Spring has sprung, opening up new possibilities in the kitchen with the range of delicious fresh produce on offer.
September has a bunch of fresh and tasty fruits and vegetables in season, and cooking seasonally can be healthier, save money, and lower your carbon footprint!
Quinoa Salad with Asparagus, Peas, Avocado & Lemon Basil Dressing – Two Peas & Their Pod
This super-springy recipe features a variety of in-season vegetables to create the perfect salad for a spring picnic or BBQ. The zingy springy flavour of lemon and basil take this salad to the next level, with the avocado adding fresh creaminess. Impress your friends and family at the park or co-workers in the breakroom with this delicious, quinoa-based salad. If quinoa isn’t your thing, it can be substituted with the grain or legume of your choice.
Broccoli Bolognese with Orecchiette – bon appétit
A tried-and-true favourite, this chock-a-broc recipe is the perfect way to use up those left-over broccoli stalks hanging around the bottom of your veggie crisper. Combining spicy Italian sausage with flavour-absorbing broccoli is an easy base for a go-to weeknight pasta recipe. For a lower glycemic version swap out orecchiette for zucchini noodles. Using cheese sparingly in your diet is something to think about however this recipe is finished off with perfectly with parmesan cheese. Or you could try a vegan cashew-based variation here.
Walnut Crusted Fish with Carrot & Kale Salad – Gwinganna
This fresh and flavourful dinner recipe features delicious, in-season carrots and is high in protein and omega 3 essential fats. Cooking fresh white fish during the springtime is an easy way to get a boost of protein, without it being too heavy, and the crust of walnuts adds extra crunch. The walnut crust can easily be substituted for another nut of your choice, and a vegetarian/vegan substitution can be made by using eggplant instead of fish.
Lemon Meringue Pie Dip – Something Swanky
A zesty twist on the traditional lemon meringue pie, this decadent dip is the perfect location for your favourite dessert dippers. Swap out refined white sugar for more alkaline and nutritious options such as maple syrup, xylitol, stevia, dates or coconut or palm sugar. Using up the seasonal lemons from the tree in your backyard, or the ones from your neighbour’s tree that overhang your property, this tasty treat will be a winner with young and old alike. Serve with your favourite biscuits, or just a plain old spoon.
Get your cook on with these delicious seasonal recipes, and create a springtime feast!
By Sarah Panther
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