoes, rinsed, drained and thinly sliced
1 tbsp chopped fresh basil
1 small garlic clove, minced
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

Freshly grated parmesan cheese, for serving

Directions

1) In a medium saucepan, cook orzo in lightly salted boiling water for 10 minutes, or until tender. Drain well and place in a large bowl.

2) For asparagus and edamame, bring a medium pot of water to boil. Add both the asparagus and edamame, turn heat to low and cook 2 minutes. Drain and immediately plunge into a bowl of cold water. Drain and dry asparagus and edamame well. Cut each spear into 3 pieces and add both to the orzo. Add olive oil, Parmesan, sun-dried tomatoes, basil, garlic, salt and pepper, tossing well to coat. Cover and let stand at room temperature until ready to serve. Top each serving with Parmesan cheese.

Serves 4

Fennel, Orange & Avocado Salad

Looking for the tastiest, freshest and best springtime salad? You’ve found it with this Fennel, Orange & Avocado Salad, a combination of peppery arugula, sweet oranges, crunchy fennel and creamy avocado, all topped with roasted pumpkin seeds and drizzled with a zesty honey lime dressing.

Ingredients

Roasted Pumpkin Seeds

1 cup raw pumpkin seeds
1 tbsp melted butter
1 tbsp brown sugar
Pinch ground cinnamon
Pinch kosher salt

Honey Lime Dressing

3 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp honey
1 tbsp fresh lime juice
2 tsp Dijon mustard
½ tsp kosher salt
¼ tsp lime zest
¼ tsp freshly ground black pepper

6 cups baby arugula
3 oranges, peeled and sliced into segments
1 small fennel bulb, halved, cored and sliced into paper thin strips
1 large ripe avocado, pitted and sliced

Directions

1) Preheat oven to 300ºF. For the roasted pumpkin seeds, in a small bowl, toss pumpkin seeds, melted butter, brown sugar, cinnamon and salt together. Spread onto a parchment-lined baking sheet and place in oven for 18 minutes, stirring occasionally. Once seeds are golden, remove from oven and set aside.

2) For the dressing, whisk olive oil, apple cider vinegar, honey, lime juice, Dijon mustard, salt, lime zest and pepper. Set aside.

3) To assemble the salad, lay the arugula on a large serving platter. Top with orange slices, fennel and avocado. Drizzle generously with dressing and sprinkle pumpkin seeds over top.

Serves 4

Green Goddess Quinoa Salad

When we’re told to “Think Green,” we immediately flash to this incredible Green Goddess Quinoa Salad recipe. Protein-packed quinoa, mixed with edamame and kale, is tossed in a creamy avocado and fresh herb dressing. Really, there is paradise in every bite of this fresh and fantastic salad.

Ingredients

1 cup quinoa
2 cups vegetable broth
2 cups chopped kale
1 cup frozen shelled edamame

Creamy Avocado Dressing

1 ripe avocado
2 tbsp fresh lemon juice
2 tbsp mayonnaise
1 tbsp white wine vinegar
1 small garlic clove, minced
¼ cup chopped fresh parsley
2 tbsp chopped fresh basil
½ tsp ground cumin
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ cup olive oil

1 ripe avocado, sliced to garnish each serving

Directions

1) Combine quinoa and vegetable broth in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 15 minutes, until all liquid is absorbed. Place quinoa in a large bowl and set aside.

2) Fill a large pot with about an inch of water. Place a steamer on the bottom of the pot and add the kale and edamame. Cover and steam over high heat for 2-3 minutes, until kale turns bright green and edamame is defrosted. Plunge greens into a bowl of cold water to prevent further cooking. Drain well and set aside.

3) For the avocado dressing, using a food processor or blender, combine avocado, lemon juice, mayonnaise, white wine vinegar, garlic, parsley, basil, cumin, salt and pepper. Pulse 2 to 3 times, until well combined. Add olive oil gradually and blend well.

4) Add kale and edamame to the quinoa and toss with avocado dressing. Garnish with sliced avocado.

Serves 4

Vegetable Salad Rolls

Though these look intimidating, making your own salad rolls couldn’t be easier. Grab this Vegetable Salad Roll recipe and get rolling because they make for a perfect healthy appetizer. Simply wet the rice paper in water, fill them with a combination of vegetables (or shrimp or chicken, if you prefer) and dip them in your homemade Thai Dipping Sauce.

Ingredients

Vegetable Salad Rolls

1 package (6oz/175g) rice stick noodles
10 round rice paper sheets
10 green curly lettuce leaves
1 medium carrot, peeled and shredded
2 ripe mangos, peeled and julienned
1 English cucumber, peeled, seeded and julienned
3 tbsp plus 1 tsp fresh chopped basil

Thai Dipping Sauce

1/4 cup soy sauce
3 tbsp mirin
2 tbsp rice wine vinegar
1 tbsp sugar
1 tsp sesame oil
1 tsp grated fresh ginger
1/8 tsp hot sauce (Sriracha brand)

Directions

1) For the salad rolls, bring a medium pot of water to a boil. Add rice stick noodles and cook according to package directions. When tender, drain, rinse with cold water and drain well again. Set aside.

2) Place 1 rice paper sheet in a shallow bowl or pie plate of hot water until just softened, about 1 minute. Lay rice paper sheet on tea towel. Place a lettuce leaf down the center of the rice sheet leaving a 1-inch border at the top and bottom. Place 1/4 cup rice noodles lengthwise on the lettuce leaf followed by 1 tbsp shredded carrots, 6 slices of mango, 4 slices of cucumber and 1 tsp chopped basil. Fold up the bottom 1-inch border of rice paper placing it over the filling. Fold in the right side, followed by the left side and then the top, forming a tight cylinder. Repeat with remaining rice paper sheets and filling. Serve with dipping sauce.

3) For the dipping sauce, in a medium bowl, whisk soy sauce, mirin, rice vinegar, sugar, sesame oil, ginger and hot sauce.

Yield: 10 large salad rolls

Couscous & Fresh Herb Stuffed Peppers

Get ready to stuff your face with these healthy, delicious and vegetarian Couscous & Herb Stuffed Peppers. Filled to the top with tender couscous, tangy Feta cheese, savory sun-dried tomatoes and fresh herbs, this meal-in-a-pepper is a perfect midweek meal!

Ingredients

4 peppers (any colours), tops cut off, stemmed and seeded

2 cups cooked Israeli couscous
1 cup fresh or defrosted frozen peas
½ cup crumbled Feta cheese
2 tbsp chopped oil packed sun-dried tomatoes
2 tbsp chopped fresh flat-leaf parsley
2 tbsp chopped fresh mint
2 tbsp olive oil
2 tbsp lemon juice
1 tsp honey
½ tsp kosher salt
¼ tsp ground cumin
¼ tsp crushed red pepper flakes
¼ cup crumbled Feta cheese

Direction

1)To blanch the peppers, bring a large pot of salted water to a boil. Add peppers and cook for 3 minutes. Drain well. Place peppers upright in a 9-inch baking dish. Preheat oven to 350ºF.

2)In a large bowl, combine couscous, peas, ½ cup Feta cheese, sun-dried tomatoes, parsley, mint, olive oil, lemon juice, honey, salt, cumin and red pepper flakes. Mix well and divide filling among peppers. Top with ¼ cup crumbled Feta cheese and bake for 20 minutes to heat through.

Serves 4