It’s time to celebrate Mother Nature and honor all the good greens she provides each spring. Every little act of eco-consciousness helps, like composting the trimmings from vegetables, repurposing leftovers, and replacing meat dishes with vegetarian alternatives. All of the recipes below are packed with green health that’s good for the planet—and you!
Chunky Avocado Salad with Kimchi Vinaigrette
Curious about how to add kimchi to your meals? The salty, fermented Korean condiment brings a bold contrast to the creamy avocado and crunchy vegetables in this Goodtaste original recipe. The pungent, antioxidant-rich dressing can also deliver zest on top of fried rice, eggs, a grain bowl, or noodles.
Thai Coconut, Broccoli, and Coriander Soup
Rich and nutty coconut milk paired with earthy broccoli come together quickly for a taste of Thai in this recipe from Epicurious. Green curry paste adds the heat to this soul-satisfying soup that freezes well. Top it with crunchy shallots, cilantro, and, for added spice, a sprinkling of chopped crystallized ginger. Be sure to compost the tough broccoli stems to feed the worms!
Crispy Green Falafel Balls
There’s no shortage of green in this protein-packed falafel from Delicious Dish. Chickpeas reign alongside copious amounts of cilantro and parsley, spiked with fragrant cumin and garlic. And there’s no need to de-stem the herbs, which equals no waste! Dip the fried nuggets into tahini or stuff them into pita bread for an authentic Middle Eastern meal.
Spring Pea Toasts with Lemony Ricotta
Pearls of tender peas atop clouds of silken, lemon-infused ricotta make this Goodtaste creation an elegant and easy appetizer or light meal. You can toast your crostini and prep the peas and onions in advance, then assemble right before serving. These bites of springtime goodness would make for the perfect open-faced canapé for a bridal or baby shower!
Green Goddess Grand Aioli
What better way to dazzle your guests than with this vibrant Goodtaste nibble tray that has something for everyone? Dip succulent shrimp, lightly steamed veggies, even jammy eggs into a green goddess dressing rich with mayonnaise, garlic, and fragrant herbs. Uncork a bottle of crisp Rosé and toast to the emergence of spring!
Asparagus Stem Chimichurri
Elevate your chimichurri recipe by repurposing your asparagus stems and peels in this new version of the classic from Sysco Kitchen. Simply cook the leftover bits and blend them with generous amounts of garlic and parsley to create a versatile sauce you can drizzle on meats, veggies, eggs, and even tacos for a fresh kick! The chimichurri keeps well in the fridge for a week.
Super Green Smoothie Bowl
Velvety avocado blended with vitamin-rich spinach and kale deliver a luxurious option for a healthy breakfast. Minimalist Baker sweetens the green bowl with strawberries and adds nut butter and nondairy milk for extra protein. This smoothie is also a great way to use up any leftover greens you have in the fridge, and it freezes well for those warm-weather mornings when you crave something cool to start your day.
Lemon-Dill Green Beans
The Lemon Bowl gussies up freshly steamed green beans with citrus and dill to complement any meal. Crumble some tangy feta on top, include freshly grated garlic, or top with toasted nuts for added depth. These can be served hot or cold, as a vegetarian side dish or even as a main with some protein mixed in.
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