4 Simple and Refreshing Spring Recipes
Photo Courtesy of Wix
Spring is the perfect time to broaden your palate with fresh fish and vegetables. Try one of these four refreshing and simple spring recipes for tonight’s dinner and let us know what you think!
Nothing tops the taste of lemon and fresh fish. For this main dish, we’re using tilapia. Start by combining 1 cup panko breadcrumbs, 2 tablespoons olive oil, 2 tablespoons chopped fresh dill, ¼ teaspoon salt and 1/8 teaspoon pepper. Lay four tilapia fillets in a greased pan, brush with 1 tablespoon lemon juice and pat on the breadcrumb mixture. Bake uncovered at 400° for 12-15 minutes and serve with lemon wedges. Bon Appétit!
This recipe comes from Gaby Dalkin’s cookbook and offers a spring twist on the traditional Cobb salad. You’ll need 8 heads of gem lettuce, 4 Persian cucumbers, 1 Easter radish, 1 avocado, 8 canned artichoke hearts and about 1 ½ cups of asparagus. Chop or slice it all up, add it to a large bowl and top with 3 tablespoons of fresh dill and mint. For the vinaigrette, combine the juice of 1 lemon, 1 tablespoon of champagne vinegar, 2 chopped cloves of garlic, 1 chopped shallot, 1/3 cup of olive oil, a sprinkle of salt and a dash of pepper. This fresh take on Cobb salad will have family and friends begging for the recipe!
3. Salmon Skewers with Rice Slaw
With a total prep and cook time of 30 minutes, it’s hard to beat these easy sweet and savory skewers. Start by draining the juice from 1 can of unsweetened pineapple chunks and setting it aside. Create a glaze for our salmon by whisking together 3 tablespoons honey, 1 tablespoon gochujang (can be found at any Asian supermarket) and ½ cup of the pineapple juice. Combine another tablespoon of gochujang with the remaining pineapple juice and toss with 2 cups of coleslaw veggie mix and 2 cups of cooked brown rice. Once the slaw is complete, begin alternating between the pineapple chunks and 1-inch cubes of salmon on metal or wooden skewers. Broil these for 5-6 minutes, brushing with the glaze during the last two and once removed from the oven. Serve with the slaw and get ready to smile.
Asparagus always makes a delicious side dish, but this homemade dressing takes it to the next level. Blend together 3 tablespoons cider vinegar, ¾ tablespoons Worcestershire sauce, 1/3 cup sugar, 1 tablespoon grated onion, ½ teaspoon salt and ½ teaspoon paprika. As you’re blending, slowly pour in 1/3 cup canola oil. Pour over cooked asparagus paired with wedge-cut tomatoes and top it all off with toasted almond slices and blue cheese.
Before summer officially arrives, make the most of these refreshing and simple spring recipes from this season. Don’t worry – we’ll update you with summer recipes soon!
Rachel Rebecca Smith is a graduate student at James Madison University. After earning a BA in Writing, Rhetoric and Technical Communication at JMU, she decided to return to the program for her Master’s. She will graduate with her MA in WRTC this May.