### Spring-Inspired Recipes

Spring Green Salad with Lemon Vinaigrette

Ingredients:

• 5 cups mixed greens (arugula, kale, spinach)
• 1 cup sliced radishes
• 1 cup cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled

Lemon Vinaigrette:

• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine mixed greens, radishes, cucumber, tomatoes, red onion, and feta cheese.
2. In a jar, combine olive oil, lemon juice, Dijon mustard, salt, and pepper. Shake well.
3. Drizzle the vinaigrette over the salad just before serving.
4. Toss and enjoy!

Asparagus and Quinoa Salad

Ingredients:

• 1 cup cooked quinoa
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, diced
• 1/4 cup almonds, toasted and roughly chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Steam asparagus until tender, about 5 minutes.
2. In a large bowl, combine quinoa, asparagus, tomatoes, red onion, and almonds.
3. Drizzle with olive oil, and season with salt and pepper. Mix well.
4. Serve warm or at room temperature.

Spring Pea Hummus

Ingredients:

• 2 cups fresh or frozen peas
• 1/4 cup tahini
• 2 tablespoons olive oil
• 1 garlic clove, minced
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. If using fresh peas, blanch them in boiling water for 2 minutes.
2. In a food processor, combine peas, tahini, olive oil, garlic, lemon juice, salt, and pepper.
3. Blend until smooth. Adjust seasoning as needed.
4. Serve with pita chips or fresh veggies.

Bruschetta with Tomato and Basil

Ingredients:

• 1 French baguette, sliced
• 2 cups ripe tomatoes, diced
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange baguette slices on a baking sheet. Brush lightly with olive oil.
3. Bake for 5-7 minutes until lightly toasted.
4. In a bowl, combine tomatoes, basil, garlic, balsamic vinegar, salt, and pepper.
5. Top toasted bread with the tomato mixture and serve immediately.

Grilled Lemon Herb Chicken

Ingredients:

• 4 chicken breasts
• 1/4 cup olive oil
• Juice of 2 lemons
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme
• Salt and pepper to taste

Instructions:

1. In a bowl, combine olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper.
2. Add chicken breasts and toss to coat. Marinate for at least 30 minutes.
3. Preheat grill to medium-high heat.
4. Grill chicken for 6-7 minutes on each side until fully cooked.
5. Serve with a side salad or roasted vegetables.

Spring Vegetable Stir-Fry

Ingredients:

• 2 cups broccoli florets
• 1 cup snap peas
• 1 cup bell peppers, sliced
• 1/2 cup carrots, sliced
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced

Instructions:

1. Heat sesame oil in a large skillet over medium-high heat.
2. Add ginger and garlic; sauté for 1 minute until fragrant.
3. Add broccoli, snap peas, bell peppers, and carrots. Stir-fry for 5-7 minutes.
4. Drizzle with soy sauce and toss to coat. Serve hot with rice or noodles.

Strawberry Shortcake

Ingredients:

• 1 pound fresh strawberries, sliced
• 1/4 cup sugar
• 2 cups whipped cream
• 1 batch homemade shortcake or store-bought biscuits

Instructions:

1. Macerate strawberries by mixing them with sugar in a bowl. Let sit for 30 minutes.
2. Slice shortcakes in half horizontally.
3. Layer strawberries on the bottom half of the shortcake, then top with whipped cream.
4. Place the top half over the cream and serve.

Lemon Blueberry Crumble

Ingredients:

• 2 cups blueberries
• 1 cup fresh lemon juice
• 1/2 cup sugar
• 1 cup rolled oats
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/3 cup butter, melted

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a baking dish, combine blueberries, lemon juice, and sugar. Mix well.
3. In a bowl, combine oats, flour, brown sugar, and melted butter. Mix until crumbly.
4. Spoon the crumble mixture over the blueberry mixture.
5. Bake for 30-35 minutes until golden and bubbly. Serve warm.

Cucumber Mint Cooler

Ingredients:

• 3 ounces gin
• 1 ounce fresh lime juice
• 5 ounces tonic water
• 3 cucumber slices
• Mint leaves for garnish

Instructions:

1. In a shaker, muddle cucumber slices and mint leaves.
2. Add gin and lime juice; shake well.
3. Strain into a glass filled with ice, and top with tonic water.
4. Garnish with more cucumber slices and mint leaves.

Strawberry Basil Mojito

Ingredients:

• 1 1/2 ounces white rum
• 1 ounce strawberry puree
• 1 ounce fresh lime juice
• 6 basil leaves
• Club soda

Instructions:

1. Muddle basil leaves at the bottom of a glass.
2. Add strawberry puree, lime juice, and rum; stir well.
3. Fill the glass with ice and top with club soda.
4. Garnish with a basil sprig.