So like my winter clothes, I get pretty sick of heavy winter food and cooking about now. I don’t prepare meat and eat pretty healthy and need some ideas–what are your favorite spring foods? I’m way stuck. (Just made a light vegetable soup–that was good!)
Last night we made a tossed salad with baked “fried” chicken strips on top and homemade ranch dressing. Hey, it ain’t gourmet, but it was quite a lovely change. And I’ve gotten my dressing down to only 1/4 mayo (1 part mayo, 3 parts plain greek yogurt, 1 “packet” of my homemade ranch mix powder and skim milk to thin to taste - my son likes it thick, I prefer it thin) so it’s not quite the calorie bomb it once was.
Quiche is nice, and very versatile. A nice spring asparagus and swiss is a classic.
Oh, there’s a wonderful and weird soup I make in the spring with tomato soup and grated carrots. I’m sure I’ve posted the recipe before, let me look… Ah, here it is! It looks strange. It tastes wonderful, and when made with TVP or ground turkey, is quite springy. (ETA: lol, I see I recommended it before because it was “perfect for autumn.” Ah, well! Yes, I guess it’s good for any season!)
I think I’m going to try this recipe this weekend Carrot Risotto. I’ll report back.
It’s very hard for me to do spring/light recipes because my SO hates all vegetables except corn, carrots, green beans. At least the above recipe he’ll try but he’ll probably bitch about the onions. BORING! I’m trying to eat lighter though and he’ll just have to live with zapped corn in the microwave while I make better things :).
This recipe for a light, veggie filled pasta e fagoli from Sundays at Moosewood.
http://www.moosewoodcooks.com/2011/07/pasta-e-fagioli/
It tastes so tasty and healthy.
I make a nice summery vegetable soup with summer veggies–squash, peas, etc. For the broth I combine chicken broth and a box of organic roasted red pepper soup. It’s very good and very different from my winter veg soup. I use ground turkey but you could sub any protein that suits you.
Thanks all–this is exactly what I was looking for!
I was at a deli today and had chicken waldorf salad (chopped chicken, apples, celery, pecans, and mayo) in a wrap. They added some slices of brie. Very tasty.
Oh dang that sounds good. I could make that in a veggie version. With Brie?! I’m drooling right now.
Yes, traditionally waldorf salad is vegetarian. The original ingredients are apples, celery, walnuts, and mayonnaise. Variations like chicken, turkey, grapes, and raisins came later.
Huh. I didn’t know that. I’m going to make it with quorn, and serve on a baguette, with Brie and romaine…maybe sliced red onion and tomato. That sounds so delicious!
Spring rolls: get some rice paper circles and wrap up various thinly-sliced vegetables (cilantro and basil are excellent), along with meats or marinated tofu; dip in a spicy peanut sauce. They’re excellent summery fare, but could work for warm spring nights as well.
Mangoes are on sale locally and are good, so I made grilled fish tacos with mango salsa this week. Yum! You could substitute beans and/or grilled veggies for the fish and have something mighty tasty.
How about some cold sesame noodles? Lot’s of scallions, a little cilantro and some shredded cabbage are perfect for spring.
I’m also making a minty pea puree - peas, greek yogurt, mint and garlic.
Dandelion salad. Pick the greens before they start blossoming (or cheat and buy them), wash them thoroughly, and add onions, boiled potatoes, and hard-boiled eggs. For dressing, fry up some chopped bacon, and add sugar and apple cider vinegar. Pour the dressing on the salad straight from the frying pan, about a minute before serving.
Roasted asparagus wrapped in prosciutto and stuffed with Fontina cheese.
The asparagus around here I get is PHENOMENAL.
I promised I’d report back… made this recipe this weekend and it was amazing even before I added the parmesan cheese and the mint. My only complaint is that it’s a PITA to grate carrots but totally worth it.
Costco smoked salmon
atop
Baby Spinach (from the bag)
Fresh Strawberries
Toasted sliced almonds (from the bag, then in a hot skillet for ~ 2 mins)
tossed with a small amount of
Raspberry Vinagarette salad dressing - the one in the triangular bottle (having a senior moment and cannot remember the name - Girard’s?)