Fresh Spring Delights

New recipe inspirations

Photos and Recipes by Katilin Gooding

As the weather starts to warm up, we begin looking to those bright spring vegetables and fruits for new recipe inspiration.  Although spring temperatures can bring some hot days, don’t let it deter you from trying this delicious beet soup.  Make the spring salad for a light side or pair it with the seared salmon for a show-stopping main dish. Toss the salad with the Dijon dressing for a salad you won’t be able to resist. And these protein balls will upstage any candy tempting you this Easter and will leave you feeling full longer.  Cool off one afternoon in the shade with this fresh strawberry banana smoothie or start your day off right and enjoy one for breakfast.  

Beet Soup

Servings: 2-3

Ingredients:

• 2 russet potatoes (peeled, diced)
• 2 small beets (peeled, dliced)
• 1 tbsp fresh lemon juice
• 1 tsp sugar
• 2 tbsp butter
• 1/2 onion (minced)
• 1 garlic clove
• 2 cups chicken broth
• 1/2 cup heavy cream
• Salt & pepper 
• Chopped fresh dill to garnish
• Radish, thinly sliced to garnish

Directions:

1. Preheat oven.  Add potatoes and beets to a bowl and toss in olive oil.  Add the vegetables to a rimmed baking sheet, season with salt & pepper.  Roast in the oven until beets and potatoes are tender, about 30-35 minutes. Remove from the oven.
2. Add a large saucepan to your stove and cook the onions, potatoes, garlic, sugar, and beets in the butter and cook for 5 minutes.  Add the broth, salt & pepper (as desired), let simmer for 15 minutes.  Transfer to a blender and mix until smooth.
3. Pour the soup back into the saucepan and mix in the cream and lemon juice.  Continue stirring the soup until warmed though.  Pour into your bowls and garnish with dill and radish slices.  

Arugula Spring Salad

Servings: 2

Ingredients:

• 2 cups spinach
• 2 cups arugula 
• 1 cup fennel (thinly sliced)
• 1/2 cup pumpkin seeds
• 1-2 thinly sliced radishes
• 1/2 cup Parmesan (grated)
• Salt/ Pepper (as desired)

Directions:

1. Mix spinach and arugula together and create a bed of greens on the plates.
2. Thinly slice the radish and fennel and add to the plated greens.
3. Add the pumpkin seeds and fresh grated cheese on top.  Add the delicious Dijon vinaigrette (see below) or dressing of choice.  Season with salt & pepper.  Add the seared salmon for a more substantial meal.

Dijon Dressing

Ingredients:

• Pinch of kosher salt
• 1/2 cup extra virgin olive oil
• 1 tbsp honey
• 1 garlic clove (minced)
• 1/2 tbsp shallot (minced)
• 1/2 tsp Dijon
• 1 tbsp fresh lemon juice
• 1 tsp red wine vinegar

Directions:

1. Add all ingredients to a blender to blend smooth.  If you don’t have one available, add ingredients to a mason jar and shake until dressing is well mixed.  
2. Put it in the refrigerator in an airtight container and use up to a week.  Shake before using.

Simple Seared Salmon 

Servings: 2

Ingredients:

• 2 salmon filets 
• 2 tbsp olive oil
• Salt & pepper to season
• Cast Iron Skillet

Directions:

1. Preheat oven to 300 degrees F
2. Add skillet to stove top and pour olive oil in.  Heat the skillet to medium or medium/high.  
3. Season your salmon with salt and pepper.  Once the oil is warmed through, add your salmon flesh side down and transfer to the oven for 5-6 minutes or until it has a brown crisp layer.
4. Flip the salmon skin side down and cook in the oven for 5-6 minutes or until it is cooked all the way through.  Be careful not to overcook. 
5. Add on top of our arugula spring salad for a delicious dinner. 

Protein Ball Snack

Ingredients:

• 1/4 cup coconut flakes (unsweetened)
• 1 tsp cinnamon
• 1/2 tsp vanilla
• 1/2 cup water
• 1.5 cups almonds
• 1/4 cup flax meal
• 1 serving vanilla protein (of choice) *optional
• 1/4 cup dark chocolate chips

Directions:

1. Add all ingredients into a high-powered blender and mix until it has formed a dough like consistency.
2. Remove the dough from the blender and add the chocolate chips, mixing it all in.
3. Roll the dough into one-inch balls.
4. You can eat right away or refrigerate in an airtight container and enjoy throughout the week.

Strawberry - Banana Smoothie

Servings: 2

Ingredients: 

• 1 banana (can use fresh or frozen)
• 2 cups strawberries (can use frozen or fresh)
• 1 cup milk (can substitute nondairy or water)
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 cup ice (if not using frozen fruit)
• 1 tbsp peanut butter (can substitute almond butter or other alternative)

Directions:

1. Add all ingredients into a blender and blend until smooth.
2. Pour into a cup and enjoy.