12 Unique Spring Dishes (To Make Your Life Easier)
The spring season has arrived, and with it unfold its green and colorful vegetables. To cook them with greed and simplicity, here are 12 recipes for unique spring dishes.
Since March 20, it’s official, it’s spring! With him come early vegetables (picked before full maturity) and many green vegetables.
We thus find on the stalls a variety of products: artichoke, asparagus, peas, snow peas, watercress, avocado, zucchini, cucumber, Swiss chard, spinach, turnip, radish, garlic, onion, shallot, batavia, fennel, butter bean, lettuce, turnip, new onion or even tomato.
Among these vegetables, some such as asparagus or radish are only available for a short time: you might as well take advantage of them!
In order not to multiply the preparations and easily find inspiration, we focus on unique dishes: omelettes, gratins, quiches, pies, salads or even pasta dishes. We don’t hesitate to make certain preparations in advance (notice to fans of batch cooking!) to save time.
To find inspiration, here is a selection of 12 Unique Spring Food Recipes.
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Asparagus and chicken risotto For 4 people. Heat 1 L of defatted chicken or vegetable broth. Peel and chop 1 onion. Cut 200 g of chicken strips into pieces. Wash 1 bunch of green asparagus, stem them, peel them and cut them into sections. Sauté the onion in a sauté pan for 2 minutes. Then pour in 300 g of risotto rice (such as Arborio or Carnaroli for example), stir until the grains become translucent then pour in 1 ladle of broth. Once the liquid has been absorbed, repeat the operation until fully cooked (about 18 min). Cook the diced chicken in a separate frying pan with a little olive oil, and the asparagus in boiling salted water for about 5 minutes. Once the rice is cooked, add the chicken and asparagus, pour a little parmesan and serve.
Radish lentil salad For 4 people. Cook 300 g of lentils in a saucepan with 3 times their volume of water for 25 to 30 min. Once cooked, wring them out and put them in cold water. While cooking, peel and dice 2 carrots and ¼ cucumber. Slice 300 g pink radishes into thin rounds. Prepare a vinaigrette with 4 tbsp. at s. olive oil, 2 tbsp. at s. vinegar (red wine and/or cider), 1 tbsp. c. mustard, salt and pepper. Combine the vegetables, sprinkle with fresh parsley and crushed walnuts, and serve with the vinaigrette.
Bowl salmon, avocado, spinach, buckwheat For 3 to 4 people. Cook 100 g of buckwheat in boiling water for 15 minutes, then drain and leave to cool. Cook 8 eggs in boiling water with vinegar for 6 minutes, then cool them in a bowl of cold water filled with ice cubes to stop the cooking. Dice 300 g of fresh salmon (it is possible to freeze it beforehand to avoid any risk of parasites). Peel and dice 2 avocados and then sprinkle them with a little lime juice to prevent them from oxidizing. Wash and spin dry 100 g of fresh baby spinach. Prepare a vinaigrette with 3 tbsp. at s. olive oil, 4 tbsp. at s. lemon, salt and pepper. Arrange the buckwheat, avocado, salmon, delicately peeled eggs and baby spinach in bowls and drizzle with vinaigrette.
Velouté of peas, leeks, mint For 4 people. Clean then cut 3 white leeks into slices. Peel and mince 1 shallot. In a casserole dish or large saucepan, pour 2 tbsp. at s. of olive oil, sauté the shallot and leek for 5 minutes, without browning them. Cover with 1 L of vegetable stock, bring to the boil before adding 500 g of fresh peas. Cook everything for 10 minutes. Salt, pepper and mix. Add 10 mint leaves and 1 tablespoon of ricotta before serving.
Thin beetroot and feta tart Spread 1 puff pastry on a baking sheet, place a sheet of parchment paper and small ceramic balls (or dried beans) on it, in order to pre-bake the pastry for 15 min at 200°. Peel and cut into thin slices 500 g of cooked beets and cut 150 g of feta into small cubes. Peel and chop 1 small onion. Brown it in a pan with a little oil for 5 minutes, deglaze with a dash of balsamic vinegar and wait for the liquid to evaporate and caramelize the onion. At the end of the pre-cooking of the dough, remove the balls (or dried beans) and the parchment paper. Add the slices of beetroot, the onion, the feta, a little thyme, the pine nuts, salt and pepper. Bake the dish for 30 minutes at 180°.
Chicken avocado salad For 4 people. Cut 2 chicken fillets into aiguillettes, and marinate them with 1 tbsp. at s. olive oil, 2 tbsp. at s. lemon juice, 1 tbsp. at s. provence herbs and a little salt for 30 min. Then cook them in a pan with a little oil for about 5 minutes. Peel and slice 2 avocados (and sprinkle them with a little lemon juice) and ¼ cucumber. Wash and halve 16 cherry tomatoes. Chop 2 spring onions. On the plates, arrange a little arugula, slices of cucumber, avocado, onion, cherry tomatoes and pieces of chicken. Serve with a vinaigrette composed of 1 plain yogurt, 1 tbsp. at s. olive oil, 1 tbsp. at s. red wine vinegar or lemon, salt and pepper.
Cream Of Watercress For 4 people. Wash and cut the stems of 2 bunches of watercress. Peel, wash and dice 3 potatoes. Peel and mince 1 shallot or 1 onion. Brown the onion or shallot in a saucepan or casserole dish with a touch of oil until it browns. Then add the watercress and let it melt for about 5 minutes. Add the potatoes then 1.5 L of boiling water. Cook for 15 minutes (checking the cooking of the potatoes with a knife). At the end of cooking, add 2 tablespoons of ricotta and mix everything. Salt and pepper to taste.
Pasta Primavera For 4 people. Bring a large pot of salted water to a boil. Add 200 g of fresh green beans, then 2 min after 200 g of fresh peas and continue cooking for ten minutes. Cook the 500 g of pasta of your choice in parallel, according to the cooking time indicated on the packaging. While cooking, wash and cut in half 100 g of cherry tomatoes. Once the vegetables and pasta are cooked, drain and combine everything. Then serve the pasta dish, adding the cherry tomatoes, basil leaves, salt and pepper.
Quinoa, spinach, pomegranate and feta salad For 4 people. Rinse 200 g of quinoa, place it in a saucepan, add 500 ml of water and a little salt. Bring to a boil, cover and simmer for 10 minutes. At the end of this cooking, turn off the heat, fluff with a fork and cover for another 5 minutes. Meanwhile, wash and spin dry 4 handfuls of baby spinach. Cut 1 pomegranate in half and remove its seeds. Wash, dry and chop 20 mint leaves. Prepare the vinaigrette: mix 4 tbsp. at s. olive oil, 1 tbsp. at s. water, 2 tbsp. at s. lemon juice, ½ tsp. c. cumin, salt and pepper. Mix the vegetables and the quinoa, add 30 cubes of feta with herbs, and serve the dish with the vinaigrette. It is possible to add walnuts and dried cranberries to the salad.
Cantonese rice For 4 people. Cook 250 g of long rice according to the instructions on its packaging. While cooking, peel and finely chop 1 white onion and 1 clove of garlic. Peel and cut into small cubes 80 g of carrots. Cook the carrots and peas in salted boiling water for 2 to 3 minutes, before draining them. In a sauté pan or wok, heat the onion and garlic over high heat for 2 to 3 minutes, then add the carrots and continue cooking for 3 minutes. Then add the peas and 250 g of diced white ham. Mix then break 2 eggs. Stir the eggs to scramble them and incorporate them into the other ingredients. Add the rice and continue cooking for 2 minutes. Salt and pepper. Serve with salted soy sauce.
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