April isn’t the only thing in bloom this season. Fresh fruit and vegetables are making a comeback to your dinner plate. From crisp greens to juicy berries, the bounty of the season offers a multitude of flavors and nutritional benefits that can elevate your meals. Today, we’ll give you some healthy fruit and vegetable-based meals that can be incorporated into your weekly lunch or dinner.
Recipe 1: Spring Asparagus and Lemon Risotto
Ingredients:
- 1 cup Arborio rice
- 2 cups vegetable broth
- 1 bunch asparagus, trimmed and cut into bite-sized pieces
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 lemon, zest and juice
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- In a saucepan, heat the vegetable broth over low heat.
- In a separate large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
- Stir in the Arborio rice and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.
- Add a ladleful of warm vegetable broth to the rice mixture and stir until the liquid is absorbed. Continue adding the broth, one ladleful at a time, stirring frequently, until the rice is creamy and cooked through (about 20-25 minutes).
- Meanwhile, blanch the asparagus in boiling water for 2-3 minutes, then transfer to an ice bath to stop the cooking process.
- Once the risotto is cooked, stir in the blanched asparagus, lemon zest, lemon juice, and grated Parmesan cheese. Season with salt and pepper, to taste.
- Serve the risotto hot, garnished with fresh parsley.
Recipe 2: Strawberry Spinach Salad with Balsamic Vinaigrette
Ingredients:
- 4 cups baby spinach leaves
- 1 cup sliced fresh strawberries
- 1/4 cup crumbled feta cheese
- 1/4 cup sliced almonds, toasted
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
- In a large salad bowl, combine the baby spinach, sliced strawberries, crumbled feta cheese, and toasted sliced almonds.
- In a small bowl, whisk together the balsamic vinegar, honey, and olive oil until well combined. Season with salt and pepper to taste.
- Drizzle the balsamic vinaigrette over the salad and toss gently to coat.
- Serve the salad immediately as a refreshing side dish or light meal.
Recipe 3: Rhubarb Crisp
Ingredients:
- 4 cups chopped rhubarb
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- Vanilla ice cream or whipped cream for serving (optional)
Instructions:
- Preheat the oven to 350°F . Grease a 9×9-inch baking dish.
- In a large bowl, combine the chopped rhubarb, granulated sugar, and cornstarch. Toss until the rhubarb is evenly coated, then transfer to the prepared baking dish.
- In a separate bowl, combine the rolled oats, flour, brown sugar, melted butter, and ground cinnamon. Mix until crumbly.
- Sprinkle the oat mixture evenly over the rhubarb in the baking dish.
- Bake in the preheated oven for 35-40 minutes, or until the rhubarb is bubbly and the topping is golden brown.
- Remove from the oven and let cool slightly before serving.
- Serve the rhubarb crisp warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
With these delightful recipes, you can welcome the flavors of spring into your kitchen and onto your plate. From vibrant asparagus risotto to refreshing strawberry spinach salad and comforting rhubarb crisp, each dish celebrates the seasonal produce that graces our tables during this time of renewal. So, embrace the bounty of spring fruits and veggies and savor the essence of the season with every bite.
