As the weather warms up and fresh produce comes into season, May is the perfect time to experiment with new recipes in the kitchen. Whether you’re planning a picnic, hosting a barbecue, or simply enjoying meals al fresco, these five delicious recipes are sure to delight your taste buds all month long.
1. Grilled Lemon Herb Chicken
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- Juice of 2 lemons
- 3 cloves garlic, minced
- 2 tablespoons fresh chopped herbs (such as rosemary, thyme, and parsley)
- Salt and pepper to taste
Instructions:
- In a bowl, whisk together the olive oil, lemon juice, garlic, herbs, salt, and pepper.
- Place the chicken breasts in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes.
- Preheat grill to medium-high heat. Remove chicken from marinade and discard excess marinade.
- Grill chicken for 6-8 minutes per side, or until cooked through and juices run clear.
- Serve hot and enjoy!
2. Strawberry Spinach Salad
Ingredients:
- 6 cups fresh spinach leaves
- 1 cup sliced strawberries
- 1 avocado, diced
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the spinach, strawberries, avocado, feta cheese, and walnuts.
- In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to coat.
- Serve immediately and enjoy!
3. Spring Vegetable Risotto
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup chopped asparagus
- 1 cup frozen peas, thawed
- 1 cup canned artichoke hearts, drained and chopped
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions:
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened.
- Add the Arborio rice to the skillet and cook, stirring constantly, for 1-2 minutes.
- Gradually add the vegetable broth to the skillet, 1 cup at a time, stirring frequently and allowing the rice to absorb the broth before adding more.
- Once all the broth has been added and the rice is tender, stir in the asparagus, peas, and artichoke hearts. Cook for an additional 2-3 minutes, until the vegetables are heated through.
- Remove from heat and stir in the Parmesan cheese, parsley, salt, and pepper. Serve hot and enjoy!
4. Grilled Shrimp Tacos
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 8 small flour tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- Lime wedges for serving
Instructions:
- Preheat grill to medium-high heat. In a bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Thread the shrimp onto skewers and grill for 2-3 minutes per side, or until cooked through.
- Warm the tortillas on the grill for 1-2 minutes per side.
- To assemble the tacos, divide the cabbage, tomatoes, cilantro, avocado, and grilled shrimp among the tortillas.
- Serve with lime wedges and enjoy!
5. Lemon Blueberry Muffins
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup fresh or frozen blueberries
Instructions:
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease with non-stick cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, mix together the melted butter, milk, eggs, vanilla extract, and lemon zest.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy these delightful lemon blueberry muffins!
With these mouthwatering recipes, you’ll be sure to savor the flavors of May and enjoy the abundance of fresh ingredients the season has to offer. Happy cooking!
