This week marks the first full week of spring, and here in New England, we couldn’t be more excited! Not only does it mean warmer weather, but it also means local, fresh vegetables that normally hide out in the cold, winter months. Today we’re excited to share four dietitian approved Spring inspired recipes that are packed with our favorite, seasonal produce.
These mini pizzas are packed with spinach, pesto, artichokes, and radishes so they not only pack a nutritional punch, but they are super simple to make! Using small round pitas as the base of your pizza is a genius way to save time making and rolling dough, while also adding a little extra fiber (if you choose to use the whole wheat variety). Plus, you can get the kids involved and they can make their own personal pizzas, just they way they like.
This creamy pasta dish is made with one of spring’s most abundant vegetables: asparagus. Loaded with fiber, this veggie adds freshness to a creamy, hearty pasta dish. Think of this as an upscale version of mac and cheese, with an extra dose of vitamins A, C, and E, which are abundant in asparagus.
This dish is great for those nights when you don’t feel like cooking a full meal. You can pack your protein and veggies into this simple but sophisticated frittata, and save the leftovers for a grab-and-go breakfast the following morning!
Nothing says spring like pesto! You can use it to marinate these fresh kabobs, then save the leftovers to mix in with rice, pasta, or eggs, or use to top other proteins like shrimp and steak. This is also a great meal to get the whole family cooking as you can have your kids assemble their own kabob (carefully, of course), and choose the veggies they enjoy most!
Which of these spring recipes will you try? Let us know in the comments below!