The arrival of spring brings so many gorgeous seasonal fruits ,vegetables and lots of farmers market shopping! I love getting creative in the kitchen and trying new recipes I find online, on TV and anywhere else I can get inspiration.
I love making seafood, salads, refreshing cocktails and guilt-free desserts. It’s all about fresh ingredients for me. Here are some recipes I can’t get enough of or have added to my list of what to make this spring.
1. Tuna Tartare by Barefoot Contessa – Ina Garten always has incredible recipes. I recently tried this Tuna Tartare and it was a hit! It’s delicious, healthy and very easy to make.
3 3⁄4 lbs very fresh tuna steaks
1 1⁄4 cups olive oil
5 limes, zest of, grated
1 cup freshly squeezed lime juice (please not the bottled)
2 1⁄2 teaspoons wasabi powder
2 1⁄2 tablespoons soy sauce
2 tablespoons hot red pepper sauce
2 1⁄2 tablespoons kosher salt
1 1⁄2 tablespoons fresh ground black pepper
1 1⁄4 cups minced scallions, white and green parts (12 scallions)
3 1⁄4 tablespoons minced fresh jalapeno peppers, seeds removed
5 ripe Hass avocadoes
1 1⁄2 tablespoons toasted sesame seeds (optional)
- Cut the tuna into 1/4-inch dice and place it in a very large bowl.
- In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper.
- Pour over the tuna, add the scallions and jalapeno, and mix well.
- Cut the avocados in half, remove the seed, and peel.
- Cut the avocados into 1/4-inch dice.
- Carefully mix the avocado into the tuna mixture; so that the lime juice covers thewm. (To prevent discoloration).
- Add the toasted sesame seeds, if using, and season to taste.
- Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend.
- Serve on crackers.
2. Citrus, Fennel and Avocado Salad by FoodieCrush – If you love fruit in your salads, then this recipe is definitely for you! This is easy to throw together for lunch or dinner.
An assortment of citrus, totaling about 2½ to 3 pounds
½ fennel bulb, very thinly sliced
1 avocado, peeled, pitted and sliced
½ shallot, peeled and very thinly sliced
⅓ cup extra virgin olive oil
2 tablespoons champagne vinegar
1 tablespoon honey
kosher salt and freshly cracked black pepper
¼ cup mint leaves
Reserved fennel fronds
Slice the peels off of the citrus and place in a bowl or on a serving plate. Layer with thinly slivered fennel slices. Add avocado slices and shallot slivers.
In a small bowl, slowly whisk the olive oil into the champagne vinegar until emulsified. Add the honey and whisk to mix. Season with kosher salt and pepper.
Pour dressing over the salad and season with more kosher salt and freshly ground pepper. Top with reserved fennel fronds and mint leaves.
3. Blackberry & Mint Margarita from Eater – Who can resist a good margarita? It’s always fun to try new flavors, and this combination of blackberry and mint is right up my alley.
2 mint leaves
1 1/2 ounces silver tequila (such as Republic or El Tesoro)
3/4 ounce fresh lime juice
1/2 ounce light agave nectar
Place blackberries and mint in cocktail shaker. Press firmly on solids with muddler or back of wooden spoon until mashed. Add tequila, lime juice, agave plus half a cup of ice. Shake for 15 to 20 seconds. Pour mixture through strainer over ice in a double old fashioned glass. Garnish with a mint sprig.
4. Strawberry Cheesecake ‘Blizzard’ by Healthful Pursuit – Soft serve made out of frozen fruit? Yes please! This recipe will satisfy all your sweet cravings and you won’t be feeling guilty after.
- 8 lite coconut milk ice cubes, about 1/2 can frozen
- 2 cups sliced strawberries, frozen
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1 cup non-dairy milk – I used unsweetened original almond milk
- 4 fresh strawberries, chopped
- 1/2 cup gluten-free graham cracker crumbs
- Place coconut milk cubes, frozen strawberries, lemon juice, vinegar, and vanilla in your food processor. Pulse with the “S” blade until mixture is broken up.
- It should look like pieces of hail in the bowl. This process takes about 30 seconds of pulsing on and off.
- Continuing to pulse, add non-dairy milk slowly. Use up to 1 cup. Discontinue when mixture forms a ball.
- Remove ice cream ball from processor and place in a large bowl. Mix in fresh strawberries and graham cracker crumbs.
- Serve immediately
5. Sesame Ginger Quinoa Salad by POPSUGAR – This vegan salad packed with yummy ingredients is perfect as a post-workout meal, or just about any other time!
1 cup quinoa, rinsed
2 cups water
1/4 teaspoon salt
1 1/2 cups shelled frozen edamame
3 medium carrots, peeled and diced
1/2 yellow pepper, diced
1/2 red pepper, diced
1 cup red cabbage, chopped
2 tablespoons sesame oil
2 tablespoons rice vinegar
3 teaspoons fresh ginger, finely minced
1 tablespoon sesame seeds
- Place the quinoa, water, and salt in a covered pot. Heat on high until it boils, lower the heat to low, and cook for about 15 minutes or until the quinoa is soft and the water absorbed.
- Pour the quinoa into a medium-sized bowl, and mix in the frozen edamame, carrots, peppers, and cabbage.
- In a small bowl, make the dressing by mixing the sesame oil, rice vinegar, minced ginger, and sesame seeds.
- Pour the dressing over the quinoa and veggies, and mix thoroughly. Enjoy immediately, or store in a covered container for later.
- XO, Emily