Healthy spring recipes
Spring is in the air! The addition of fresh vegetables brings bold flavors and vibrant colors to any dish. With more farm fresh produce available, why not head to your farmers market and add more variety to your daily food routine. Go seasonal and try a few of these delicious and healthy spring recipes.
Skip the lines at the grocery store and head to your closest farmers market to get the freshest produce. These recipes feature an abundance of fresh vegetables that are wholesome and healthy, perfect for this spring.
Simple pureed tomato soup with a poached egg
Makes 4-6 servings
- 3 tablespoons olive oil
- 1 large onion, sliced thin
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon chili flakes, or to taste
- 6 cups fresh tomatoes, chopped
- 4-6 eggs
- Creme fraiche
- Salt and pepper, to taste
- Heat a large pot over medium and add olive oil. Mix together onions and a generous pinch of salt, cook for about 10 minutes, stirring occasionally.
- Stir in the curry powder, cumin and chili flakes, and cook until fragrant, about 30 seconds. Stir in tomatoes and six cups of water. Simmer for 12-15 minutes, then puree with a blender or hand blender until smooth. Add salt and pepper to taste.
- While soup cooks, in a wide shallow pan, bring three inches of water to a gentle simmer. One by one, crack each egg into a small bowl or ramekin. Carefully slip eggs into water, one or two at a time. Gently nudge with a spoon the egg whites closer to their yolks creating a round shape. Cover and cook for three to five minutes. Lift eggs from water with a slotted spoon. Drain and set aside.
- Top soup with a dollop of creme fraiche and a poached egg into each serving bowl.
Shaved fennel salad with toasted almonds
Makes 4 servings
- 3-4 cups thinly sliced fennel bulb
- 1 red onion, sliced
- Juice of one lemon
- 1 tablespoon olive oil
- 1/4 cup chopped parsley
- 1/4 cup toasted almonds, or to taste
- Salt and pepper, or to taste
- Combine ingredients together in a bowl and toss well to combine. Sprinkle with more toasted almonds if desired.
Spring panzanella with garlic croutons
Makes 8 servings
- 1 loaf bread cut into 1-inch cubes
- 3-4 garlic cloves, chopped
- 1 shallot or small onion, chopped
- 3 teaspoons fresh thyme
- 1/4 cup olive oil
- 2 cups fresh peas
- 2 cups fresh asparagus, cut into pieces
- 2 cups spinach leaves
- 1/4 cup sundried tomatoes, chopped
- Salt and pepper, to taste
- Heat oven to 350 degrees F. Toss together the bread, garlic, shallot, thyme, olive oil, salt and pepper. Pour bread mixture onto a baking sheet and toast for about 15 minutes, until crunchy.
- In a pan, add olive oil, asparagus and a generous pinch of salt. Stir and then add peas and stir in the spinach. Cover and cook just a few seconds.
- In a large bowl, add toasted bread, and then the vegetables and sundried tomatoes. Toss until well-combined.