Refreshing Spring Recipes
Cooking with nature’s bountiful offering at this time of the year.
Spring is finally here. The markets are abuzz with luscious green vegetables that are great for our health and help us keep cool during this time of year.
The Rambam (Maimonides) advocated eating fruits and vegetables that were in season, ripened naturally and locally grown. (Code of Jewish law 32)
Enjoy nature’s bountiful offering at this glorious time of year.
Snow Pea, Scallion and Radish Salad
Enjoy this simple-to-make salad, when snow peas are at the peak of their sweetness. Low in calories and high in nutrients, snow peas and radishes provide a satisfying crunch – add your favorite protein to this dish such as broiled fish, chicken, or chickpeas with some Hummus and serve over your favorite salad for a delightful all in one meal
- 2 cups (8 ounces) snow peas, trimmed
- 2 scallions (white and green parts), thinly sliced
- 4 radishes, trimmed and cut into thin strips (about ½ cup)
- 1 head Romaine lettuce or 1 head Bok Choy
- ½ cup rice vinegar or lemon juice
- 1 tsp sugar
- 1 Tbs walnut or canola oil
Wash snow peas well. Cut off ends of snow peas and toss into a bowl. Cut the snow peas to desired size or leave whole.
In a medium serving bowl, combine the snow peas, scallions, and radishes. In a small bowl, whisk together vinegar, sugar, and oil until the sugar dissolves. Pour over the salad and serve.
Preparation 10 minutes
Spring Beet Salad
Beets are rich in dietary fiber, vitamin C, and other vitamins and are very low in calories.
Beetroot can be consumed in various forms. Raw grated into salads or added as an ingredient to soups, stews, mixed with horseradish and pickled and also used as a natural coloring agent. I often include one small beet into my apple compote to give it a nice reddish hue. Even though beets are available throughout the year they are the first to appear in the spring.
- 2 medium beets cooked until tender
- 1 red pepper cut into strips
- 1 yellow pepper cut into strips
- 1 small red onion cut into circles
- 1 large raw carrot cut into rounds
- ½ lemon juiced
- ½ tsp salt
- 2 Tbs water
- 2 Tbs olive oil
In a salad bowl mix all ingredients and coat with a lemon dressing.
Preparation 10 minutes
Serves 4- 6
Asian Chicken Salad
This is literally the most delicious way to have a salad for dinner.
- 1/3 cup rice vinegar
- 1/3 cup vegetable oil
- Kosher salt
- 1 ginger, peeled and cut into slices against the grain (optional)
- 2 scallions, chopped, plus more for garnish
- 1 1/2 lb. boneless skinless chicken breast, cut into 1/2" cubes
- 1 cup matchstick carrots
- 1 seedless cucumber, cut into ribbons with peeler
- 1 yellow bell pepper, cut into matchsticks
- 6 Romaine leaves, or other favorite greens shredded
Make a marinade by combining rice vinegar, vegetable oil, 1 tsp salt, and ginger in a blender. Start on low and increase speed until well blended. Add scallions and stir with a spoon. Pour half of the marinade into a medium mixing bowl and the balance into a small jar. Set aside.
Add chicken to the mixing bowl and marinate in dressing for 20 minutes. In a large skillet over medium heat, add chicken and marinade. Stir occasionally until chicken is cooked through, 10 minutes.
Toss carrots, cucumbers, bell pepper, and romaine in a large serving bowl. Top with warm chicken and sauce, garnish with scallions, and serve with additional dressing.
Preparation 20 minutes
Delightful served as an entrée, as a side dish, or in a whole wheat pita pocket.
- 1 small head of Napa (also known as Chinese cabbage)
- 1 small purple cabbage, washed and thoroughly checked
- 1 large carrot, shredded
- 1 red pepper cut in thin strips.
- 1 small red onion, finely chopped
- 1/2 cup dressing (homemade mayonnaise, tahini, Italian, or dill)
Cut Napa lettuce into ½ inch strips. Cut the cabbage into thin strips. Combine the Napa, cabbage, carrot and onion. Add the dressing. Toss gently until all the vegetables are well coated.
Preparation time: 10 minutes
Guacamole Dip (Avocado based)
This dip takes minutes to make and can be enjoyed anytime as a snack over crackers or as a dressing over salad. You can serve this dip in a scooped out red pepper.
- 2 ripe firm avocadoes
- ½ onion
- ½ hot pepper (optional)
- 1 tomato
- ½ juice of a lime
- 1/3 cup homemade mayonnaise
- Salt and crushed garlic to taste
Blend all ingredients in food processor with an all purpose blade for 60 seconds. Guacamole can be served as a delicious dip for any party. It is sure to get compliments.
Preparation: 15 minutes
Great served hot or cold.
- ½ package whole-grain pasta (There are many varieties in the health food store: buckwheat, whole wheat, spelt, brown rice, corn)
- 1 medium onion, cut in strips
- 2 cloves garlic
- 2 Tbs Tamari sauce
- 1 red pepper, cubed
- 1 yellow pepper, cubed
- 4 leaves Napa lettuce, or Chinese lettuce, or bok choy
- 1 large carrot, sliced in matchsticks
- 2 sliced celery
- ½ lb mushrooms, thinly sliced
- 4 oz. crumbled goat feta cheese
Steam fry onions and garlic in water for 5 minutes. Stir in the Tamari sauce. Add remaining vegetables, except for the mushrooms. Simmer for 15 minutes. Add the mushrooms and cook for another 5 minutes until mushrooms are tender
Prepare noodles according to package directions. Once noodles are cooked, mix with the vegetables.
Preparation: 30 minutes