3 Colorful Spring Recipes
During this Spring season while staying indoors, we decided to make some of our favorite recipes using in-season produce! The aesthetic: colorful & healthy! Although the weather has been ever-changing in the San Francisco Bay Area, we are putting colors back into our diets as we share with you three of our favorite rotating spring recipes! Enjoy these healthy and nutritious foods! Let’s get started!
Stuffed Bell Peppers
Enjoy this well-rounded meal that covers all the major food groups into a perfect portion!
-Makes 4-6 Servings, Vegetarian (Optional)
-Prep Time: 25 minutes Cook Time: 45 minutes Total Time: 1 hour, 10 minutes
Ingredients:
6 bell peppers, any combination of colors
2 teaspoons olive oil
1 pound of ground beef (optional protein)
1/2 cup onion finely chopped
2 teaspoons garlic minced
1 tablespoon of smoked paprika
1 1/2 cups cooked rice
salt and pepper to taste (optional)
15 ounce can tomato sauce or 3-4 fresh tomatoes (cooked & pureed)
1 1/2 cups mozzarella cheese
1 cup of parsley chopped
Recipe:
Preheat the oven to 350 degrees F. Coat a large baking dish with cooking spray.
Slice the tops off the peppers and remove the ribs and seeds inside.
Place the peppers and covers onto the pan, cut side up.
Add 1 cup of water to the dish to keep the bottom moist.
Cover the dish with foil and bake for 20 minutes.
While the peppers are cooking, prepare the filling in a large pan over medium heat.
Add the ground beef and season with salt, pepper, and smoked paprika.
Cook for 5-6 minutes, until meat is cooked through.
Add the onion to the pan and cook until softened.
Add the garlic and cook for 30 seconds.
Add the rice and tomato sauce. Stir to combine. Stir in 1/2 cup of cheese, salt and pepper to taste.
Remove the peppers from the oven and fill each one with the mixture.
Top each pepper with the remaining cheese. Cover and bake for 20 minutes until cheese is melted and browned and peppers are tender and can be pierced by a fork.
Sprinkle with parsley, then serve with tops of bell peppers slightly covering them.
Baked Falafel
-Middle-Eastern patties that are filling and delicious!
-Makes 4 Servings, Vegetarian
-Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour
Ingredients:
2 cans of chickpeas or (soak 2 cups of chickpeas overnight, and boil for 45 minutes the next day)
1/4 red onion
1 handfull of fresh parsley (about 1/4 bunch)
1 handfull of fresh cilantro (about 1/4 bunch)
4 cloves of garlic (optional)
1 teaspoon of salt
1/2 teaspoon of cayenne pepper or smoked paprika
1 teaspoon of ground cumin
1 teaspoon of baking powder
1/2 cup flour* or bread crumbs
1-2 eggs
Ingredients for Tzaziki sauce:
(make first and refrigerate while cooking falafel)
1 tablespoon of lemon juice
1 tablespoon of olive oil
1/2 cup of cucumber
1 tablespoon of dill
1 garlic clove
1 tablespoon of mint
1 teaspoon of sea salt
1 cup of whole greek yogurt
Recipe:
Rinse and drain the chickpeas.
Add the chickpeas to a food processor or hand-knead with all ingredients. Process the mixture until it forms a chunky paste.
Scoop and hand-form the falafel mix into small patties. If freezing the patties for later, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container or freezer bag for long-term storage once they have frozen through all the way.
To cook the fresh or frozen patties, heat oil in a skillet (or pot if deep frying) until very hot and shimmering, but not smoking. Cook the patties on each side until deep golden brown and crispy. You can also bake them for 40 minutes. Brown and flip on each side for 20 minutes.
Serve with tzatziki, hummus or stuffed into a pita pocket with veggies of your choice!
Strawberry Field Salad
-Makes 4-6 Servings, Paleo, Vegetarian & Vegan (optional)
-Prep Time: 15 minutes Total Time: 15 minutes
Ingredients:
6 cups of baby spinach leaves (washed and strained)
2 cups of strawberries quartered or sliced
1/2 cup of sliced almonds toasted or any nut you prefer!
1/4 cup of red onion thinly sliced
1 avocado peeled, pitted and diced
1/2 cup of feta cheese crumbled (optional)
1/2 cup of olive oil
1/2 cup of granulated sugar
1/4 cup of apple cider vinegar
1 tablespoon of poppy seeds
salt and pepper to taste (optional)
Recipe:
Place the spinach, strawberries, almonds, red onion, avocado and feta cheese in a large bowl.
In a small bowl, whisk together the olive oil, sugar, apple cider vinegar, poppy seeds, salt and pepper.
Pour the dressing over the salad and toss to coat. Serve immediately.
We hope you enjoy making these simple, but delicious recipes. They are colorful, healthy and guilty-free for those of you that are looking for ways to make your diets more colorful! We always look forward to having these on our weekly menu. Happy Spring everyone!
(Picture by @shutterbuglizzy.com)
Goodbye, Explorers!
Pear Life Content:
-Enjoy our "7 Day Self-Care Challenge" freebie!
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