The Sustainable Spot

With Summer coming fast and bathing suit season biting at our heals, I figured this would be a great time to do a article on healthy Spring recipes and give you a snapshot of the fruits and veggies in season. I am also extremely proud of my husband who has lost 10 lbs and completely flipped his eating routine to nothing but lean proteins and colorful veggies and have vowed to add a few new super-healthy Spring dinners to my menu. (He also quick drinking Diet Coke for every meal and I couldn’t be happier!!)

I have found a great resource for recipes, shopping lists, and Seasonal Produce Charts at San Francisco based CUESA (Center for Urban Education about Sustainable Agriculture). Below are some healthy recipes to get the best out of Spring, find more on our Healthy Spring Recipe Pinterest Board!  And slim down for summer with these seasonal spring salad recipes!

This weeks seasonal shopping list: CUESA

• Fava greens
• Pastured pork
• Snow peas
• Purple asparagus
• Tomato starts
• Dried figs
• Cherry Belle radishes
• Broccoli di Cicco
• Avocados
• Mustard greens

Vegetarian Spring Rolls: Organic Gardening

• 2 large carrots, julienned
• 2 tablespoons slivered green onions
• 1/3 cup thinly sliced napa cabbage
• 1 tablespoon olive oil
• 1 tablespoon minced fresh cilantro
• 1/4 teaspoon ground black pepper
• 1 package (3 ounces) dried bean thread noodles
• 16 (8″) rice-paper rounds, softened (see note below)
• 2 teaspoons slivered fresh basil or mint
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon dark sesame oil

Click here for step-by-step Preparation

Nutloaf-Stuffed Delicata Squash: CUESA

• 1 onion, finely chopped
• Butter or olive oil for sautéing
• 1½ cups chopped mushrooms
• 2 cloves garlic
• 1 teaspoon dried thyme
• 1 teaspoon dried savory
• 1 teaspoon dried marjoram
• ½ teaspoon dried sage
• ½ teaspoon salt, plus more to taste
• Freshly ground black pepper
• 1½ cups cooked brown rice
• 1½ cups ground walnuts
• ½ cup ground cashews
• 4 eggs
• 1 cup cottage cheese
• 12 ounces grated cheese (Cheddar, Gruyère, Fontina, or a combination, including Parmesan)
• 4 medium-to-large Delicata squash
• ¼ cup fresh herbs (parsley, oregano, chives, or whatever is available)

Click here for step-by-step Preparation

Roasted Spring Vegetables with Arugula Pesto: Eating Well

Veggies

• 4 cups baby or new potatoes, 1 to 2 inches in diameter, halved or quartered depending on size
• 5 teaspoons extra-virgin olive oil, divided
• 4 cups peeled baby carrots
• 1 bunch asparagus, trimmed and cut into thirds
• 1/2 teaspoon salt
• 1/2 cup baby arugula for garnish

Pesto

• 1 clove garlic, peeled
• 5 cups baby arugula
• 1/2 cup finely shredded Asiago cheese
• 1/4 cup toasted pine nuts (see Tip)
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon salt

Click here for step-by-step Preparation