Keep it Fresh with these Spring Cooking Ideas!
Spring has sprung and thus our cooking styles have changed. Say goodbye to the thick, hearty meals we enjoy in the fall and winter seasons and say hello to the lighter, fresher fare of spring!
So what makes a dish more “springy?” Typically spring cooking is lighter and very colorful! Here are some tips to help you add a springtime flare to your cooking at home!
- Keep it Fresh – Lots of fruits and vegetables will be coming into season during the coming months so take advantage!
- Get Colorful – The beautiful colors of spring can easily transfer into your cooking. Add fruits and vegetables with bright colors to your dishes to give them a springtime feel.
- Stay Light – After months of hearty winter meals, now its time to get light (and I’m not just talking about losing our winter insulation!) Use lighter oils and glazes instead of thick sauces. Try using a protein like fish instead of London broil.
- Keep your Cool – Now that its warm outside we can start making cooler meals (temperature wise that is!) Try making pasta or couscous salads and mix in fruits for a fresh springtime taste.
- Lots of Veges – Start your meal off with a fresh salad and accompany your main course with lots of roasted vegetables!
Spring is all about growth and rebirth. Spring clean your diet and start cooking with a fresh new perspective! To give you a head start try out this recipe we would like to share with you. Not interested in cooking anything? Have your next office meeting or event catered by That Personal Touch Catering! Check out some of our spring specials here.
Roasted Asparagus Salad
- 1/4 pound of fresh asparagus
- 2 Red bell peppers
- 1/3 cup virgin Olive Oil
- 1 clove of garlic, crushed
- 2 tablespoons of fresh lemon juice
- 2 tablespoons of chopped fresh basil
- 2 tablespoons of pine nuts
- ¼ cup of sliced grape tomatoes
- 2 cups of spring mix salad greens
Slice the red peppers in half lengthwise, removing the seeds and the membrane. Place peppers skin up on a sheet pan and place under a hot broiler until the skin blackens and blisters. Cool peppers in a plastic bag for 10 minutes. Carefully remove skin and dice peppers.
Place lemon juice, garlic, olive oil and basil in a small bowl and wisk to combine. Add diced peppers and pine nuts, season with salt and pepper.
Wash and rinse asparagus, carefully remove the woody end (hold each spear at both ends and bend gently-the woody end will snap off at its natural breaking point.) Blanch the asparagus in boiling water for 3 minutes, or until just tender. Immediately drain asparagus and place in a bowl of ice water to cool. Drain again, and pat dry with paper towels.
Arrange spring mix on plate, garnish with sliced grape tomatoes. Place asparagus over spring mix and gently spoon the dressing over the top of the asparagus and serve.
Garnish options: sliced black olives or lemon wedges for squeezing.