Almond Crusted Scallops and Spring Salad
First up is this amazing almond crusted scallops and spring salad. We’re talking, “Let’s scream spring from the rooftops,” kind of flavors with this dish. The hardest part is really the prep getting your produce chopped, shaved and blanched. Once you’ve done all of that, the rest seems almost too easy. This recipe uses veggies like thinly shaved fennel bulb, sliced Belgian endive, roasted or blanched asparagus, microgreens and chives to bring on the freshness, all tossed in vinegar and seasoned with salt and pepper. Segmented grapefruit adds the perfect fruit accompaniment, and goat cheese garnishes everything to perfection. The scallops are meaty U-12 (meaning LARGE) scallops with the foot removed, seasoned and coated with almond meal flour, then gently seared in butter and olive oil for maximum flavor. Serve the scallops on that bed of fresh veggies and bask in the warm glow of springtime freshness.
Spring Farrotto (Farro Risotto) with Mushrooms, Rapini and Peas
Nothing says spring quite like spring onions, spring mushrooms, rapini or broccoli raab and peas. Especially when they’re combined with delicious diced pancetta, minced garlic, minced chives and finely grated Parmigiano-Reggiano cheese. Throw in the rich, nutty, delicious flavor of organic farro simmered in butter, chicken broth and dry white wine, and you’ve got a springtime meal that’s not only yummy but filling, too. We use salt and pepper to season to taste and extra cheese and chives for garnish. If you find the mixture is too dry and not “saucy” enough, add more water until it’s the right consistency. Once everything has been seasoned and simmered to perfection, dish it into your favorite serving bowls and dig in. This is one springtime meal you won’t be able to get enough of.
Spring Rhubarb, Herb and Wheat Berry Salad
This rhubarb, herb and wheat berry dish is not only beautiful to look at, it tastes beautiful too. It’s perfect as a side dish or as the main attraction, whatever suits you best. The flavors really pop and it’s pretty darn nutritious with all those greens and almonds. We use hard red spring wheat berries or white wheat berries for this dish simmered in chicken stock until they’re tender but chewy, along with microgreens or watercress, chopped rhubarb stalks and strawberries. Minced almonds add protein, fat and a bit of crunch, while basil, tarragon and salt add plenty of seasoning. This salad is lightly sweetened with honey and mixed with queso fresco. You can also use feta cheese in a pinch. We use honey, olive oil, sherry vinegar and minced shallot to make the dressing. Toss everything together and taste test. You can add more salt if you need it. Once everything is to your likely, simply serve and enjoy!
Quinoa Spring Rolls
Step into spring with these superb quinoa spring rolls. They are great for appetizers or even a meal when you’re not in the mood for anything heavy. You can use different fillings to suit your taste buds and you can make them with both shrimp and chicken. Both recipes feature hearty cooked quinoa, plus veggies like seeded red bell pepper, red cabbage and cilantro, and are wrapped in rice paper rounds. You can opt for white rice paper rounds or brown, whichever suit you best. The shrimp rolls also boast steamed or boiled shrimp and green cabbage, and are seasoned with a spicy chili garlic sauce made from chili garlic paste, lemon juice, sugar and fish sauce. The chicken quinoa rolls, on the other hand, include red leaf lettuce and cooked, chopped chicken tenders. They are delicious with our peanut butter satay sauce made from peanut butter and coconut milk, along with sugar, chili garlic paste and soy sauce. No matter which route you take, you will wind up on a street of deliciousness with these Asian-inspired bites.
Millet Spring Roll Salad
Speaking of spring rolls, ever find yourself with a hankering for this treat, but with nothing to wrap them in? Enter the spring roll salad! Not only is it loaded with all those delicious Asian flavors you’re craving, this millet spring roll salad offers a nice boost of fiber too, along with other good-for-you benefits. We make the salad using hulled millet, cooked in water and sea salt until nice and tender. The veggies include shredded carrot, red bell pepper, shredded green cabbage, chopped green onion and canned baby corn. We also add liberal amounts of chopped cilantro, basil and mint for an explosion of flavor. We make the dressing using rice wine vinegar and lime juice for some real “tang” and sriracha chili sauce for a bit of “bite.” Toasted sesame oil, soy sauce and Thai fish sauce complete those Asian flavors. We also use brown sugar for a bit of sweetness and minced garlic, mainly because who can live without garlic? Brown sesame seeds are used for garnish and add a little extra texture to this delicious, nutritious spring roll in a bowl.
There you have it, five flavorful recipes to help you celebrate the approaching season with style and panache. Try one of these yummy recipes today and bask in the glow of spring.
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