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Spring recipes for every menu

Spring recipes for every menu

Spring Awakening

8 Vibrant & Healthy Recipes

Season changes call for new dishes, and there’s no time like Spring to introduce new color onto your menu. Spring sparks the time for healthy recipes to have their moment in the sun. Take a look at 8 vibrant and healthy recipes to consider for this Spring!  

1. Creamy Asparagus Soup with Fennel and Tarragon 

Ingredients 

  • 1 large white or yellow onion, diced - SGC# 193557 

  • 1 small fennel bulb, cored and diced (or sub 2 cups celery) - SGC# 192295 

  • 2–3 tablespoons olive oil - SGC# 059059 

  • 3 cloves garlic- rough chopped - SGC# 192922 

  • ½ pound yellow, yukon or white potatoes, sliced, thin skins OK - SGC# 191859 

  • 6 Cups water or veggie stock or blend of both - SGC# 090069 

  • ¼ teaspoon white pepper - SGC# 171371 

  • 3/4 teaspoon kosher salt - SGC# 052100 

  • 4 Cups chopped fresh asparagus (approx. 1 ½ lbs. to start, then trim the tough ends off) plus a few “tips” for garnishing - SGC# 193426  

  • 2–4 tablespoons fresh tarragon - SGC# 196311 

  • 1/4–1/2 cup fresh basil (or Italian parsley) - SGC# 193458 

  • ½ cup sour cream - SGC# 193046 

  • Garnish: blanched asparagus tips, sour cream (water it down and whisk to thin it –for better swirling) Fennel oil (optional–see below, you can also use olive oil) 

Optional Fennel oil: 

  • 1 ½ Cups fennel fronds, chopped 

  • 1 Cup Italian parsley 

  • ¾ cup grapeseed or Light olive oil 

  • pinch salt 
     

Directions 

  1. In a large heavy bottom pot, sauté onion and fennel in 2 T oil over medium-high heat, for 2 minutes, stirring constantly. Turn heat to medium and continue cooking until softened, about 5-6 minutes. Add garlic and sauté for a couple more minutes, until garlic becomes fragrant. Add water or stock, salt and pepper, and sliced potatoes, and bring to a boil.  

  1. Cover, simmer on low 15-20 minutes until potatoes cooked through and are fork tender. 

  1. Add asparagus, turn heat up and return to a boil, and cook for 2-3 minutes, until tender yet vibrant green. Do not overcook or you will lose the lovely color. Remove from heat and let cool. 

  1. In batches, blend soup until creamy and smooth, adding in the herbs. Blend well, so there are no specs of herbs but rather, let them tint the soup and make it very green. 

  1. Return to the stove and heat gently (do not boil, or you will lose the color). 

  1. Whisk in ½ C Sour Cream 

  1. Divide among bowls, garnish with a swirl of sour cream if you like, fennel oil, blanched asparagus tips, or fresh tarragon. 

 

2.  Chickpea Salad Sandwich 

Ingredients 

  • 1 batch Vegan Chickpea Salad (see below) 

  • 4 slices whole-grain bread or bagels - SGC# 207129 

  • 1 tablespoon mustard - SGC# 076512 

  • 2 large lettuce leaves (red leaf, green leaf, or romaine) - SGC# 191429 

  • 1 Turkish cucumber, thinly sliced - SGC# 192336 

  • 1 carrot, thinly sliced - SGC# 192195 

  • 4 radishes, thinly sliced - SGC# 191305 

  • 1 avocado sliced - SGC# 192605 

  • big handful of sprouts – alfalfa - SGC# 191353 

Vegan Chickpea Salad 

  • 1 can chickpeas, rinsed and drained - SGC# 076240 

  • 1/4 cup chopped Italian parsley - SGC# 193136 

  • 1/4 cup chopped dill (or sub ⅛ cup fresh tarragon) - SGC# 196220 

  • 2 tablespoons whole grain mustard - SGC# 586398 

  • 1–2 tablespoons mayonnaise - SGC# 123325 

  • generous pinch salt and pepper - SGC# 052100 & 169540 
     

Directions 

  1. Make the chickpea salad, placing all ingredients in a medium bowl, mix and smash with a fork until well combined. 

  1. Assemble the sandwiches. Spread a little mustard on the bread. 

  1. Top with lettuce and a generous amount of the chickpea salad. 

  1. Layer sliced cucumber, carrots, radishes, and avocado. 

  1. Top with a mound of sprouts and bread. 

  1. Cut in half and serve! 

 
3.  Lemon Thyme Chicken 

Ingredients 

  • 3 tablespoons all-purpose flour - SGC# 053339 

  • 1/2 teaspoon salt - SGC# 052100 

  • 1/4 teaspoon pepper - SGC# 169540 

  • 4 boneless skinless chicken breast halves (6 ounces each) - SGC# 211953 

  • 2 tablespoons olive oil - SGC# 059059 

  • 1 medium onion, chopped - SGC# 193557 

  • 1 tablespoon butter - SGC# 054004 

  • 1/2 teaspoon dried thyme - SGC# 169664 

  • 1 cup chicken broth - SGC# 090464 

  • 3 tablespoons lemon juice - SGC# 082214 

  • 2 tablespoons minced fresh thyme - SGC# 193482 

Directions 

  1.  In a small bowl, combine flour, salt, and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle the remaining flour mixture over both sides of the chicken. 
     

  1. In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until juices run clear, 7-9 minutes on each side. Remove and keep warm. 
     

  1. In the same pan, melt butter over medium-high heat. Add onion; cook and stir until tender, 3-5 minutes. Stir in thyme and reserved flour mixture until blended. Gradually stir in broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve over chicken. Sprinkle with thyme. 

 

4.  Kale Slaw Spring Salad