With the (hopeful) rise in temperatures, cravings for lighter meals are also increasing. Picking recipes centered around in-season produce will not only ensure better health benefits but also fresher and stronger flavor. Here’s a few recipes to choose from that are fresh and flavorful!
Strawberry Spinach Salad
For the Salad:
10 Ounces Baby Spinach
1 Quart Strawberries
½ Red Onion
4 Ounces Feta Cheese
TO MAKE THE SALAD:
Mix all ingredients in a large salad bowl and lightly drizzle with dressing. Toss until well combined, and set aside the extra dressing to add as needed.
For the Dressing:
½ Cup Extra Virgin Olive Oil
¼ Cup Balsamic Vinegar
½ Cup White Sugar
1 Tablespoon Minced Red Onion
1 Tablespoon Poppy Seeds
TO MAKE THE DRESSING:
Combine all the ingredients in a jar and shake until all the sugar is dissolved and the ingredients are combined.
Honey Glazed Carrots
2 Lbs Carrots Peeled
¼ Cup Honey
3 Garlic Cloves Minced
2 Tablespoons Melted Butter
1 Tablespoon Olive Oil
1 Teaspoon Cinnamon
½ Teaspoon Ground Ginger
¼ Teaspoon Pepper
Pasley and Thyme for garnish (optional)
- Preheat the oven to 425F and cut your peeled carrots on a diagonal until 1-1.5” length.
- In a mixing bowl, toss carrots with garlic, honey, olive oil, butter, and spices.
- Pour carrots and glaze onto a sheet pan, evenly spread. Roast for 20-25 minutes, tossing halfway. If preferred, broil for 2-3 minutes after to achieve a caramelization on the edges.
- Transfer carrots to serve and garnish with desired herbs.
Lemon Dill Tortellini
1 Ounce Parmesan Cheese (plus some for serving!)
1 Large Egg Yolk
1 Clove Garlic
1 Medium Lemon
½ Medium Bunch Dill
1 ¼ Cups Heavy Cream
1 ¼ Cups Chicken or Vegetable Broth
20 Ounces Frozen Cheese Tortellini
Salt and Pepper to taste
- Combine parmesan cheese and egg yolk in a bowl and beat with a fork until a thick, uniform paste is formed.
- Mince one garlic clove and finely grate about 1 teaspoon of zest from your lemon. Pick the fronds from your dill and finely chop.
- Place garlic, lemon zest, heavy cream, broth and salt and pepper into a large skillet. Bring to a simmer over medium heat, stirring to combine. Add tortellini to skillet and stir frequently to keep from sticking until tender and warmed, about 10 minutes.
- Remove skillet from heat and add lemon juice, chopped dill, and parmesan egg mixture. Stir to combine. Taste and season with desired seasonings and additional parmesan cheese if desired.
Cocktail: Bees knees
2 Ounces Gin
¾ Ounces Squeezed Lemon Juice
½ Ounces Honey Syrup
Lemon Twist for garnish
- Add gin, lemon juice, and honey syrup into a shaker with ice and shake until chilled.
- Strain into chilled cocktail glass and garnish with lemon twist.
