Spring is in full swing, which means it’s the perfect time to try out some fresh and delicious recipes using seasonal produce. From grilled meats to colorful salads, here are five recipe ideas to add to your meal plan this May.
1. Grilled Lemon Garlic Chicken
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/4 cup olive oil
– 1/4 cup freshly squeezed lemon juice
– 3 cloves garlic, minced
– 1 tablespoon dried oregano
– Salt and pepper, to taste
Instructions:
1. In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.
2. Add the chicken breasts to a large resealable bag and pour the marinade over the top.
3. Seal the bag and massage the chicken to make sure it’s coated in the marinade.
4. Refrigerate for at least 30 minutes, or up to 2 hours.
5. Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard any excess.
6. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
7. Let the chicken rest for a few minutes before slicing and serving.
2. Spring Vegetable Frittata
Ingredients:
– 8 large eggs
– 1/2 cup milk
– 1 tablespoon olive oil
– 1 leek, thinly sliced
– 1 cup asparagus, trimmed and chopped
– 1 cup frozen peas, thawed
– Salt and pepper, to taste
– 1/2 cup crumbled feta cheese
Instructions:
1. Preheat your oven to 350°F.
2. In a large bowl, whisk together the eggs and milk until well combined.
3. Heat the olive oil in a large oven-safe skillet over medium heat. Add the leek and cook until softened, about 3-4 minutes.
4. Add the asparagus and peas to the skillet and cook for another 2-3 minutes, or until the veggies are tender.
5. Season the veggies with salt and pepper to taste.
6. Pour the egg mixture over the veggies and sprinkle the feta cheese on top.
7. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set.
8. Slice and serve the frittata hot or at room temperature.
3. Spring Pea and Mint Soup
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 4 cups fresh or frozen peas
– 1/2 cup fresh mint leaves
– Salt and pepper, to taste
– Sour cream or crème fraîche, for serving (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the broth and bring to a simmer.
3. Add the peas and simmer for 5-7 minutes, or until tender.
4. Remove the pot from the heat and stir in the mint leaves.
5. Use an immersion blender to puree the soup until smooth. (Alternatively, you can transfer the soup to a blender and puree it in batches.)
6. Season the soup with salt and pepper to taste.
7. Serve the soup hot or at room temperature, topped with a dollop of sour cream or crème fraîche if desired
4. Strawberry Arugula Salad
Ingredients:
– 4 cups baby arugula
– 1 pint fresh strawberries, hulled and sliced
– 1/2 cup crumbled goat cheese
– 1/4 cup chopped walnuts
– 1/4 cup balsamic vinaigrette
Instructions:
1. In a large bowl, combine the arugula, sliced strawberries, crumbled goat cheese, and chopped walnuts.
2. Drizzle the balsamic vinaigrette over the top and toss to combine.
3. Serve the salad immediately, garnished with additional walnuts and goat cheese if desired.
5. Grilled Vegetable Skewers
Ingredients:
– 2 zucchini, sliced into rounds
– 2 yellow squash, sliced into rounds
– 1 red onion, cut into wedges
– 1 red bell pepper, cut into squares
– 1/4 cup olive oil
– 2 tablespoons balsamic vinegar
– 2 cloves garlic, minced
– 1 tablespoon dried Italian seasoning
– Salt and pepper, to taste
Instructions:
1. Preheat your grill to medium-high heat.
2. In a large bowl, whisk together the olive oil, balsamic vinegar, garlic, Italian seasoning, salt, and pepper.
3. Add the sliced veggies to the bowl and toss to coat.
4. Thread the veggies onto skewers.
5. Grill the skewers for 5-7 minutes per side, or until the veggies are tender and lightly charred.
6. Serve the skewers hot off the grill.
These five recipe ideas are perfect for enjoying the flavors of spring and taking advantage of seasonal produce. Whether you’re grilling up some chicken or tossing together a fresh salad, these recipes are sure to become new favorites in your meal rotation. Happy cooking!
