3 Fresh and Herbaceous Spring Recipes

Many herbs are well-suited for the whiplash that is spring weather, handling cooler temperatures in their infancy. Herbs adds an attractive punch of color and offer fresh flavors to a variety of dishes, making them a staple in spring recipes. But herbs aren’t only attractive and tasty, they also deliver important nutrients such as vitamins A, C and K, fiber and antioxidants. Check out these three simple delicious spring recipes featuring a few staple seasonal herbs and veggies.

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Ingredients

  • 1 7-8.5 ounce jar sun-dried tomatoes in oil
  • 1 cup basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 3 cloves garlic, minced
  • 1 Tbsp. lemon juice
  • 1/4 cup olive oil
  • 2 cups fettuccine pasta, cooked
  • 1 cup reserved pasta water
  • Salt and pepper to taste

PestoRossoPasta

Pesto Rosso Pasta Recipe – Serves 4

Instructions
1. Combine sundried tomatoes packed in oil, basil leaves, Parmesan, pine nuts, garlic and lemon juice in a food processor. Slowly drizzle in the olive oil. Season with salt and pepper to taste.

2. Boil pasta and reserve 1 cup of water.

3. In a medium or large skillet, add the pesto, then and add pasta water 2 tablespoons at a time until the sauce has reached desired consistency. Likely, you will need around ½ cup of pasta water.

4. Swirl the pasta in the sauce and serve. Enjoy!

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Ingredients

For the Salad

  • 2 heads romaine lettuce, washed, base trimmed and cut
  • 1 cup strawberries, sliced
  • ¼ cup pecans, chopped
  • 2 ounces goat cheese, crumbled

For the Strawberry Basil Vinaigrette

  • ½ cup olive oil
  • 2 Tbsp. champagne vinegar
  • 1 Tbsp. water
  • 1 tsp. honey
  • 5 basil leaves
  • 4 ripe strawberries
  • Salt to taste

For the Quick-Pickled Onions

  • 1 medium red onion, thinly sliced
  • ½ cup water
  • 1/2 cup red wine vinegar
  • 1 Tbsp. maple syrup
  • 1 tsp. salt
  • ½ tsp. fresh ground pepper

SpringSalad

Spring Salad with Strawberry Basil Vinaigrette and Quick-pickled Onions Recipe - Serves 4

Instructions
For the Salad

1. Combine all ingredients except the cheese, toss with vinaigrette and top with pickled onions and crumbled goat cheese.

For the Strawberry Basil Vinaigrette

1. Combine all ingredients in a blender until smooth. Push through a fine-mesh sieve.

For the Quick-Pickled Onions

1. In a small saucepan, add vinegar, water, maple syrup, salt and pepper. Bring the mixture to a low simmer over medium heat.

2. While the mixture is heating, slice onion and place into a heat-safe container such as a mason jar.

3. Carefully pour the liquid over the onions.

4. Press the sliced onions down into the mixture and pop any air bubbles using a butter knife.

5. Let cool to room temperature, around 30 minutes. Save any leftovers by covering the jar with an airtight lid. These keep for 2 to 3 weeks in the refrigerator.


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Ingredients

  • 3 Tbsp. olive oil
  • Zest and juice from 1 lemon, divided
  • 1 Tbsp. honey
  • Salt and pepper to taste
  • Spray oil
  • 2 bunches carrots (about 15 carrots), cleaned with ends removed
  • ¾ cup 2% Greek yogurt
  • 1 garlic clove, finely minced
  • ¼ cup pistachios, finely chopped
  • 2 Tbsp. Italian parsley, chopped

glazedcarrots

Glazed Roasted Carrots over Zesty Yogurt with Crunchy Pistachios Recipe - Serves 4

Instructions
1. Preheat oven to 425 degrees F.

2. In a small bowl, combine olive oil, half of the lemon juice, honey, and salt and pepper to taste.

3. Spray a foil-lined baking sheet with oil and place the carrots leaving space between. Gently pour and brush the olive oil mixture over the carrots and roast until fork-tender, reserving about 2 tablespoons for brushing after roasting. Roast for about 20-45 minutes depending on your oven and the thickness of the carrots.

3. While the carrots are roasting, prepare the yogurt sauce. Combine Greek yogurt, the rest of the lemon juice, half of the lemon zest, garlic, salt and pepper. Taste and add more salt as necessary.

4. When carrots are finished roasting, add more of the olive oil and honey mixture. Spread yogurt sauce across a plate using a spoon. Gently place carrots on top of the yogurt. Garnish with chopped pistachios, the rest of the lemon zest and parsley.

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