Recipes tagged with « Spring Recipe »
Warm Blue Cheese Salad
Salad with warm melted blue cheese on crusty bread, fresh greens, and pear slices. Vinaigrette tangy with white wine vinegar and honey, balanced with garlic and olive oil. Cheese swap with goat cheese or Camembert works. Bread crisped under broiler, cheese bubbling and golden. Pear adds fresh, juicy contrast. Visual cues mark readiness rather than strict timing. Quick, fresh, balanced. Vegetarian, no nuts or eggs.
Spiced Tempeh Apple Salad
Mesclun greens tossed with crisp green apple and Lebanese cucumbers. Tempeh pan-seared with honey, turmeric, and smoked paprika adds warm spice and texture. Toasted sunflower seeds swap in for pumpkin seeds; dried sour cherries replace golden raisins for tang. Olive oil and lime vinaigrette brightens the bed of greens. A fresh coriander finish. Four servings, easy vegetarian and gluten free. Mixes crunchy, sweet, smoky, with tart and herbal notes. Ideal for spring and summer light dinners or lunch. No nuts or dairy. Quick assembly but attention for even tempeh browning and balanced acidity.
Artichokes in Tomato Vinaigrette
Steam-tender artichokes nestled in a tangy tomato sauce base with a mayo twist. Garlic and onion base savory enough to elevate simple ingredients. White wine adds depth; lemon keeps brightness. Swap mayo for Greek yogurt, tomatoes for sun-dried for varied texture and richer umami. Watch for artichoke softness not strictly by time but by leaf pull and stem tenderness. Sauce thickens to rich coating consistency with slow tomato cooking and gentle wine simmer. Ends chilled or slightly warm; versatile for spring or fall. No gluten, dairy-free options with easy ingredient swaps. Sauce is creamy, slightly acidic, and aromatic. Balanced simplicity and technique-packed.