Each spring, I find that my diet starts to naturally change. I start to crave lighter foods and more greens as the sun strengthens. I also am mad about spring cleaning, and that desire to get rid of excess includes toxins and heavy foods as well as cleaning out the closets and the junk drawers. With all this on my mind I thought I’d share some of my favorite recipes for a delicious spring meal with you.
These three recipes go together as a single meal meant for 2-4 people. All of them do well as leftovers also. These are recipes I use all the time, and I am, shall we say, a creative cook, so the measurements are approximate. All of these do well with experimentation, so I encourage you to adapt them to your own tastes!
Wilted Kale Salad
1 large bunch Kale, stems removed, washed and very finely chopped
1 TBS coarse salt
1 medium carrot, scrubbed and grated
1-2 small yellow summer squash, cut into bite-sized pieces
2-4 scallions, trimmed and chopped
A large handful of fresh basil or cilantro, coarsely chopped
Oil & Vinegar, Black Pepper to taste
Optional: 8oz fresh mozzarella balls, seasoned tofu, or pre-cooked chicken
Place damp, finely chopped kale in a large mixing bowl. Sprinkle with coarse salt. Massage the salt into the kale with your hands until the kale begins to wilt and soften.
If you want to reduce the salt in the finished product, you may rinse the kale in cold water at this point, but you’ll lose some of the nutrients if you do.
Mix in the rest of the chopped/grated veggies and herbs. Add your favorite oil & vinegar dressing, cubed protein, and black pepper to taste, toss well.
Store in the fridge in a lidded container. It lasts quite a while, so go ahead and make up a big batch! It makes a great no-fuss veggie side, a great lunch-time salad, and is also good on burgers or fish.
Roasted Sweet and New Potatoes
2 medium sweet potatoes
about the same weight of new or fingerling potatoes
2 TBS olive oil
1 Tsp or so of any all-purpose seasoning mix (I use Spike)
Wash, do not peel, potatoes and cut into bite-sized chunks. Toss in a large bowl with olive oil and seasoning mix until well coated. Spread in a single layer on a large baking sheet.
Bake at 450F for 45 minutes to an hour
I like a nice color contrast for this dish, and tend to use a bright Garnet sweet potato with a Blue new potato. See what you like best! Also, feel free to add any of the following: beets, carrots, onions, turnip, daikon, burdock root, sunchokes, or anything else you think would be delicious!
This isn’t actually a traditional pudding at all, but rather a yoghurt based dish. Simply mix all the ingredients together and enjoy! No cooking, no fuss, and it stores well in the fridge.
2 cups plain whole milk yoghurt
1/3 to 1/2 cup unsweetened, unsalted sunflower butter
1-2 TBS maple syrup
1 cup fresh or frozen blueberries
Whisk the first 3 ingredients together until well blended, fold in the berries, and eat. This is a lightly sweet, high protein dessert, snack, or even breakfast treat!
I love changing my eating habits with the changing season, and I’m delighted to share some of my favorite recipes with you.