The winter season may be over soon, and what’s coming ahead? It’s spring time! This is when you feel more excited as you welcome the sun, a much better weather, and more harvest of plants! That being said, you need to be ready learning new food recipes that you can serve and eat. Here are some special treats for you.
Recipe 1: Pasta with Spinach and Chili Tomatoes
Cooking Time: 30 minutes
200g whole-meal penne pasta
125g bag young spinach leaves (coarsely chopped)
400g can tomatoes (chopped)
1 onion (thinly chopped)
2 garlic cloves (crushed)
1/2 teaspoon dried chill flakes
1/2 teaspoon dried oregano
100ml red wine
2 teaspoon olive oil
25g Parmesan cheese
1. Boil pasta in salted water. Drain and transfer to a serving plate.
2. Pour oil in a pan and sauté garlic, onion, and chili flakes.
3. Add 2 tablespoons of water if necessary.
4. Toss tomatoes, oregano, and wine into the pan. Stir to coat and combine ingredients.
5. Add spinach and cook for 2 minutes or less.
6. Transfer the sauce over the pasta.
7. Top with cheese and serve.
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Recipe 2: Prawn Spring Roll Wraps
Cooking Time: 30 minutes
60g dried thread rice noodles
8 small sheets filo pastry
200g raw peeled prawns (halved)
300g pack fresh stir-fry vegetables
small bunch coriander (stalks sliced, leaves chopped)
1 tablespoon sunflower oil
half finger-length fresh root ginger (grated)
2 tablespoons sweet chilli sauce (plus extra to serve)
1 tablespoon sesame seeds
1. Preheat oven to220 C/fan 200 C/gas 7.
2. Cook noodles by boiling in water. Drain and place into a bowl. Set aside.
3. Pour oil in a pan.
4. Stir fry vegetables, coriander stalks, and ginger.
5. Add prawns and stir fry.
6. Add sweet chili sauce. Mix to coat ingredients.
7. Add noodles and coriander leaves. Stir to combine ingredients.
8. Brush filo sheets with oil and cover the other sheets.
9. Spoon prawn mixture onto each sheet. Fold and roll.
10. Brush more oil and sprinkle with sesame seeds.
11. Bake the rolls on a baking sheet for 15 minutes.
12. Sever with a saucer of chili sauce on the side of the plate.
Recipe 3: Bean, Ham and Egg Salad
Cooking Time: 15 minutes
2 eggs hard-boiled (peeled and quartered)
500g baby potatoes
200g green beans
200g frozen peas (defrosted)
175g lean ham (shredded)
For the Dressing:
1/2 lemon juice
1 tablespoon wholegrain mustard
1 tablespoon honey
1. Boil potatoes in water for 10 minutes.
2. Add beans into the boiling water 3 minutes before it passes 10 minutes.
3. Add peas before finally removing the pot from the heat.
4. Drain all vegetables and cool under water. Drain and place on a serving plate or bowl.
5. Mix honey, mustard, and juice.
6. Pour the dressing all over the vegetables.
7. Sprinkle with ham and place eggs on top.
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Recipe 4: Asparagus with Breadcrumbs and Lemon Zest
1 bunch asparagus (trimmed)
1 tablespoon extra-virgin olive oil
coarse salt and ground black pepper
1/2 cup coarse whole-wheat breadcrumbs (pulsed in a food processor)
1 tablespoon unsalted butter
1 lemon zest (grated)
1. Preheat oven to 425-degree Celsius.
2. Place asparagus on a baking sheet.
3. Drizzle with oil and mix to coat.
4. Sprinkle with salt and pepper. Mix to coat.
5. Roast the asparagus for 10 to 15 minutes.
6. Heat butter and add breadcrumbs. Stir to coat.
7. Add salt and lemon zest in the breadcrumbs.
8. Top the breadcrumbs all over the asparagus.
Recipe 5: Penne with Sausage, Chard, and Artichoke Hearts
Cooking Time: 20 minutes
12 ounces whole-wheat penne
2 tablespoons olive oil
3/4 pound chicken sausage (removed from casing)
3 cloves garlic (minced)
1 bunch Swiss chard (cleaned, stems and leaves separated, and chopped)
1 9-ounce box frozen artichoke hearts (thawed)
salt and black pepper
1/3 cup sun-dried tomatoes (sliced)
1 tablespoon tomato paste
3/4 cup grated Parmesan ( plus more for serving)
1/3 cup chopped fresh basil leaves
1/4 teaspoon red pepper flakes
1. Boil paste in salted water. Drain, transfer in a serving bowl, and set aside.
2. Pour oil in a skillet or pan and heat.
3. Toss sausage and stir fry for 10 minutes. Transfer to a bowl and set aside.
4. Pour more oil and toss artichoke hearts, chard stems, and garlic. Stir to coat and combine ingredients.
5. Sprinkle with salt and pepper. Stir more.
6. Add chard leaves and let it cook for 5 minutes.
7. Pour tomato paste and stir to coat ingredients.
8. Pour sausage and tomato paste over pasta.
9. Add red pepper flakes and basil.
10. Sprinkle with Parmesan cheese.
11. Mix to coat and combine all ingredients.
12. Season with more salt and pepper if necessary and serve.
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Recipe 6: Strawberry Granita
Preparation Time: 3 hours and 40 minutes
5 tablespoons sugar
3/4 cup water
4 cups ripe strawberries (washed and hulled)
1 tablespoon fresh lemon juice
1 tablespoon aged balsamic vinegar
1/8 teaspoon ground black pepper
1 tablespoon basil leaves (cut into thin strips)
1. Mix water and sugar in a saucepan to make sugar syrup. Cool to room temperature and set aside.
2. Pour half of the strawberries, lemon juice, and sugar syrup in a blender.
3. Transfer the mixture into a mesh sieve and press to push pulp.
4. Pour mixture into a pan. Refrigerate for 2 hours.
5. Scrape granite using a fork and refrigerate again for an hour.
6. Transfer strawberries into a serving bowl.
7. Add sugar, vinegar, and pepper into the strawberries, and mash.
8. Add basil into the mixture.
9. Spoon granite into each serving glass. Top with strawberry mixture.
With these recipes, you can welcome spring that can satisfy your taste and belly! So, get ready for the new season and keep your diet healthy.