3 Fresh and Herbaceous Spring Recipes
| 1 min read
Serving Amount
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 cup fettuccine pasta, cooked
1 cup reserved pasta water
Salt and pepper to taste
Instructions
Step 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.
Step 2
Boil pasta and reserve 1 cup of water.
Step 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.
Step 4
Swirl the pasta in the sauce and serve. Enjoy!
Serving Amount
Ingredients
2 heads romaine lettuce, washed, base trimmed and cut
1 cup strawberries, sliced
1⁄4 cup pecans, chopped
2 ounce goat cheese, crumbled
1⁄2 cup olive oil
2 tbsp champagne vinegar
1 tbsp water
1 tsp honey
5 basil leaves
4 ripe strawberries
Salt to taste
1 medium red onion, thinly sliced
1⁄2 cup water
1⁄2 cup red wine vinegar
1 tbsp maple syrup
1 tsp salt
1⁄2 tsp fresh ground pepper
Instructions
Step 1
Combine all ingredients except the cheese, toss with vinaigrette and top with pickled onions and crumbled goat cheese.
Step 2
Combine all ingredients in a blender until smooth. Push through a fine-mesh sieve.
Step 3
In a small saucepan, add vinegar, water, maple syrup, salt and pepper. Bring the mixture to a low simmer over medium heat.
Step 4
While the mixture is heating, slice onion and place into a heat-safe container such as a mason jar.
Step 5
Carefully pour the liquid over the onions.
Step 6
Press the sliced onions down into the mixture and pop any air bubbles using a butter knife.
Step 7
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.
Serving Amount
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
3⁄4 cup 2% Greek yogurt
1 garlic clove, finely minced
1⁄4 cup pistachios, finely chopped
2 tbsp Italian parsley, chopped
Instructions
Step 1
Preheat oven to 425 degrees F.
Step 2
In a small bowl, combine olive oil, half of the lemon juice, honey, and salt and pepper to taste.
Step 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 Tbsp. for brushing after roasting.
Step 4
Roast for about 20-45 minutes depending on your oven and the thickness of the carrots.
Step 5
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.
Step 6
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.
