Springtime is a wonderful season, especially when it regards to cooking. It is indeed a true feast! Spring tells us that life is always renewing, that every day is a fresh beginning, and those lovely things may yet arise from the depths of our existence.
You’ll discover some ideas here, whether you’re seeking comforting soup dishes to fill the season gap or perhaps more bright and colorful spring salads or dinner recipes.
Spring food like spinach, broccoli, peas, and asparagus are packed into these recipes for a balanced, nutritious lunch that everybody at the dining will enjoy.
Serving Size: 2
- 2 bunch asparagus (about 200g)
- 1.5 liters of vegetable stock
- 2 tbsp olive oil
- 50g butter
- 1 big onion, finely chopped
- 350g risotto rice
- 200ml white wine or vermouth (optional)
- 50g parmesan or vegetarian alternative, finely grated
STEP1. Snap the asparagus stalks’ woody ends off and place them in a pot with the stock. Reduce to low heat and gradually simmer. Meanwhile, remove the asparagus tips and add them to the broth for 1 minute. Set aside after scooping out with a rubber spatula. Slice the remaining stalks into rounds using a sharp knife.
STEP2. In a heavy, large pan, preheat the oil and half of the butter. Cook for 5 minutes, stirring often until the onions are tender. Cook for another 2 minutes after adding the chopped asparagus stems. Add the rice and stir constantly for a few minutes, until it becomes semi-transparent and hisses.
STEP3. Stir in the wine, it will nearly instantly evaporate. Lower the heat to a low flame. Add the stock a ladleful at a time, mixing well after each addition, until the liquid has been absorbed, about 15 minutes.
STEP4. Try the rice, it should be slightly chewy and just done. Cook for another 1 or 2 minutes after adding the asparagus tips and any remaining broth dregs. Remove from the fire and sprinkle with the remaining butter and parmesan cheese. Season generously, cover, and set aside for a few minutes to allow flavors to meld.
STEP5. Stir the risotto well to blend the butter and cheese, then serve immediately with the extra parmesan strewn on top.
Spring vegetable pot pie
Serving Size: 3
- 1 tbsp unsalted butter
- 1 tbsp extra-virgin olive oil
- 4oz. package sliced cremini mushrooms
- 2 medium carrots
- 1 medium leek, white and light green parts only
- 1 tsp kosher salt
- ¼ cup all-purpose flour
- 11/2 cups vegetable stock
- 11/2 tbsp heavy whipping cream
- 1 tbsp crème fraîche
- 1 tbsp whole-grain mustard
- 1 tsp fresh thyme leaves
- 1/2 frozen puff pastry sheet thawed
- 1 small egg
- 3 ounces fresh English peas
- pinch of flaky sea salt
STEP1. Preheat the oven to 425°F and place the rack in the bottom third. In a 10-inch cast-iron pan, melt butter and oil over medium-high heat until frothy. In a single layer, place the mushrooms. Cook until golden brown and crispy on the bottoms for about 5 minutes. Toss the mushrooms in the pan and simmer until the liquid has evaporated for about 4 minutes. Add kosher salt, carrots, and leeks Cook, stirring occasionally, for 6 to 8 minutes, or until carrots are softening and leeks are cooked. Flour the surface evenly. Cook, stirring regularly, for 1 minute, or until veggies are completely covered and flour smells nutty and becomes golden brown. Bring the stock to a boil over high heat. Reduce to medium-high heat. Cook, stirring regularly, for 1 minute, or until veggies are completely covered and flour smells nutty and becomes golden brown. Bring the stock to a boil over high heat. Reduce to medium-high heat. Cook, stirring periodically, for 3 minutes, or until the liquid begins to thicken. Remove from heat and whisk in the whipped cream, crème fraîche, mustard, thyme, and kosher salt. Allow 5 minutes for the mixture to cool somewhat.
STEP2. Meanwhile, spread out the pastry sheet into a 12-inch square on a lightly floured work surface. 3 strips, cut equally Cut each strip into 3 triangles equally. In a small bowl, whisk together the egg and 1 tablespoon of water.
STEP3. Peas should be stirred into the steaming vegetable mixture in the pan. Place pastry triangles in a concentric circle arrangement over the mixture, leaving a 12-inch overhang around the skillet sides and slightly overlapping triangles, some vegetable mixture will still be exposed around the edges. Brush the egg mixture over the puff pastry and season with flaky sea salt.
STEP4. On the oven rack, set a baking sheet coated with aluminum foil and a pan. Bake for about 30 minutes, or until the dough is golden brown and the filling is bubbling around the edges. Allow 10 minutes after removing from the oven. 1 teaspoon thyme, to finish.
Chicken Piccata Pockets
Serving Size: 2
- 4ounces cream cheese softened
- 1 tbsp lemon juice
- Pinch of salt and pepper
- 1 tbsp capers
- 1 small shallot
- 1/2 sheet frozen puff pastry
- 2 chicken tenderloins, cubed
- 1 small egg
- ½ tbsp of water
- 2 thin lemon slices
- 1 tbsp chopped fresh parsley
STEP1. Preheat the oven to 425 degrees. On medium speed, beat cream cheese, lemon juice, salt, and pepper until completely mixed. Capers and shallot are folded in last.
STEP2. Roll out puff pastry into a 12-inch round. square. Cut each square into four smaller squares. To within, 1/4 inch of the edge of the squares, spread cream cheese mixture. of the edges; finish with the chicken.
STEP3. Form a triangle by folding one corner of each pastry piece over the chicken. To make a tighter seal, pinch the triangle corners together and flatten them with a fork. Brush the pastry pocket, including the borders, with a mixture of egg and water. Discard any remaining egg mixture. To vent, poke every pocket twice using a fork.
STEP4. Bake for 18-25 minutes on a parchment-lined baking sheet till golden brown. Remove from oven and set aside for 5 minutes. Lemon slices and parsley garnish the pockets.
Turkey Asparagus Stir fry
Serving Size: 3
- ½ lb. turkey breast
- ½ lb. asparagus
- 1 carrot
- 2 scallions
- 2 ounces of fresh mushrooms
- 1 clove of garlic
- 1⁄4 tsp ground ginger
- ¼ cup of water
- 1 tbsp soy sauce
- 2 tsp cornstarch
- 4 ounces of water chestnuts
- salt and pepper
STEP 1. Spray a wok or a big skillet lightly with cooking spray. Fry turkey for 5 minutes over medium-high heat, just until no longer pink.
STEP2. Remove the turkey and add the asparagus, carrots, mushrooms, onions, garlic, and ginger to the pan. Cook for 5 minutes, or just until veggies are crisp-tender.
STEP3. Combine the water, cornstarch, and soy sauce in a basin, then pour into the skillet. Return the turkey to the skillet to heat through after adding the water chestnuts and thickening the sauce.
STEP4. Taste for flavor and season to taste with salt and/or pepper. Over steaming rice, serve.
Pork Saltimbocca and Peas
Serving Size: 2
- 2 boneless center-cut pork chops
- 1 1/1 tbsp extra-virgin olive oil
- 1/4 cup all-purpose flour
- 1 small shallot
- 4 fresh sage leaves
- 1/4 cup dry white wine
- 2/3 cup low-sodium chicken broth
- 3 thin slices prosciutto
- grated fontina cheese
- grated parmesan cheese
- 1 ounce frozen peas
- Kosher salt
STEP1. Preheat the oven to broil. Salt and pepper the meat. In a large ovenproof skillet, heat olive oil over medium-high heat. Dredge the pork in the flour in stages and add to the skillet; set aside the flour. Cook for 1 minute per side until browned. Place on a platter to cool.
STEP2. Reduce the heat to medium and add the shallot to the skillet, stirring constantly until tender, about 3 minutes. Raise the temperature to medium-high. Put the remaining flour and the sage cook for 30 seconds, or until sizzling. Bring to a boil with the wine. Cook for 2 minutes to reduce by half. Return to a boil and simmer for 2 minutes, or until thickened. Return to a low simmer with the pork. Each chop should be topped with a piece of prosciutto, followed by the cheeses. 1 to 2 minutes under the broiler, until bubbling.
STEP3. In a small saucepan over medium heat, heat the remaining 1 tablespoon of olive oil. Cook for 1 to 2 minutes, until the prosciutto, is crisp. Add a pinch of salt, the peas, and the remaining broth then cook, covered, for 5 minutes, or until the peas are soft. Remove the top and raise the heat to medium-high. Cook for 1 minute, or until the liquid has been reduced. Serve alongside the meat.
Fava Bean and Asparagus Salad
Serving Size: 2
- 1 pound fava beans
- 1/2 pound trimmed asparagus
- 1 tbsp chopped fresh mint
- 1 tbsp minced chives
- 1 tsp lemon zest
- 1/2 tbsp fresh lemon juice
- 1 tbsp red or white wine vinegar or sherry vinegar
- Salt to taste
- 1/2 small garlic clove
- 3 tsp extra virgin olive oil
- 1 tbsp low-fat plain yogurt
- 1/2 ounce Parmesan
- 1 ounce can chickpeas
STEP1. Place the fava beans on a plate after blanching and skinning them. Blanch the asparagus in the blanching water, or you can steam the asparagus if you want. If you are going to blanch it, bring the water to a boil in the saucepan, season generously with salt, and then put the asparagus spears. Blanch for 1 to 3 minutes, depending on the thickness of the asparagus stalks; fat spears (preferred) require up to 4 minutes, while thin spears need just 1 minute. If you prefer, you may steam the asparagus for the same length of time over 1 inch of boiling water. Drain and dry the asparagus in a dish of cold water after it has been briefly cooked. Cut the strands into 1-inch lengths. Combine the fava beans in a mixing dish. Add the herbs and, if using, the chickpeas.
STEP2. In a bowl, mix the lemon zest and juice, the vinegar, garlic, and salt to taste. Combine the oil and yogurt in a mixing bowl. Toss with the asparagus and fava beans. Toss in the shaved Parmesan and serve, or marinate for 30 minutes before serving.
Lemony Tortellini Spinach Soup
Serving Size: 3
- 1 tbsp olive oil
- 1 small onion
- 1 medium stalk of celery
- 1 medium carrot
- 1 clove garlic
- pinch of kosher salt
- pinch of freshly ground black pepper
- 1 medium lemon
- 2 1/2 cups low-sodium vegetable or chicken broth
- 1/2 package frozen cheese tortellini
- 1/2 bag baby spinach
STEP1. In a Dutch oven, heat the oil over medium heat until it shimmers. Combine the celery, garlic, carrot, onion, salt, and pepper in a mixing bowl. Cook, stirring occasionally, for approximately 5 minutes, or until soft.
STEP2. Then, finely grate 1 lemon’s zest and set it aside. Set aside the juice from both lemons after you have 1/4 cup.
STEP3. Simmer for 1 minute after adding the lemon zest to the soup. Bring the broth and tortellini to a boil together. Reduce the heat to keep a low simmer and cook the tortellini for 5 minutes. Make it less than 5min. if using fresh tortellini, test at 3 minutes. Cook, stirring constantly until the spinach has softened.