With spring officially here, I have gathered some fun recipes that are not only easy to make, but are healthier. Bring on the spring tastes and flavours, let your palette enjoy and get the cooking utensils out. Whether you are a vegetarian or love the meaty dishes, I present some of the best ideas for spring. All content was found on CookingLight.com.
25 Best Spring Recipes
Green Pea and Parsley Hummus
Make good use of frozen green peas to create this creamy spread infused with parsley, olive oil, garlic, and lemon juice.
Chicken-and-Vegetable Hand Pies
Enjoy portable potpie with extra veggies and hearty whole grains. Both family- and freezer-friendly, these hand pies deliver a hearty meal to go.
Grilled Pineapple Lemonade
This twist on classic lemonade is the divine union of fruity and smoky flavors. Naturally sweet pineapple goes into the drink, allowing us to use less added sugar. We use an indoor grill pan, but if your outdoor grill is already fired up, use it to lend extra smoky depth. Add a boozy spin with a dash of rum or tequila.
Spinach Pesto Pasta with Shrimp
Pesto tends to go army green if made ahead. We blanch the spinach and basil to preserve color without diluting flavor. Fresh tomato adds moisture and a mild acidity to the sauce.
Turmeric-Pickled Deviled Eggs
Deviled eggs get way more interesting when the eggs are pickled in a tangy turmeric-spiked brine that also dyes them a lovely color. The longer the eggs marinate in the brine, the firmer they become and the more vibrant the color gets. For a tangier flavor, use some of the brine instead of water to loosen the filling.
Chimichurri Chicken Thighs with Potatoes
An herb-packed chimichurri sacue makes this meat-and-potatoes main vibrant and exciting. Double the mixture and spoon it over grilled steak or fish on another night. For less heat in both the chimichurri and the potatoes, remove the seeds from the Fresno chile.
Strawberry-Lime Rickey
We give the gin rickey—a classic warm-weather cocktail—a seasonal twist with an infusion of ripe strawberries. Full fruit flavor balanced by bracing gin and spritzy soda water is a tasty way to ring in spring.
Broccoli, Cheddar, and Brown Rice Cakes
These quick, crispy vegetarian cakes are inspired by cheesy broccoli-and-rice casserole, right down to the layer of melted cheddar cheese on top. Make the cakes ahead and refrigerate or freeze for a last-minute meal. You could also increase the number of servings and serve the cakes as a side with a simple tomato soup. Grainy mustard packs a welcome punch and adds great texture to the cakes. It’s also fantastic in creamy sandwich spreads, rémoulade sauce, and glazes with a sweet base (such as maple syrup or honey) for contrast and balance.
Pork Stir-Fry with Snow Peas
A great stir-fry uses only 2 or 3 vegetables in the base, insuring all elements shine through as well as leaving enough room in the pan for a good sear.
Mediterranean Chicken and Bulgur Skillet
You’ll be delighted by the incredible results from this one-pot wonder: tender, fluffy bulgur; creamy feta; and moist chicken. You don’t even need a sauce since there’s so much flavor in the pan. It’s a complete meal, though you could serve with a side salad if you’d like.
All the Green Things Salad
This salad is full of lovely textures ranging from crunchy to creamy. You can make the zippy lemon dressing and blanch, drain, and chill the peas and asparagus up to 2 says ahead, but combine all the elements shortly before serving to preserve the color of the avocado and the crunch of the greens.
Pasta with Pea Puree
We swap traditional red sauce for this light spring pasta, which delivers fresh flavor thanks to green peas, Parmesan, and fresh mint.
Grilled Lemon Chicken Salad
Simple and bright, this is the kind of main that puts us in the mood for spring. If you’ve never thrown fresh lemons on the grill, try it: The slight edge of char intensifies their tartness, and they look gorgeous. The marinade is more of a wet rub since the chicken goes straight to the grill, though you could refrigerate up to a day ahead. This salad is endlessly adaptable for spring and summer vegetables: Try shaved carrot and summer squash ribbons, haricots verts, or even just a shower of fresh herbs.
Spring Soba Salad
The beauty of seasonal produce comes to life in this bright spring salad. A simple trip to your farmers market should cover all the basics, but feel free to add or remove any ingredients you prefer. Radishes are a great use-it-all veggie, making them a highly economical buy. Instead of chopping off the greens and trashing them, rinse them clean and toss them in salads and stir-fries. They lend a peppery taste that adds savory depth to an array of spring dishes.
Vegetable Soup au Pistou
A traditional French pistou is a nut-free pesto, but the spinach pesto (or any refrigerated brand) is delicious here. Don’t rinse the canned beans after draining; any remaining starches will help bring the soup together.
Pesto Chicken with Blistered Tomatoes
Here, pesto acts as a binder, helping the crispy panko topping stick to the chicken. Serve with green beans tossed with lemon rind. Garnish with any extra basil you have on hand.
Wheat Berry “Ribollita”
Traditional ribollita is a Tuscan specialty made of leftover minestrone warmed up with chunks of bread tossed into it. In this version, wheat berries stand in for bread, bulking up the soup with nutty flavor and pleasant texture. The Parmesan cheese rind that simmers in the broth enriches the whole pot with umami depth. It’s a great technique that’ll convince you to always save your Parmesan rinds, stashing them in the freezer for uses like this. If you don’t have any, check the cheese counter at your local gourmet grocer; you’ll often find rinds for sale there.
Herbed Ricotta, Asparagus, and Phyllo Tart
If working with phyllo dough fills you with fear, don’t worry—this recipe is beginner-friendly. There’s no crimping or folding the dough; you just lay flat sheets of dough on top of each other for a rustic, unfinished edge.
Radish and Parmesan Salad
Tender lettuce allows flavor-forward radish and Parmesan to shine.
Dijon-Herb Crusted Salmon with Creamy Dill Sauce
This elegant meal comes together in just 30 minutes, which gives you plenty of time to eat, clean, and settle in for catching up with the family. Salmon is a rich, dense fish, so it takes longer to cook through than white flaked fish like trout or tilapia. Rather than bread the fillets first, add the panko topping to the salmon when it’s almost done and broil just until toasted so that the crust doesn’t burn before the fish is done. Panko has an incredibly light, crisp texture that’s ideal for breading. You could also use regular coarse-ground breadcrumbs or finely-chopped nuts. Dill adds a fresh, vibrant note to the yogurt mixture. Serve with our Warm Buttered Radish and Edamame Salad for a quick side.
Sweet-and-Sour Chicken Bowl
If ketchup goes with every chicken dinner in your family, try these saucy, sweet, and tangy chicken thighs instead. The meat becomes incredibly tender in the slow cooker so you can easily slip out the bones and cut the chicken into bite-size pieces for kids. Bone-in chicken thighs are pan-seared before being basted with sticky-sweet sauce and slow cooked to fork-tender perfection. Sear the chicken thighs in batches to avoid over-crowding the pan and hindering browning. Though we swoon over the superiorly moist meat, the real magic lies within the sauce, which masters the balance of savory and sweet. For a burst of freshness, we add a simple cabbage slaw that rounds out the meal with a satisfying crunch. For an extra dose of veggies, pair it with sugar snap or snow peas. Our recipe requires little legwork and saves 300 calories and 250mg of sodium over the classic.
Spinach, Hummus, and Bell Pepper Wraps
Make this super-simple wrap the night before, wrap in parchment paper or plastic wrap, and store in the fridge—just grab it in the morning on your way out the door. Use Flatout Light whole-grain flatbreads to keep calories in check; you can find them at most supermarkets, usually in the bakery section.
Arugula, Egg, and Charred Asparagus Salad
Just a hint of char on the asparagus adds fantastic complexity to this simple 5-ingredient spring salad. Look for medium stalks rather than pencil-thin ones—those would char and dry out too quickly. A soft-boiled egg adds protein and richness; let the slightly runny yolks mingle with the rest of the salad before enjoying. Whole-milk Greek yogurt has a lusciousness and milder tang than lower-fat yogurt. It’s the perfect binder for the lemony dressing. Serve with a slice of multigrain bread spread with goat cheese and a dash of cracked black pepper.
Orzo and Herb Pilaf
If you’d like to sub whole-grain, unpearled farro for the orzo, reverse the cooking method: Simmer the farro until done, drain, then sauté for a couple minutes in the onion mixture before serving.
ARE YOU ALWAYS LOOKING FOR QUICK, SIMPLE AND EASY LUNCH OR DINNER IDEAS? ARE YOU WANTING TO CHANGE YOUR DIET TO SOMETHING MORE ATTAINABLE AND HEALTHIER? DO YOU LIVE A VEGETARIAN LIFESTYLE? OR ARE YOU WANTING TO LEARN FROM TOP CHEF’S AND HOW TO PUT TOGETHER A CREATIVE MEAL OUT OF FRUITS OR VEGETABLES? IF YOU ANSWERED “YES” TO ANY OF THESE, YOU MAY WANT TO CHECK OUT HALF YOUR PLATE CHEF’S DINNER THIS FRIDAY NIGHT!
“The Half Your Plate Chefs Dinner was created to bring produce to the next level. A culinary opportunity to show people how to get creative with their meals using fruits and vegetables. Thanks to a collective of local, internationally renowned chefs, we are delighted to bring this event back for it’s second year. We have added even more to the line up this year, including additional chefs, courses, and guest appearances!
“After our hor d’oeuvres reception, sit down for a five course plated experience. You may decide to see JUST how creative our chefs can get, by choosing the vegetarian option. Live entertainment, culinary demonstrations, and pairings with local distilleries. Each guest will take home a Culinary Chef’s Bag worth your ticket price ($80) filled with great items to try in the kitchen.”
Proceeds to Alberta Children’s Hospital Foundation and Community Kitchen of Calgary.
Come meet the chef’s: Liana Robberecht, Michael Allemeier, Andrew Keen, Michele Aurigemma, Melanie Hennessey, Justin Leboe, James Neilson, Anne Sellmer & Rogelio Herrera and enjoy your Friday evening creating and tasting beautiful vegetarian fruit and vegetable dishes. Tickets are $80.00 and can be order through the Calgary Produce Marketing Association website.
EVENT DETAILS
Friday, March 9, 2018
Winsport – Markin MacPhail Centre
88 Canada Olympic Road Southwest
Cocktail Reception: 6:00pm – 7:00pm
Dinner: 7:00pm
Entertainment to follow
Start March off right with some good family fun, entertainment and some east-coast tradition at the annual Calgary Maple Festival des Sucres. This two-day weekend event hosts multiple of dance and folk music from French-Canadian, Metis and First Nations folk music, dance and tasty foods from local businesses.
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As reported on the Visit Calgary website, “The Maple Festival is a unique experience that has become a must see event of March in Calgary. In a genuine and charming atmosphere, come celebrate an Eastern Canada tradition at the historical village of Heritage Park. Discover French-Canadian, Metis and First Nations folk music and dance, participate in circus and crafts workshops, find delectable local products at the new Sugar Market, have family fun with outdoor activities, ride in a horse-drawn hay wagon, enjoy a traditional maple shack meal and don’t forget to taste a delicious maple taffy on snow.”
NO PLANS FOR THE WEEKEND? TAKE IN THE EVENT FOR SOME GOOD FUN. FOR MORE INFORMATION AND TO PURCHASE YOUR TICKETS, PLEASE CHECK OUT THE CALGARY MAPLE FESTIVAL WEBSITE, HERE.
Does this event not fit into your weekend schedule but are still looking for things to do? Check out WHCA website to see the centre’s events, activities and ice time availability.
In such a busy metropolitan, residents of Calgary spend significant time travelling to and from work so they can live life. Life, for most, doesn’t stop after work ends, as family becomes the focus. Getting the kids ready for after-school and evening activities is sometimes rushed, especially when prepping meals and being sure that their homework is finished. It can often feel that days are so rushed that there is no time for any play. However, here are some ideas for some easy, quick and healthy meals to fill the families’ tummies.
Broccoli & Feta Omelet – Breakfast for supper has always been my favourite of thing to do, so I thought this would be a perfect meal that provides a good healthy serving of fiber and protein. Are the kids picky about greens? Add more cheeses to hide the green. Get the full recipe here.
Pan-Fried Cabbage with Bacon & Shallot – Because cabbage gives one some of the best value for the dollar (and it’s packed with nutrients), why not make a healthy, quick and tasty skillet. Once can’t go wrong with creating one. I often will throw left overs in with fresh veggies and eggs, and stir something up. This option rarely fails because the high content of protein’s that will help one feel full. But try starting out with this recipe. Quick, easy and healthy… what more can one ask?
http://www.eatingwell.com/recipe/262158/pan-fried-cabbage-with-bacon-shallot/
Smoked Tofu & Vegetable Sushi Roll – Let’s change the traditional sushi/ California Roll and make it 100 per cent you. Does your family eat vegetarian and stays away from refined grains? Skip the rice on this quick and easy recipe. Instead of rice, why not finely chop your favourite veggies and flavors. Can’t find smoked tofu? Why not try another Asian inspired baked tofu flavor. This might not be a full dinner meal, but it’s perfect for lunch or snacking throughout the day. Want the full recipe? Check it out on the EatingWell website.
Thai Turkey/ Chicken Lettuce Cups – A fun and simple meal (especially for the kids), create your own type of lettuce wraps. Using leftover or fresh roast chicken or turkey, fry up some veggies, nuts, and use a sweet glaze or marinade to pop the flavor. Let the kids build their own cups. Top with cheese, dried chow mien noodles, or whatever makes your taste buds tingle. Want to follow a recipe? Check it out here.
Steak Salad with Salsa Verde Vinaigrette – “Italian salsa verde is an all-purpose, no cook sauce of your dreams.” And this would be the sauce that saves the meal. However, you don’t have to JUST work with that sauce. Sauté thinly sliced steak with salt and pepper in a skillet or slice leftover steak from the night before. Use a nice vinaigrette to help explode the flavors from the steak, veggies of choice and topping. This quick and healthy salad explodes with flavor and the best part, each individual can personalize theirs with their types of veggies or dressing. Don’t like to experiment with flavors? Get the full, standard recipe off of CookingLight.
The great things about the above recipes are that they are simple and quick to make. They are all healthy, too. Why not give one or two a try this week. Share your results and how you made the recipe your own. Eat up and enjoy