When creating your dinner menu for this spring holiday season, consider using all the beautifully bright and tasty fruits and vegetables that are in season during spring. This collection of recipes are perfect for Easter or Passover celebrations!
The radish root is a delicious and crisp vegetable perfect for snacking on raw: serve with hummus, add to salads, shred into slaws, or toss into any dish where you want additional crunch. They are full of vitamins and fiber.
You can also make radish “bites”- slice them into rounds & top with flavored cream cheese, goat cheese or avocado
Here’s a way to update your basic avocado toast: add quick pickled radishes. Plus, everything with fresh dill is delicious! You can also use your favorite type of cracker, matzo crackers, or thinly sliced and toasted baguette. Click the title for this BBC recipe.
Deviled eggs can be made ahead of time and stored in the fridge. These are perfect for snacking on while waiting for dinner! Top with fresh cilantro or parsley.
Crudité Platter with Miso Dip
- 3 tbsp. white miso paste
- ⅓ cup Greek yogurt
- ¼ garlic clove, grated
- 1/2 -1 tbsp. honey
- 2 tbsp. rice wine vinegar
- ½ tsp. toasted sesame oil (optional)
- salt and pepper to taste
- Vegetables: rainbow carrots, cucumber, snap peas, radishes, and blanched cauliflower
- Add all of the dip ingredients to a bowl, starting out with 1 tablespoon of the honey. Whisk thoroughly to combine.
- Taste, and add the remaining tablespoon of honey if you’d like it sweeter. The flavor should be salty, tangy, and slightly sweet.
- Arrange the vegetables onto a serving platter.
- Open up a few of the sugar snap pods and sprinkle the peas around the plate.
- Serve with the dip on the side.
- Recipe from theclevercarrot.com
We used tzatziki, feta cheese, two types of green olives, cucumber, bell pepper, hummus with sumac, lentil (or matzo) crackers, falafel (optional), and of course our recipe for quinoa tabbouleh!
Click Here: Quinoa Tabbouleh Recipe
Try this recipe from Cookie and Kate for a lighter and refreshing version of potato salad. This recipe is mayo-free. Remember to reserve 1/4 cup of the potato cooking water to add to the dressing. Use Huckleberry purple potatoes to brighten up the dinner table. Add some fresh dill before serving.
Both these roasted veggie recipes are super easy! Just toss in olive oil and pop in the oven.
- 1 head of lettuce, chopped, rinsed and dried
- 1/2 basket of strawberries, rinsed and sliced
- 1/4 cup toasted pecans or walnuts
- optional additions: 1/4 cup roasted beet pieces, crumbled cheese, sliced red onion
- 2 Tbs olive oil or grapeseed oil
- dash of white balsamic vinegar + dash of maple syrup or agave
- Juice of 1 orange or 2 tangerines
- dash of sea salt
- Whisk dressing ingredients together in a large bowl and adjust to taste.
- Add rinsed/dried/chopped lettuce and toss well.
- Sprinkle with all the toppings and serve.
This dessert from Saturday Kitchen on the BBC is naturally gluten-free and utilizes the fruits that are in season! Use whichever type of organic apple that you prefer.
We love mixing fresh strawberries and kiwis together but you can make a parfait with any of your favorite fruits.
Layer with yogurt or try a non-dairy coconut yogurt. Stir in chia seeds for extra Omega-3s and protein.
Top with granola – use homemade or locally produced to avoid any unnecessary additives.
Icebox cakes are one of the easiest desserts to make – just be sure you have enough space in your refrigerator and plan ahead because this recipe needs 4 hours to set.
Top the cake with fresh strawberries!