Spring has sprung and gorgeous flowers and greenery are blooming! Here, in DC, the Cherry Blossoms are at their peak, lining the streets in all of their glory. Though, even with these beauties right outside my window, my favorite part about spring is the fresh, delicious produce. I have waited all year to head to the farmer’s market and check out the seasonal fruits and veggies, like artichokes and apricots. I have put together four mouth-watering recipes packed with these ingredients that I am so excited to share with you all. Let’s get out the cutting board, put on the apron, and get ready to cook! Once you try them all, let us know which is your favorite and tag us on Instagram @RedLeafNutrition.
1. Bright Radish Salad
- 12-20 1-inch pieces of Asparagus, Blanched
- 2 Cups Salad of Your Choice, I like Spring Mix
- 2 radishes, thinly sliced
- ½ cup crumbled feta cheese, skip if vegan
- 1 avocado, pitted and diced
- ¼ cup chopped, toasted pistachios
- ½ cup roasted chickpeas
- Fresh herbs, for garnish (basil, mint or chives)
- Sea salt and freshly ground pepper
- ¼ cup fresh basil or a mix of basil and mint, for dressing
- 1 small garlic clove, for dressing
- 1 tablespoon lemon juice, plus ½ teaspoon zest, for dressing
- 1 tablespoon white wine vinegar, for dressing
- 2 tablespoons extra-virgin olive oil, more as desired, for dressing
- ¼ teaspoon sea salt, for dressing
- Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Blanch the asparagus for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Allow the asparagus to dry and transfer it back to the bowl and add the peas.
- Make the dressing: In a food processor, pulse together the herbs, garlic, lemon juice, zest, vinegar, olive oil, and salt.
- Add half of the dressing to the bowl with the asparagus and toss to coat. Season to taste with salt and pepper.
- Assemble the salad. Arrange the salad greens on a platter, then layer the asparagus/pea mixture, the radishes, feta, avocado, pistachios, chickpeas, and herbs. Drizzle with remaining dressing, season to taste with more salt and pepper, and serve.
2. Mediterranean Artichokes With Chicken
- 1.5 lb Thinly Sliced Chicken Breasts
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup flour (gluten-free flour if needed)
- 2 tablespoons olive oil
- 8 oz roasted artichoke hearts
- 6 oz sun-dried tomatoes
- 3 tablespoons capers (drained)
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons olive oil
- Season chicken with salt and pepper evenly and on a large plate, dredge chicken in flour.
- Heat 2 tablespoons of olive oil in a large skillet on medium-high heat.
- When oil is hot (Small bubbles), add chicken and brown for about 4 minutes until it’s golden brown. Flip the chicken over to the other side and brown the other side for about 4 minutes on medium heat.
- Remove the chicken to the plate and add artichokes, sun-dried tomatoes, capers, and lemon juice to the same skillet. Stir to combine, on medium heat. Reduce heat to medium-low. Add 2 or 3 tablespoons olive oil, stir in to combine.
- Push the vegetables to the sides of the skillet, and add the chicken back.
- Cook the chicken and the vegetables on low-medium heat for about 5-10 more minutes, covered until the chicken is completely cooked through and no longer pink in the center. Use a meat thermometer to check if the chicken is 165 degrees or more.
- Spoon mixture on top and chicken and enjoy!
3. Apricot Crumble
- 2 pounds Apricots ripe but firm, do not peel; (about 10-12 apricots)
- ¼ cup White granulated sugar
- 1 ½ teaspoons Corn starch
- 1 teaspoon Cinnamon
- 3/4 cup All-purpose flour (Gluten-free if needed)
- 1/3 cup Packed Brown sugar
- 1/2 teaspoon Kosher Salt
- 1 cup Old-Fashioned Rolled Oats (Gluten-free if needed but do not use Instant Oats)
- ½ teaspoon Cinnamon
- 1/2 cup Unsalted butter cold, cut into slices (Earth Balance for dairy-free)
Preheat oven to 350 degrees.
Slice apricots in half and remove the pits. Slice each half into quarters.
Place apricots slices in a large bowl and toss with sugar, corn starch, and cinnamon.
Pour coated apricots into a small casserole dish.
For the crumble topping, whisk together flour, brown sugar, salt, and oats.
Cut in the butter until the mixture is coarse and crumbly.
Sprinkle topping over apricots and bake for 35-40 minutes or until the juices are bubbling and the topping is golden brown.
Serve warm or at room temperature with a scoop of ice cream, if desired. Enjoy!
4. Strawberry Honey Sorbet
- About 3 Cups of Fresh or frozen strawberries
- 2 Tbsp Raw Honey, for added sweetness
- 1/4 Cup warm water
- 1-2 Scoops of Red Leaf Collagen Peptides
- If the strawberries are not yet frozen, freeze the strawberries until completely solid, which should take 1-2 hours, but I usually just leave them in the freezer overnight.
- Place the frozen strawberries into the bowl of a food processor or heavy-duty blender.
- Blend until smooth. Add warm water and press with a spatula to help along, as needed. Then add Red Leaf Collagen.
- Taste when smooth and add raw honey, as needed, for sweetness.
- Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 1-2 hours or until firm. ⠀