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3 DELICIOUS WAYS TO CELEBRATE SPRING
Is it just us, or did winter feel extra long this year? In celebration of the official start of spring, we’ve rounded up three of our all-time favorite recipes for the season. From a breakfast frittata to a dinner-party-worthy chicken dish, each recipe features fresh-right-now ingredients you can find at your farmer’s market.
ROASTED CHICKEN WITH BRAISED HERB VEGETABLES
INGREDIENTS
8 chicken pieces (thighs, legs and breasts)
1 Tbs. coconut oil
2 Tbs. olive oil
6-8 radishes, halved
2 garlic cloves, roughly chopped
1 fennel bulb, trimmed, halved and quartered
1 zucchini, halved lengthwise and chopped
12-15 stalks asparagus, roughly chopped
1 handful green beans, trimmed
1 handful sugar snap peas, diagonally sliced
1 small bunch of spring or green onions, trimmed and halved lengthwise
Juice of half a lemon
INSTRUCTIONS
1. Preheat oven to 475 degrees.
2. Season chicken pieces with sea salt and fresh cracked pepper.
3. Heat coconut oil in a large cast iron skillet or heavy oven-safe sauté pan over medium-high heat. Once hot, add chicken pieces to pan, skin side down, and cook for 2 minutes. Reduce heat to medium and continue cooking until golden brown, about 10 minutes. Transfer pan to oven and cook an additional 10 minutes.
4. Turn chicken over and continue cooking until juices run clear and skin is crisp, about 5 more minutes.
5. Meanwhile, in a large deep sauté pan over medium-high heat, melt 1 Tbs. olive oil. Add radishes, cut side down and cook until browned on all sides, tossing occasionally. Remove from pan and set aside. Add fennel and garlic and sauté until fragrant and beginning to brown. Add zucchini, asparagus, green beans and snap peas, tossing occasionally until beginning to brown, about 2-4 minutes. Add green onions, lemon juice and ¼ cup chicken broth and season with sea salt and pepper. Cover and simmer for 2 minutes. Return radishes to pan and season again if desired.
6. Serve chicken with spring vegetables and top with fresh cut herbs.
SPRING HERB FRITTATA
12 farm eggs
½ cup coconut milk
1-2 Tbs. olive oil
1 medium leek, halved and thinly sliced
1 medium zucchini, halved and thinly sliced
2 cups shiitake mushrooms, thinly sliced
12 stalks asparagus, chopped in 1-inch pieces
3-4 Tbs. chopped parsley
2-3 Tbs. chopped dill
2 Tbsp chives, thinly sliced
¾ cup shredded fontina or dairy-free cheese
INSTRUCTIONS
1. Preheat oven to 350 degrees.
2. Heat a cast iron skillet or deep sauté pan over medium-high heat. Coat the pan with olive oil. Once hot, add leeks and a small pinch of sea salt and sauté until softened. Add mushrooms in a single layer and brown on each side. Once mushrooms are cooked through, add zucchini, asparagus and a small pinch of sea salt to season and cook until just softened.
3. Meanwhile, in a large bowl, whisk eggs, milk, parsley, dill and chives. Stir ½ cup of the cheese into egg/herb mixture and season with sea salt and fresh cracked pepper.
4. Pour egg/herb mixture over sautéed vegetables, shaking pan to distribute (do not stir) and sauté for 5 minutes until edges are just set. Sprinkle remaining shredded cheese over the eggs and place in oven for 20-30 minutes or until beginning to brown on top.
5. Remove from oven, let cook slightly and top with fresh spring herbs to serve.
SPRING NOURISH BOWL
INGREDIENTS
1 cup dry quinoa
2 Tbs. olive oil
1 bunch asparagus, ends trimmed
2 cups sugar snap peas
4 medium-size turnips, sliced into ½-inch cubes
1 cup cooked white beans (navy, cannelloni, butter beans, etc.)
2 radishes, thinly sliced
Handful of fresh dill, parsley, and dandelion greens for topping
1/4 cup tahini
1/4 cup water
2 Tbs. fresh lemon juice
1 tsp. lemon zest
1 clove of garlic, minced
1/4 cup parsley, minced
1/4 cup dill, minced
Pinch of cayenne pepper
1/4 tsp. fine sea salt
INSTRUCTIONS
- Place 1 cup quinoa with 2 cups water in a medium saucepan. Bring to a boil. Reduce heat to low, cover, and cook until quinoa has absorbed all the liquid and can easily be fluffed with a fork, about 15 to 18 minutes.
- Preheat the oven to 425F. Cover a baking sheet with parchment paper or tin foil. Toss the asparagus, sugar snap peas, and turnips with the olive oil. Place on the prepared baking sheet and roast in the oven until lightly browned and tender, about 15 minutes. Toss veggies halfway through cooking.
- Make the dressing by whisking the last nine ingredients (tahini through sea salt) together until smooth. For the smoothest consistency, use an immersion blender or a food processor.
- Divide the quinoa, veggies, beans<, and radishes between four bowls. Drizzle with dressing and top with a handful of fresh herbs. Season to taste with salt and pepper.
Note: Extra dressing can be stored in an airtight container in the fridge for one week.
We have hundreds more seasonal, healthy recipes. Check them out here!
Is it just us, or did winter feel extra long this year? In celebration of the official start of spring, we’ve rounded up three of our all-time favorite recipes for the season. From a breakfast frittata to a dinner-party-worthy chicken dish, each recipe features fresh-right-now ingredients you can find at your farmer’s market.
ROASTED CHICKEN WITH BRAISED HERB VEGETABLES
INGREDIENTS
8 chicken pieces (thighs, legs and breasts)
1 Tbs. coconut oil
2 Tbs. olive oil
6-8 radishes, halved
2 garlic cloves, roughly chopped
1 fennel bulb, trimmed, halved and quartered
1 zucchini, halved lengthwise and chopped
12-15 stalks asparagus, roughly chopped
1 handful green beans, trimmed
1 handful sugar snap peas, diagonally sliced
1 small bunch of spring or green onions, trimmed and halved lengthwise
Juice of half a lemon
INSTRUCTIONS
1. Preheat oven to 475 degrees.
2. Season chicken pieces with sea salt and fresh cracked pepper.
3. Heat coconut oil in a large cast iron skillet or heavy oven-safe sauté pan over medium-high heat. Once hot, add chicken pieces to pan, skin side down, and cook for 2 minutes. Reduce heat to medium and continue cooking until golden brown, about 10 minutes. Transfer pan to oven and cook an additional 10 minutes.
4. Turn chicken over and continue cooking until juices run clear and skin is crisp, about 5 more minutes.
5. Meanwhile, in a large deep sauté pan over medium-high heat, melt 1 Tbs. olive oil. Add radishes, cut side down and cook until browned on all sides, tossing occasionally. Remove from pan and set aside. Add fennel and garlic and sauté until fragrant and beginning to brown. Add zucchini, asparagus, green beans and snap peas, tossing occasionally until beginning to brown, about 2-4 minutes. Add green onions, lemon juice and ¼ cup chicken broth and season with sea salt and pepper. Cover and simmer for 2 minutes. Return radishes to pan and season again if desired.
6. Serve chicken with spring vegetables and top with fresh cut herbs.
SPRING HERB FRITTATA
12 farm eggs
½ cup coconut milk
1-2 Tbs. olive oil
1 medium leek, halved and thinly sliced
1 medium zucchini, halved and thinly sliced
2 cups shiitake mushrooms, thinly sliced
12 stalks asparagus, chopped in 1-inch pieces
3-4 Tbs. chopped parsley
2-3 Tbs. chopped dill
2 Tbsp chives, thinly sliced
¾ cup shredded fontina or dairy-free cheese
INSTRUCTIONS
1. Preheat oven to 350 degrees.
2. Heat a cast iron skillet or deep sauté pan over medium-high heat. Coat the pan with olive oil. Once hot, add leeks and a small pinch of sea salt and sauté until softened. Add mushrooms in a single layer and brown on each side. Once mushrooms are cooked through, add zucchini, asparagus and a small pinch of sea salt to season and cook until just softened.
3. Meanwhile, in a large bowl, whisk eggs, milk, parsley, dill and chives. Stir ½ cup of the cheese into egg/herb mixture and season with sea salt and fresh cracked pepper.
4. Pour egg/herb mixture over sautéed vegetables, shaking pan to distribute (do not stir) and sauté for 5 minutes until edges are just set. Sprinkle remaining shredded cheese over the eggs and place in oven for 20-30 minutes or until beginning to brown on top.
5. Remove from oven, let cook slightly and top with fresh spring herbs to serve.
SPRING NOURISH BOWL
INGREDIENTS
1 cup dry quinoa
2 Tbs. olive oil
1 bunch asparagus, ends trimmed
2 cups sugar snap peas
4 medium-size turnips, sliced into ½-inch cubes
1 cup cooked white beans (navy, cannelloni, butter beans, etc.)
2 radishes, thinly sliced
Handful of fresh dill, parsley, and dandelion greens for topping
1/4 cup tahini
1/4 cup water
2 Tbs. fresh lemon juice
1 tsp. lemon zest
1 clove of garlic, minced
1/4 cup parsley, minced
1/4 cup dill, minced
Pinch of cayenne pepper
1/4 tsp. fine sea salt
INSTRUCTIONS
- Place 1 cup quinoa with 2 cups water in a medium saucepan. Bring to a boil. Reduce heat to low, cover, and cook until quinoa has absorbed all the liquid and can easily be fluffed with a fork, about 15 to 18 minutes.
- Preheat the oven to 425F. Cover a baking sheet with parchment paper or tin foil. Toss the asparagus, sugar snap peas, and turnips with the olive oil. Place on the prepared baking sheet and roast in the oven until lightly browned and tender, about 15 minutes. Toss veggies halfway through cooking.
- Make the dressing by whisking the last nine ingredients (tahini through sea salt) together until smooth. For the smoothest consistency, use an immersion blender or a food processor.
- Divide the quinoa, veggies, beans<, and radishes between four bowls. Drizzle with dressing and top with a handful of fresh herbs. Season to taste with salt and pepper.
Note: Extra dressing can be stored in an airtight container in the fridge for one week.
We have hundreds more seasonal, healthy recipes. Check them out here!
