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April 4, 2014

Spring Recipes

The arrival of spring means that seasonal fruits and vegetables like asparagus, strawberries, and rhubarb are finally in season. We’re scoured some of our favorite cooking magazines to find the perfect spring meal. Begin by serving the chicken and asparagus dish alongside a flavorful strawberry spinach salad. Finish with a sweet yet tart rhubarb crumble for a satisfying finish to the meal. Your family will love this colorful, delicious meal so much they won’t even realize how healthy it is!

Asparagus:

Roasted Chicken with Asparagus:

roasted-chicken-asparagus_300For a delicious meal-in-one, try this simple yet flavorful dish. With only six ingredients, it can be prepared in mere minutes. You can substitute other spring vegetables, such as new potatoes or mushrooms, in place of the asparagus. This is the perfect dish to serve when you want a meal that highlights the new vegetables you got from your garden or farmer’s market.

Source: Real Simple

Serves: 4

Ingredients:

1 tablespoon olive oil

8 bone-in chicken thighs

Salt and pepper

1 bunch asparagus, trimmed

1 pint grape tomatoes

1 tablespoon fresh thyme, plus more for garnish

Instructions:

1.) Heat oven to 400° F. Heat the oil in a large ovenproof skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. In batches, cook the chicken, skin-side down, until browned and crisp, 8 to 10 minutes. Transfer to a plate.

2.) To the skillet, add the asparagus, tomatoes, and thyme. Top with the chicken and roast until cooked through, 20 to 25 minutes. Serve sprinkled with thyme.

 

Strawberries:

Your family will love this vibrant, colorful strawberry spinach salad. If you want to make a meal out of it, add some chopped cooked chicken. The salad is also delicious when served with pecans instead of walnuts.

Spinach-Strawberry-Salad-1Spinach Strawberry Salad

Source: Taste of Home

Serves: 8-10

Ingredients:

1 package (10 ounces) fresh spinach, torn

2 cups fresh strawberries, sliced

1/2 cup chopped walnuts, toasted

1/3 cup canola oil

3 tablespoons raspberry vinegar

1 teaspoon sugar

1/2 teaspoon salt

Feta cheese, optional

 

Instructions:

1.) In a large bowl, combine the asparagus, spinach, strawberries and walnuts. In a small bowl, whisk the canola oil, vinegar, sugar and salt. Drizzle over salad and toss to coat. Serve immediately.

Rhubarb:

rhubarb-crumble-ck-665505-lHoney-Rhubarb Crumble

Source: Cooking Light

Serves: 6

Rhubarb is the perfect change of pace from more traditional fruits. Many people pair the tart fruit with raspberries or strawberries for a tangy yet sweet dessert. This rhubarb crisp is a unique, delicious alternative to a more traditional apple or cherry crisp. Because it’s made with low-fat ingredients, it’s something that the entire family can enjoy.

Ingredients:

5-1/2 cups sliced rhubarb

1/4 cup honey

1 teaspoon grated lime rind

Vegetable cooking spray

1/3 cup regular oats

1/3 cup all-purpose flour

1/4 firmly packed brown sugar

  • 3 tablespoons chilled stick margarine, cut into small pieces

1 1/2 cups vanilla nonfat frozen yogurt, optional

Instructions:

1.) Combine the first 3 ingredients in a bowl, and toss well. Spoon into an 8-inch square baking dish coated with cooking spray.

2.) Place oats, flour, and sugar in food processor, and pulse 2 to 3 times. Add chilled margarine, and process until mixture resembles coarse meal; sprinkle over rhubarb mixture. Bake at 375° for 40 minutes or until rhubarb is tender. Serve with frozen yogurt if desired.



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