4 New Recipes for Spring!

Spring is here, and it’s full of great in-season produce like artichokes, asparagus, leafy greens, and avocados. We’ve said it here before, but buying produce in season is a great way to save on fruits and veggies you love, while also getting the best looking, tasting, and most nutrient-dense version of your fruit and veggie faves!

Let’s take advantage of some in-season produce with some new recipes!

Easy Roasted Asparagus

Asparagus is a great, versatile vegetable. It’s high in vitamin A, K, and folate, and helps support a healthy gut. You can shave it into ribbons and use it in a salad, steam and blend it in a food processor for a soup, or make this super easy side dish for any weeknight dinner or barbeque.

Ingredients:

1 bunch asparagus

Olive oil, salt & pepper

Shredded or flaky parmesan cheese

Instructions:

1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

2. Wash and prep the asparagus by cutting off the ends. Lay on the baking sheet, then season with olive oil, salt, and pepper. Toss to coat. Sprinkle generously with parmesan.

3. Roast asparagus for 25 minutes or until they are tender and cheese is melted.

Slow-cooker Artichokes

Artichokes are another favorite vegetable, and they’re quite unique. Did you know that 1 medium artichoke can have up to 7 grams of fiber? Artichokes can support a healthy gut and heart, and also contain quite a bit of plant protein. Fresh artichokes are best steamed or slow cooked, as in this recipe:

Ingredients:

Few small-medium artichokes, trimmed (any amount that will fit in a slow cooker)

1 cup chicken broth

1 clove garlic, minced

½ tbsp fresh parsley, chopped

½ tbsp fresh basil, chopped

Black pepper

Instructions:

1. Trim the artichokes, making sure to also trim the stems so the artichokes lay flat in the slow cooker.

2. In a bowl, whisk together chicken broth, garlic, herbs, and black pepper. Pour the broth mixture over the artichokes. Then set the slow cooker to low and cook for 3.5-4 hours. When the artichokes are done, baste with the broth and serve!

If you don’t have a slow cooker, you can place your artichokes in a casserole dish or glass baking dish with a lid. Follow the same steps for the broth mixture. Then cover your artichokes with the lid and place in the oven at 300 degrees for one hour, or until the artichokes are tender and peel easily.

Pulled Chicken Gyro Bowl

This recipe is great for families, hosting friends, or preparing in bulk to have for the week. It’s full of so many nutritious and high-fiber ingredients like chickpeas, cucumbers, and tomatoes, and of course takes advantage of in-season avocado.

Ingredients (serves 4):

2 lb chicken breast

Primal Kitchen Greek dressing

2 cups uncooked farro

1 head romaine lettuce, finely chopped

1 can chickpeas, drained and rinsed

½ English cucumber, finely chopped

½ cup tomatoes, finely chopped

⅓ cup radishes, finely chopped

Juice of ½ lemon

2 tbsp apple cider vinegar or white wine vinegar

1 tbsp olive oil

1 tsp fresh parsley, chopped

¼ tsp cumin

½ tsp oregano

2 avocados, diced

Instructions:

1. Prepare the pulled chicken. This can be done in 2 ways:

   1. Slow cooker: add chicken to the slow cooker along with about ½ the Primal Kitchen dressing. Cook on low for 3-4 hours. When done, use two forks to shred the chicken. It should be tender enough that not much effort is needed.

   2. Stovetop: add chicken to a large pot along with about ½ the Primal Kitchen dressing and ½ cup water. Boil the chicken for 25-30 minutes or until cooked through. Then place on a cutting board and use 2 forks to shred. Place the chicken back in the pot (with the heat off) so it can absorb the broth before serving.

2. Boil farro according to package instructions. When done, set aside.

3. Chop cucumber, tomatoes, radishes, and parsley and add to a bowl with the chickpeas. Toss with oregano, cumin, lemon juice, olive oil, and vinegar. Set aside.

4. Chop romaine lettuce and place into a bowl. Do the same for the avocados.

5. When all elements of the meal are prepped, assemble your bowl buffet style! Add farro, romaine lettuce, chickpea salad, pulled chicken, and avocado to your bowl. Drizzle with extra Greek dressing or a little lemon juice and enjoy!

Healthy Burger Bowl

When a burger is what you’re craving, make this refreshing and high-fiber alternative instead! Always think about more ways you can add veggies to your favorite foods:

Ingredients (serves 2):

2 turkey burger patties

1 head romaine lettuce, chopped

1 sweet potato, diced

1 cup cherry tomatoes, halved

1 small ears of corn

Handful of pickle slices

1 tbsp Sir Kensington’s Special Sauce + 1 tsp water

Instructions:

1. Preheat the oven to 425. Dice the sweet potato, then toss with olive oil, salt & pepper. Roast for 20-30 minutes or until crisp to your liking.

2. Cook the turkey burgers according to your preference (grill, broil, in a skillet, etc). You can use ground turkey if easier!

3. Meanwhile, steam the ears of corn, either by boiling in a pot of water for 6-8 minutes, or placing in the microwave in water for 3-4 minutes on low.

4. Chop the romaine lettuce and add to a bowl with the tomatoes and pickles. Add the diced sweet potato, and use your knife to shave the kernels off the corn.

5. Mix Sir Kensington’s Special Sauce with some water to thin and create a dressing. Toss into the salad. Serve the salad with a turkey burger on top and enjoy!

Try some of these recipes for your next gathering or fun weeknight dinner! Which will be your favorites?

By Jessica Kaplan