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Springtime pea tabouli salad

Spring salads can be so so good! Think of yourself eating whole, fresh ingredients and feeling happy, healthy, and full. This springy Mediterranean-inspired dish will deliver on all three. Springtime pea tabouli salad is filling thanks to the high-fiber peas and protein-packed quinoa (about 8 grams of protein per 1 cup cooked quinoa). It’s also loaded with tons of vitamins and minerals thanks to a bounty of beautiful spring herbs. Bring this main or side dish to the next family gathering or potluck. It’s vegan so everyone can enjoy it care-free. It’s also absent of easily-spoiled ingredients, so pea tabouli salad does well sitting out at picnics for extended periods of time. SPRINGTIME PEA TABOULI SALAD Ingredients 1 cup dry quinoa (will make about 3 cups cooked) 1/4 tsp salt 2 cups water 1 cup snow peas, sliced 1 cup snap peas, sliced 1 bunch parsley, chopped ~10 springs mint,…

April produce guide: What’s in season

You’ve given your thick sweaters and snow shovels the boot. It’s time to welcome spring and all the tender, young produce making its way to your dinner table this month. Spring is full of vibrant and delicious produce, so clear build your menu starting with these in-season produce. Not only will using produce in-season save you money, but it tastes better, too. It’s a win/win! Here’s what’s in season in April: Artichokes (Best Mar. – May) Artichokes come into season pre-holidays, around October, but they’re at their best from March until May. They may be time-consuming to prepare, but the tender leaves taste great stuffed or served with any number of dipping sauces. Asparagus (Best April – May) Arguably, the king of spring. Asparagus taste great raw, tossed in a fresh spring salad, but they’re also easy to roast, sauté, or even grill. Chives (May – June) Chives are one…

Super Simple Shepherd’s Pie

A 20-minute dinner doesn’t get much better than this classic Irish comfort food. It’s perfect for your St. Paddy’s Day celebration, but it’s plenty delicious enough to make all year long. Shepherd’s Pie is one of those foods you’ll find on any March 17 restaurant menu. You’re practically required to eat it at some point in the month of March. It has become as synonymous with the St. Patrick’s Day celebration as pints of green beer — which is to say, that neither the green-dyed drinks nor this beef-based dinner are exactly Irish. Traditional Shepherd’s Pie uses lamb or mutton (It’s Cottage Pie that uses beef). But here in the U.S., we’ve definitely put our own spin on the holiday, so I think this dish gets a pass, too. I like to cut corners with this recipe and get everything pre-chopped so all I have to do is brown some…

Roasted asparagus and pea soup recipe

A cold spring presents a conundrum — you’re ready for fresh spring flavors, yet you still crave a hearty meal. Need a delicious solution? Try this asparagus and pea soup with a handful of crunchy croutons and flavorful asparagus pieces. It only takes about 30 minutes to make and it’s loaded with healthy vegetables and bright flavors. And weather you sneak some store bought asparagus now, or save this recipe for later to use up the excess you’ll grow in the garden, it will be a win-win every time. Roasted asparagus and pea soup Serves about 4 Ingredients ~ 1/4 cup olive or avocado oil 1 large bundle of asparagus, trimmed about 2 cups of frozen peas 5 cloves garlic, minced 1 shallot, thinly sliced Salt Pepper 2 cups vegetable broth (or chicken broth if you prefer) 1 cup skim milk (or milk that fits your dietary needs) 2 tbsp lemon juice (optional) 1-2 tbsp…

Citrusy, cilantro pasta salad with peas, green beans and almonds

Pasta salads are one of the most simple and versatile dishes around. There’s a seemingly endless combination of delicious pastas, veggies, herbs and spices out there. With fresh ingredients, they rarely fail. This pasta salad uses whole wheat penne for a hearty base and matches it with the snap of green beans, the pop of peas, and the crunch of almonds. Yet, it’s the citrus and cilantro that take it to the next level. Enjoy this light and summery pasta salad with chicken, fish or even on its own. (Use fresh green beans for best flavor. You may substitute Royal Burgundy (Phaseolus vulgarism) for a purple pop along side the green peas and oatmeal colored pasta. The color combo is a real show stopper!) Citrusy Pasta Salad with Peas, Green Beans Prep time: 30 minutes, Serves 3-4 Ingredients 8 ounces whole wheat pasta (I like the shape of penne to match the beans) 4 cups…