One of the coolest things about spring, aside from all of the wonderful trees and plants blooming, is the veggies and fruits that grow during the season. It’s great to be able to get those fruits and veggies from the store, and even better to grow them on your own. Regardless of how you get them, one thing rings true, they always taste better in season. So, whether you are just looking for a healthy spring time meal or you are responsible for an Easter feast, spring time is a great time to wow the hungry eaters with something that won’t wow their waist line.
Among some of the produce in season during the spring are sweet peas, artichokes, leeks, asparagus, and strawberries. There are many reasons to load up on fresh fruits and veggies. According to epircurious.com fresh produce are made up of certain beneficial compounds that aid in preventing cancer. Fresh produce not only helps you lose weight and maintains a health digestive track but it can also help to reduce the risk of heart attacks and strokes. Fruits and veggies can lower blood pressure and protects your eyes from disease.
Here is a list of numerous healthy spring time recipes:
1. From warm snow pea and chicken salad to Prosciutto Wrapped Asparagus eathingwell.com has a well thought out list of great spring time recipes.
2. Wholeliving.com didn’t hold anything back with this great list of 19 healthy spring recipes.
3. Cookinglight.com takes the opportunity to highlight 9 Easter dishes that are healthy and delicious.
4. Lifescript.com gives women great ideas for healthy choices in life. This article covers 7 healthy recipes that keep spring time produce in mind.
I would like to highlight the following spring time recipe as the pick of the season. It has so many great ingredients. It should be noted that this recipe found on epicurious.com.
- 1 3/4 cups low-salt chicken broth
- 1/2 teaspoon coarse sea salt plus additional for seasoning
- 1 cup quinoa, rinsed and drained 3 times
- 6 baby golden beets, peeled, cut into 1/3-inch cubes
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup 1/2-inch pieces orange bell peppers
- 1 cup 1/2-inch pieces red bell peppers
- 1/2 pound asparagus, trimmed, cut on diagonal into 3/4-inch pieces
- 1 cup 1/2-inch pieces trimmed baby zucchini (about 6 ounces)
- Freshly ground black pepper
- 4 green onions, thinly sliced
- 1 tablespoon chopped fresh Italian parsley
Bring broth and 1/2 teaspoon sea salt to boil in medium saucepan; add quinoa. Cover, reduce heat to low, and simmer until quinoa is tender and broth is absorbed, about 15 minutes. Remove from heat; fluff with fork. Cover and reserve.
Meanwhile, bring 1 1/4 cups water to boil in large nonstick skillet over medium heat. Add beets. Cover and cook until beets are tender, about 8 minutes. Uncover; cook until any water in skillet evaporates. Increase heat to medium-high. Add olive oil and garlic; sauté 30 seconds. Add all bell peppers, asparagus, and zucchini. Sprinkle with sea salt and black pepper. Sauté until just tender, about 8 minutes. Add cooked quinoa, green onions, and parsley to vegetables in skillet; toss to combine. Season with sea salt and pepper.