Tomorrow is the official start of spring and that means a whole new selection of fruit and veggies come into season (think asparagus, strawberries, and peas). A new season also means lighter fare as temperatures warm. I’ve collected a few simple spring side dish recipes for you to try over the next few months.
Lemon Orzo with Parmesan and Peas makes for a delicious side dish or even enjoy it as a meatless main dish if you like. You’ll begin by adding olive oil and pasta to a skillet. Stir pasta for about a minute until toasted and then add minced garlic. Next, add in 3 and 1/2 cups of chicken broth and 1 teaspoon of fresh thyme leaves. Bring the broth to a boil, turn down, and cover with a lid. Let simmer for 8-10 minutes until the pasta has absorbed the broth. Remove the lid and add the juice of half a lemon, lemon zest, and 1 and 1/2 cups of peas. Cook until peas are tender. Add 1/3 cup of Parmesan cheese and salt/pepper to taste.
Courtesy of Oh Sweet Basil
Broccoli Pineapple Salad has a combination of sweet and savory flavors, along with a variety of colors and textures that make this side dish one you’ll want to bring along to picnics or special gatherings this spring. The salad consists of broccoli florets, grated cheddar cheese, chopped red onion, seedless red grapes (halved), diced fresh pineapple, chopped pecans, and chopped bacon. The dressing is made by combining 1 cup of mayonnaise or Greek yogurt, 2 tablespoons apple cider vinegar, and 1 tablespoon sugar. Spoon the dressing over the salad ingredients until coated and toss gently.
Courtesy of Plain Chicken
Cheesy Garlic Roasted Potatoes and Asparagus is a great one pan side dish that is perfect for a special occasion or any weeknight meal. You’ll need 2 pounds of fingerling potatoes (cut the larger ones in half), drizzle them with olive oil and sprinkle with salt and pepper and put in a large plastic baggie to shake (this will ensure they are evenly coated with the oil and spices). Place potatoes on a large baking sheet and put in oven that has been preheated to 425 degrees. Cook 15 minutes, stir, and cook another 10 minutes until potatoes are tender. Add 1 pound thick asparagus, cut into 2 inch pieces to the same plastic bag and drizzle with olive oil and sprinkle with salt and pepper (shake to coat evenly). When the potatoes are tender, remove them from the oven, add the asparagus to the pan, and sprinkle on minced garlic. Cook everything for 8-12 minutes until asparagus is tender. Sprinkle veggies with Parmesan cheese and let cook 1-2 more minutes.
Courtesy of Five Heart Home
Check back next week, when I’ll be featuring some delicious and healthy chowder recipes.