Spring Recipes
peas · dill · basil · parsley · apricots · strawberries rhubarb · asparagus · lettuce · swiss chard · spring onion · radish potato · snap pea · mint · golden beet
Snap Pea Salad with Radish + Fresh Mint
Snap peas are a sweet, crunchy and delicious addition to any salad. They are part of the legume family and have and edible pod which best eaten raw or slightly cooked. Not only are snap peas a great source of vitamins C and K, they also have a low glycemic index, and each cup of sliced snap peas provides 2 milligrams of iron and 2 grams of protein! Snap peas contain both soluble and insoluble fiber, which promotes regularity by adding bulk to the stool and moving food through the digestive tract. Try this salad with extra snap peas, more mint or any added vegetables you might like. Store any leftover dressing in the refrigerator for up to one week.
2 cups thinly sliced snap peas
1 cup shredded red cabbage, green cabbage, or carrots or a combination of all
1 cup of matchstick cut radishes
2-3 cups chopped salad mix or lettuce of choice
10 fresh mint leaves sliced thin
¼ cup cup olive oil plus two tablespoons
¼ cup apple cider vinegar (or lemon juice)
1 tablespoon lemon juice 2 cloves garlic ,minced
1-2 tablespoons honey
1 teaspoon sea salt
Instructions
1. Add sliced snap peas, shredded cabbage/carrots, radishes, lettuce and sliced mint to a medium sized bowl and toss well to combine.
2. Whisk together oil, vinegar, lemon, garlic, honey, and salt.
3. Pour desired amount of dressing over salad and toss well.
4. Garnish with extra mint if desired.
Prep/Cook time: 20 minutes.
Serves 4
Beet Carpaccio
1 bunch of small beets or 3 medium sized beets with greens
½ cup walnuts, toasted
2 tablespoons olive oil
2 tablespoons lemon juice1 teaspoon honey
Large pinch of sea salt
Dash of pepper
¼ cup crumbled goat cheese
¼ cup chopped Italian parsley
Instructions
1. Wash and dry the beets then slice thin. A mandolin slicer works well here if you have one.
2. Chop the beet greens and arrange them on a medium sized plate then arrange the sliced beets on top covering the whole plate.
3. Heat a small skillet over medium-high heat and add walnuts. Toast, stirring continuously until fragrant and light brown. Remove from heat and set aside to cool.
4. Add olive oil, lemon, honey, sea salt and pepper to a small bowl and whisk well.
5. Chop walnuts and sprinkle on top of sliced beets along with crumbled goat cheese and chopped Italian parsley.
6. Drizzle dressing over everything and sprinkle with a bit of salt and pepper.
Serves 2-3
Potato + Asparagus Salad with Dijon Vinaigrette
7-9 baby potatoes
2 tablespoons olive oil
3 cups asparagus spears cut into 1 inch pieces (about 7 large spears or more smaller)
2 cups red radishes, sliced into half moons
4 hardboiled eggs, peeled and sliced into thin rounds
Chopped fresh parsley or dill (optional)
Dressing
2 teaspoons Dijon mustard
2 tablespoons sherry vinegar
¼ cup olive oil1 teaspoon minced shallots
¼ teaspoon sea salt
Dash of pepper
Instructions
1. Preheat oven to 425°F and line a large baking sheet with parchment paper.
2. Cut potatoes into 1-inch chunks scatter around the baking sheet, making sure to leave space between them. Drizzle with 2 tablespoons olive oil, sprinkle with salt and roast in oven for 20-30 minutes or until they start to crisp up. Remove from oven when done.
3. While potatoes are roasting, lightly steam asparagus using your preferred method (microwave, stovetop). Quickly run asparagus pieces under cold water after steaming until cooled.
4. Whisk dressing ingredients together in a small bowl.
5. Arrange asparagus, radishes and potatoes in a bowl and drizzle dressing on top. Serve topped with fresh herbs if desired.
Prep time: 10 minutes Cook time: 25 minutes
Serves 4