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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 

Ingredients 

  • 5 cups chopped fresh kale - SGC# 193169 

  • 3 cups torn romaine - SGC# 191478 

  • 1 package (14 ounces) coleslaw mix - SGC# 191239 

  • 1 medium fennel bulb, thinly sliced - SGC# 197137 

  • 1 cup chopped fresh broccoli - SGC# 192443 

  • 1/2 cup shredded red cabbage - SGC# 191303 

  • 1 cup crumbled feta cheese - SGC# 056615 

  • 1/4 cup sesame seeds, toasted - SGC# 171157 

  • 1/3 cup extra virgin olive oil - SGC# 065312 

  • 3 tablespoons sesame oil - SGC# 487739 

  • 2 tablespoons honey - SGC# 121889 

  • 2 tablespoons cider vinegar - SGC# 128210 

  • 2 tablespoons lemon juice - SGC# 082214 

  • 1/3 cup pureed strawberries - SGC# 082354 

  • Sliced fresh strawberries - SGC# 193128 

Directions 

  1. Combine kale and romaine. Add coleslaw mix, fennel, broccoli, and red cabbage; sprinkle with feta cheese and sesame seeds. Toss to combine. 
     

  1. Stir together olive oil and sesame oil. Whisk in honey, vinegar, and lemon juice. Add pureed strawberries. Whisk until combined. Dress salad just before serving; top with sliced strawberries. 

 

5. Grilled Steak with Tomatoes, Red Onion, and Balsamic 

Ingredients 

  • 2 lb Mill Street Local flank steak - SGC# 277147 

  • 1 1/2 teaspoons kosher salt and fresh black pepper (to taste) - SGC# 052100 & 169540 

  • garlic powder - SGC# 170423 

  • 1 tbsp extra virgin olive oil - SGC# 065312 

  • 2 tbsp balsamic vinegar - SGC# 128521 

  • 1/3 cup red onion (chopped) - SGC# 192237 

  • 3 to 4 medium tomatoes (chopped (about 3 1/2 cups)) - SGC# 191692 

  • 1 tbsp fresh basil  - SGC# 193458 

Directions 

  1. Pierce steak all over with a fork. Season generously with salt, pepper and garlic powder and set aside about 10 minutes at room temperature. 
     

  1. In a large bowl, combine onions, olive oil, balsamic, salt and pepper. Let onions sit a few minutes in the mixture to mellow a bit. Combine with tomatoes and fresh herbs and adjust seasoning if needed. 
     

  1. Heat grill or broiler on high heat. Cook steak about 7 minutes on each side for medium rare or longer to taste. Remove from grill and let it rest on a plate for about 5 minutes before slicing. 
     

  1. Slice steak thin on the diagonal; top with tomatoes and serve. 

 

6. Caprese Chicken Skillet 

Ingredients 

  • 1/2 cup plus 1 tablespoon balsamic vinegar (divided) - SGC# 128521 

  • 1 tablespoon plus 1 teaspoon honey (divided) - SGC# 121889 

  • 4 small boneless (skinless chicken breasts (24 oz)) - SGC# 211931 

  • 1¼ teaspoons kosher salt (divided) - SGC# 052100 

  • ½ teaspoon ground black pepper (divided) - SGC# 169540 

  • 2 tablespoons extra virgin olive oil (divided) - SGC# 065312 

  • 1 small red onion (diced (about 1 cup)) - SGC# 192337 

  • 4 cloves garlic (minced (about 4 teaspoons)) - SGC# 192922 

  • 4 cups sliced tomatoes: halved cherry or grape tomatoes ((2 pints) or ½- inch- diced peak season plum or other garden tomatoes) - SGC# 191692 

  • ¼ teaspoon dried thyme - SGC# 169664 

  • 4 ounces part- skim mozzarella pearls ((scant 1 cup) or 4 ounces block- style part- skim mozzarella cheese cut into bite-sized cubes) - SGC# 054092 

  • ¼ cup tightly packed fresh basil leaves (thinly sliced) - SGC# 193458 

Directions 

  1. In a small saucepan, combine ½ cup of the balsamic vinegar and 1 tablespoon of the honey. Gently simmer over medium- low heat, stirring occasionally, until thickened and reduced by a little more than half, about 15 minutes. 

  1. Remove from the heat and set aside. 

  1. While the balsamic reduces, arrange the chicken on a cutting board and stretch a large sheet of plastic wrap over the top. Lightly pound the chicken breasts into an even ½- inch thickness. Discard the plastic, then sprinkle the chicken with ¾ teaspoon of the salt and ¼ teaspoon of the pepper, seasoning both sides. 

  1. In a large, heavy- bottomed skillet, heat 1 tablespoon of the oil over medium- high heat. Once the oil is hot but not smoking, add the chicken breasts top- sides down, being careful of oil that may splatter. Let cook undisturbed for 4 minutes, or until lightly browned. 

  1. Flip and cook an additional 3 minutes. Check for doneness. The chicken should reach 165 degrees F at the thickest part when tested with an instant- read thermometer, and when sliced, the juices should run clear. 

  1. If it needs additional time, flip again and continue cooking for a few minutes on each side, until done. The total cooking time will vary depending upon the size of your chicken. Remove to a plate and cover to keep warm. 

  1. Without wiping out the pan, reduce the skillet heat to medium. Add the remaining tablespoon of oil, swirl to coat the pan, then add the red onion and let cook until slightly softened, about 3 minutes, scraping the browned bits off the bottom of the pan as it cooks. 

  1. Add the garlic and let cook 30 seconds, just until fragrant. 

  1. Add the tomatoes, thyme, and remaining 1 tablespoon balsamic vinegar, 1 teaspoon honey, ½ teaspoon salt, and ¼ teaspoon pepper. Increase the heat back to medium high and cook until the tomatoes begin to soften, about 2 minutes. 

  1. Return the chicken to the pan, nestling it into the tomatoes, and scatter the mozzarella throughout. 

  1. Cover the pan and remove from the heat. Let stand for 1 to 2 minutes to allow the mozzarella to become soft and melty. 

  1. Uncover, drizzle the balsamic reduction over the top, and sprinkle with the fresh basil. Serve warm. 

 

7. Pork Tenderloin with Rhubarb-Shallot Compote  

Ingredients 

  • 1 pound rhubarb, stalks only, sliced 1/2 inch thick - SGC# 196636 

  • 1/2 cup shallots, halved lengthwise and thinly sliced crosswise - SGC# 193649 

  • 1 1/2 tablespoons unsalted butter, melted - SGC# 054004 

  • 1/3 cup sugar - SGC# 051805 

  • 1 teaspoon minced thyme plus twelve 2-inch thyme sprigs - SGC# 193482 

  • Kosher salt and freshly ground pepper - SGC# 052100 & 169540 

  • 2 pork tenderloins (3/4 pound each), cut into 6 pieces each - SGC# 219740 

Directions 

  1. Light a grill. In a medium bowl, toss the rhubarb and shallots with the butter to coat. Stir in the sugar and minced thyme and season with salt and pepper. 
     

  1. Tear off four 16-inch-long sheets of extra-heavy-duty foil. Mound half of the rhubarb mixture in the center of each of 2 foil sheets. Gently pound the thicker pieces of pork about 1 inch thick. Season with salt and pepper and press a thyme sprig onto each piece. Arrange the pieces of pork in a layer on the rhubarb. Cover with the 2 remaining sheets of foil; fold up the edges all around to seal. 
     

  1. Grill the hobo packs over fire for about 12 minutes, or until sizzling and puffed. Using oven mitts, transfer the packs to a rimmed platter. Open the packs carefully, transfer the pork and rhubarb to plates and serve. 

 

8. Grilled Asparagus Subs 

Ingredients 

  • ¼ cup ketchup - SGC# 080253 

  • ¼ cup mayonnaise - SGC# 123325 

  • 2 tablespoons sherry vinegar - SGC# 125417 

  • 2 tablespoons Dijon mustard - SGC# 076512 

  • 1 clove garlic (chopped) - SGC# 192922 

  • 1 chipotle chile in adobo sauce - SGC# 434576 

  • Salt  - SGC# 052100 

  • 2 pounds asparagus (medium peeled and trimmed) - SGC# 193426 

  • Olive oil (for drizzling) - SGC# 053059 

  • 4 sub or hoagie rolls (7-inch split and lightly toasted) - SGC# 200089 

  • ¼ cup raisins - SGC# 074500 

  • 4 scallions (thinly sliced) - SGC# 192014 

  • ¼ cup feta cheese (crumbled) - SGC# 056615 

Directions 

  1. In a blender, combine the ketchup with the mayonnaise, vinegar, mustard, garlic, and chipotle. Puree until smooth. Season the French dressing with salt. 
     

  1. In a large pot of boiling salted water, cook the asparagus until bright green, about 2 minutes. Drain the asparagus and spread them out on a large baking sheet to cool. 
     

  1. Preheat a large grill pan. Drizzle the asparagus with olive oil and season with salt. Grill over moderately high heat, turning, until tender and lightly charred, about 3 minutes. 
     

  1. Spread the cut sides of each roll with 3 tablespoons of the smoky French dressing. Arrange the grilled asparagus on the subs and top with the raisins, scallions, and crumbled feta. Close the sandwiches and serve. 

 

Sources: Feasting at Home, Taste of Home, Skinny Taste, Food and Wine


SGC Marketing Team
SGC Marketing Team