Eating with the seasons is a great way to keep yourself on track to a healthy lifestyle. As the seasons change, so do the fresh, tasty options across the grocery store, and especially in the produce department. Spring is a great time to reset the pantry, let the contents of the fridge run down and begin to refresh your weekly menus by including recipes that utilize fresh seasonal ingredients that keep meal time from getting too boring.
There’s no need to over complicate things. Start with these great (and simple) recipes and discover new flavors and ingredients you can incorporate into your daily diet:
Spring Farro Salad with Feta and Vinaigrette
- 2 cups of farro uncooked (found in rice isle)
- 1 bunch parsley
- 2 cups sugar snap peas
- 2 cups fava beans (Melissa’s Peeled and Steamed Fava Beans found in produce)
- 5-6 large radishes
- 2 cups arugula
- 1 cup feta, crumbled
- 1 tablespoon lemon juice
- ¼ cup red wine vinegar
- 2/3 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon cracked pepper
- Cook the farro according to directions on package. Allow cooling for about 15 minutes, while it cools you can prepare your veggies.
- Clean, dry the fresh herbs. Remove the leaves from the stem and chop well. The parsley will yield about 1 cup after they’re chopped.
- Clean sugar snap peas and remove the string. Clean and slice the radishes. Rough chop the arugula.
- Make your dressing: Whisk vinegar and olive oil together and then add in lemon juice, salt and pepper.
- In a large bowl, pour in the cooled farro then throw in all the prepped veggies, fava beans and fresh herbs. Toss to incorporate. Just before serving, add 3/4 of the dressing and toss. Taste and add more dressing, salt or pepper if needed. Top with the feta and serve.
Meal in an Avocado
- 2/3 cup Heinen’s Organic black beans, rinsed and drained
- 1/2 cup Heinen’s Organic corn, drained
- 1/4 cup chopped fresh cilantro leaves
- 1/2 cup prepared chunky salsa (I like Green Mountain Gringo with roasted garlic!)
- 2 green onions, thinly sliced
- 10 drops red pepper or sriracha sauce
- 2 ripe, fresh Hass avocados, cut in half and seeded
- In a bowl, combine beans, corn, cilantro, salsa, green onion and red pepper sauce.
- Cut a thin lengthwise slice off of the bottom of each avocado half to make the avocados stable on the plates. Fill each avocado shell with 1/4 of bean mixture. Garnish with a few leaves of cilantro and serve.
Maca Energy Bars
- 1 cup almonds
- ½ cup sunflower seeds
- ½ cup flax meal
- ½ cup pepitas
- 2 tbsp. chia seeds
- 2 tbsp. maca powder
- ¼ cup maple syrup
- ¼ cup coconut oil
- 1/3 cup almond butter
- ½ tsp. sea salt
- In a food processor, grind the almonds until course. Add to a bowl with the sunflower seeds, maca powder, flax meal, pepitas, chia seeds and salt.
- In a saucepan, combine maple syrup, almond butter and coconut oil.
- Mix until all are well combined. Add it to the bowl with the dried ingredients.
- Tear a sheet of parchment slightly bigger than an 8×8 pan. Line an 8×8 pan with the paper. Spread in the mixture and pack down tight.
- Place in refrigerator for 1 hour to set.