Seasonal eating is no longer practiced as we live in a globalized world where we can get a variety of food all year long. However, I find it beneficial to know what fruits and vegetables are in season. They tend to be more affordable, and fresh. Spring is all about fresh, vibrant flavors, and what better way to celebrate the season than with delicious, easy-to-make meals? These five recipes highlight seasonal produce and simple cooking, making them perfect for weeknight dinners or weekend gatherings.
Disclaimer: I am sharing some of my favorite recipes that I make weekly. Those recipes are inspired by others with twists of my own.
Roasted Garlic Kale Salad
Kale is one of those spring vegetables, that I love grabbing from the salad shelf. Though I must confess, I can only have it in my smoothies or roasted. I can’t eat raw kale, too harsh for my taste. Roasted kale is one of those meals I make when I need a quick meal.
Ingredients:
- Chopped Kale
- Garlic Powder or cloves
- 1 tbsp of olive oil
- 1 tbsp of lemon juice
- Salt & Pepper
- 1/2 cup Great Nothern Beans
- Protein: Grilled Chicken, Baked Salmon, or tofu
- (Optional) Greek Yogurt
Preparation:
- Preheat the oven to 375°F
- In a bowl, mix the kale with olive oil, salt and pepper
- Spread the kale on a baking sheet
- Roast for 10-15 minutes (Be careful – they burn quickly)
- Plate and top with beans, protein, lemon juice
- For a bit of creaminess, I like to add 1-2 tbsp of Greek Yogurt
Moroccan Beets Salad
I am the biggest fan of Beets! I want to start a petition to get more people to eat them. Their earthly, slightly sweet flavor is perfect as a side dish. I recently went to Morocco and fell in love with their beet salad and I have to share it.
- 3 medium beets, roasted, and diced
- 1/4 cup fresh parsley or cilantro, chopped
- 1/4 cup red onion, finely diced
- 1 tbsp of olive oil
- 1 tsp of lemon juice or orange juice
- 1/2 tsp of cumin
- Salt and pepper
Preparation:
- Roast beets at 450°F for about 45 minutes, until tender (but not mushy)
- Mix olive oil, lemon juice or orange juice, and cumin in a small bowl
- Peel and diced
- Mix everything: Beets and sauce
- Season with salt and pepper
- Garnish with fresh herbs
Roasted Chicken Spring Veggies
This is the year of protein, where everyone is obsessed about hitting their protein goals every day. I am totally on board, but also let’s not forget about fiber. Here is a simple yet flavorful sheet-pan meal that makes dinner a breeze.
Ingredients:
- chicken breasts or thighs with skin and bones (thighs preferred)
- bunch asparagus, trimmed
- green peas
- cup broccoli florets
- carrot, sliced
- zucchini, sliced
- 1 cup feta cheese or goat cheese, crumbled
- tbsp olive oil
- 1 tsp fresh or dried thyme
- 1 tsp fresh or dried rosemary
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions:
- Preheat oven to 450°F.
- Season the chicken with salt, pepper, paprika, garlic powder, and other seasonings of your liking
- Heat a pan over medium-high heat and brown the chicken on each side for about 3 minutes until golden.
- Arrange the chicken on a sheet pan and roast in the oven for about 45 minutes.
- Blanch the asparagus, peas, broccoli, carrots, and zucchini by boiling them briefly and then transferring them to ice water to retain their vibrant color and texture.
- Serve the roasted chicken with the blanched vegetables and crumbled feta or goat cheese on top.
Spring Garden Rice
One of my favorite meals growing up is my mother called Riz Jardinier, which translates to Garden Rice. Here is my version of this recipe, which is very similar to Fried rice.
Ingredients:
- 1 cup rice
- 1/2 cup green peas
- 1/2 cup diced carrots
- 1/4 cup roasted beets (optional)
- 1/4 cup chopped scallions
- 1 tbsp olive oil
- 1 1/2 cups water or broth (for extra flavor)
- 1 tsp tomato paste (for color)
- Salt and pepper to taste
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1 clove garlic, minced
Instructions:
- Heat 1 tbsp olive oil in a pan over medium heat.
- Add minced garlic and sauté until fragrant.
- Stir in the tomato paste, ensuring it doesn’t burn.
- Pour in water or broth and add seasonings (paprika, garlic powder, salt, and pepper).
- Bring the mixture to a boil while rinsing the rice.
- Add the rice, reduce heat, and let it cook until the water is nearly absorbed.
- Cover and let the rice steam for 10 minutes.
- In a separate pan, heat a bit of olive oil over medium heat and sauté the carrots for 3-4 minutes until slightly tender.
- Stir in the peas, scallions, and beets (if using), and cook for another 2 minutes.
- Fluff the cooked rice and mix in the sautéed vegetables.
- Adjust seasoning if needed and serve warm.
Chicken Citrus Veggie Soup
- If you peek inside my fridge, you’ll always find jars of soup, and my pantry is never without broth. I love soup! It’s effortless to make, and having a jar on hand means I can easily grab one for work or enjoy a light meal after a long day when I don’t feel like cooking. While winter calls for rich, hearty soups with potatoes, spring is the perfect time to embrace lighter, fresher flavors like citrus.
Ingredients:
- 2 chicken breasts
- 4 cups chicken broth or water
- ½ onion, chopped
- 1 carrot, diced
- 1 celery stalk, chopped
- ½ zucchini, chopped
- Fresh Orange juice – 1
- 1 tsp grated ginger
- 2 garlic cloves, minced (or 1 tsp garlic powder)
- Fresh herbs: thyme, parsley salt, and pepper to taste
- 1 tbsp olive oil
Preparation:
- Season the Chicken: Sprinkle the chicken breasts with salt, paprika, and dried herbs.
- Sear the Chicken: In a large pot over medium heat, add olive oil. Sear the chicken for about 3 minutes per side until golden brown. Remove and set aside.
- In the same pot, add the chopped onions and garlic. Sauté until softened and fragrant.
- Cook the Vegetables: Stir in the celery, carrots, and zucchini. Cook for 2-3 minutes.
- S Pour in the broth, then add the seasonings and grated ginger. Cover and let simmer for 10 minutes.
- Finish with Citrus: Add the orange juice, return the chicken to the pot, and let cook for a few more minutes.
- Garnish with fresh parsley and enjoy!
I like to add Greek yogurt, or goat cheese to my soup for more flavor or a make it more rich.