9 Healthy and Delicious Spring Recipes

Asparagus Risotto

Try a light, lemony, and creamy Asparagus Risotto recipe for Spring! This dish is flavorful and delicious on its own for your vegetarian main or a perfect pair for fish, seafood, or mushrooms.

What You’ll Need:

• 1 bunch asparagus
• 1 large leek (or white onion, diced)
• 4 tablespoons olive oil, divided
• 4 garlic cloves, rough chopped
• 1 cup arborio rice
• 1/4 cup white wine, optional- or skip it
• 3 1/2– 4 cups hot veggie broth (or use hot water with 2 teaspoons veggie bouillion)
• 1/2 cup basil leaves (or subpart Parsley)
• 1 lemon, zest, and some juice to taste
• 1/2 teaspoon salt, more to taste
• 1/4 teaspoon pepper

Directions:

1. Bring a small pot of water to boil on the stove to blanch asparagus.
2. Cut the fibrous ends off the asparagus and discard. Cut the pretty tips off (about 1 1/2 inches) and set them aside. Cut the “middles” into 1-inch pieces. Take 1 1/2 cups of the “middles” and set them aside. Add any remaining “middles” to the tips and keep these set-aside.
3. In the small pot of boiling water, blanch the 1 1/2 cups of asparagus “middles” until tender and vibrant, drain but reserve 1 cup of the cooking liquid. Blend the blanched asparagus with the 1 cup cooking liquid, 2 tablespoons oil, and the basil leaves until silky smooth.
4. Thinly slice leeks into half-moons. Heat 2 tablespoons olive oil in a pot or dutch oven over medium heat. Add leeks and saute until softened, 5-6 minutes. Add garlic, and cook for 2 minutes, until fragrant.
5. Add arborio rice and stir to coat. Deglaze with white wine and cook the wine off. Add 1 cup hot veggie broth, scraping up any browned bits, bring to a gentle simmer, over med-low heat stirring occasionally, letting the rice absorb all the broth. Continue adding the hot broth 1 cup at a time, letting the rice absorb it slowly, each time, stirring often.
6. Add the pile of asparagus with the tips, letting them cook in the risotto for 3 minutes or so. At this point, the rice should be creamy yet slightly al dente.
7. Stir in blended asparagus-basil, add the salt, pepper, a squeeze of lemon juice, and taste. Adjust salt, pepper, and lemon to taste. (Pecorino will add more depth and flavor here.) Heat gently over low heat letting it thicken a bit if you like, but take care not to cook too long here, or you’ll lose the vibrant color.
8. Divide among bowls, garnish with pecorino cheese, lemon zest, and chili flakes or a drizzle of the optional leek oil.
9. Top with a piece of roasted fish, sauteed shrimp, grilled chicken, or sauteed mushrooms if you like.

Little Gem Salad with Dilly Ranch

Ah, yes. The salad of my dreams! This Little Gem Salad with Dilly Ranch recipe is a mix of cucumber, radish, avocado, pickled onions, fresh herbs, and pepitas, tossed in a creamy, tangy Dilly Ranch Dressing. It’s so cool and crunchy that we’re sure you’ll come back for more!

What You’ll Need:

• Little Gem Lettuce- 3-4 heads, leaves separated, washed (or sub 2 romaine hearts, torn)
• 1 cup cucumber, thinly sliced
• 1/2 cup radishes, thinly sliced
• 1 avocado, cut into chunks
• 1 cup sunflower sprouts (or microgreens)
• 1/4 cup pickled red onions or pickled shallots
• 1/4 cup pumpkin seeds (or sunflower seeds)
• 1 tablespoon tarragon leaves, optional

Dilly Ranch Dressing:

• 1/3 cup mayo
• 1/3 cup buttermilk
• 1/3 cup sour cream
• 1–2 garlic cloves, finely minced
• 1/2 cup fresh dill, chopped
• 2 tablespoons parsley chopped- optional
• 1/2 teaspoons salt
• 1 teaspoon freshly cracked peppercorns
• 1 tablespoon lemon juice
• 1 teaspoon white or Apple Cider vinegar

Directions:

1. If making the quick pickled onions or pickled shallots, start these first.
2. Make the dressing, by whisking the mayo, buttermilk, and sour cream in a bowl until smooth, stir in the remaining ingredients, and place in the fridge!
3. Separate the little gem lettuce leaves. Tear any extra-large ones in half, but leave any smaller ones whole. Wash and spin dry or pat dry (or spread out on a towel on the counter and let air dry).
4. Place the lettuce leaves in a big bowl, and add the remaining ingredients. At this point, you could refrigerate until serving. Right before serving toss with a little cold dressing- a little at a time- you will not need all. Just enough to coat each leaf generously.
5. Season the salad with a little salt and a squeeze of lemon juice to taste. You want the salad to taste “punchy,” to balance out all those fresh herbs.

Creamy Polenta with Spring Vegetables and Gremolata

Check out this flavorful, healthy recipe featuring vibrant Spring veggies that can be prepared all under 30 minutes. It’s vegan and gluten-free, too!

What You’ll Need:

Polenta:

• 2 ½ cups water
• ½ cup dry polenta or cornmeal
• ¾ teaspoon salt
• 1 teaspoon granulated onion powder ( or garlic powder )
• ¼ teaspoon pepper ( white pepper is nice )
• 2–3 tablespoons olive oil ( or butter, or ¼ cup goat cheese)

Spring Veggies:

• 1 cup morel mushrooms
• 1 cup porcini mushrooms (
• 2 cups asparagus, tough ends removed, cut into 1–2 inch slices
• 1 cup fiddlehead ferns
• handful pea shoots
• 1 tablespoon olive oil
• 1 shallot, chopped
• 2 tablespoons sherry wine, white wine, or water
• salt and pepper to taste
• 1 teaspoon fresh thyme
• 2 tablespoons Gremolata

Directions:

1. Bring water to a boil in a medium pot. Season with salt, pepper, and spices. Gradually whisk in the cornmeal, bring to a simmer, cover, and turn heat to low. Mix again in 10 minutes. Cook for another 10 minutes. Stir in olive oil, butter, or goat cheese. Turn heat off.
2. Cook the veggies. Cut veggies into bite-sized pieces. In a large skillet, heat oil over medium heat. Add mushrooms first, and sauce until just tender, 4-5 minutes. Add shallot and other veggies. Season with salt and pepper and stir often. Lower heat and take your time, cook about 5 minutes until al dente, or just fork tender. Give a splash of wine or water, and turn the heat up to medium to help cook off the wine. Taste, adjust salt and remember the gremolata will add a lot of flavors, so keep the veggies simple.
3. Assemble 2 bowls or make one large beautiful platter or bowl and serve it from there.
4. Pour polenta into bowls, top with a mound of the veggies, then top with optional pea shoots. Spoon the flavorful gremolata around the veggies, over the polenta.

Fennel Asparagus Salad  

Fennel with Asparagus? Yes, count me in! This delicious salad with a lemony leek dressing is perfect, topped with toasted almonds and avocado! Indeed, a healthy and tasty side to fish, chicken, or tofu. Simple and flavorful!

What You’ll Need:

• 1 large leek (white parts only)
• 1/3 cup olive oil
• 1 large fennel bulb
• 4–6 large Asparagus stalks
• 1 tablespoon fresh lemon thyme
• 2 tablespoons fresh Lemon juice
• ¾ teaspoon Sea Salt
• ½ teaspoon ground Black Pepper
• 1 teaspoon Ground Coriander
• ¼ cup almonds, lightly toasted
• ½– 1 avocado, sliced

Directions:

1. Thinly slice the tender white part of the leek in half circles. Add 3 tablespoons of olive oil to a cold sauté pan. Turn the burner on to medium and add the leeks. Sauté until wilted and just starting to turn golden on the edges, about 6 minutes. Add a pinch of salt to the leeks and set them aside to cool.
2. Core and shave the fennel bulb with a mandolin, peeler, or sharp knife, into very thin slices. Slice the asparagus diagonally at a similar thickness to the fennel, discarding tough ends.
3. In a large bowl, add lemon thyme, lemon juice, salt, pepper, coriander, and whisk in the remaining olive oil. Add the sautéed leeks, sliced asparagus, and fennel. Toss to thoroughly incorporate the dressing.
4. Add avocado slices and toasted almonds to serve.

Creamy and Minty Spinach Soup  

Your favorite nutritious Spinach soup– with a twist? This velvety smooth all-time fave packs a punch with a refreshing hint of mint! Try making healthy soup with simple, clean, and dairy-free ingredients!

What You’ll Need:

• 2 teaspoons olive oil (or butter)
• 1 medium onion
• 1 medium potato
• 4 cups broth, veggie or chicken
• 1/2 teaspoon sea salt
• 1/4 teaspoon pepper
• 1/2 pound of fresh spinach leaves
• 1/2 cup packed fresh mint
• 2 teaspoons cider vinegar

Directions:

1. Add olive oil to a saucepan along with chopped onion and saute for a few minutes until softened.
2. Add potato, broth, salt, and pepper.
3. Cook 15 minutes over medium heat until the potato is soft. Turn heat off.
4. Add spinach, mint, and vinegar. Stir until wilted. Blend until smooth.