We don’t know what the weather is like in the place you call home, but many parts of the world have experienced severe weather this winter. Tornadoes, mudslides, hail, and subzero temperatures in normally warm places are making us long for change. Well, spring is here, so let’s rejoice!
Spring not only brings warm weather and blooming flowers, but also the rich promises God makes to us during this season. It’s a time of refreshment and renewal. It’s a time to shed the old and welcome the new. “Behold, winter is over, the rains have ceased, flowers are blooming on the earth, the season of singing has come, and the voice of the turtledove is heard in our land.” Song of Solomon 2:11-12.
What better way to celebrate spring than by savoring the blessings the season has to offer? Emerging from the burden of hibernation and comfort foods, our spring meal selections are light and airy. Spring is the time to deep clean and declutter your home. Similarly, we might decide to declutter our refrigerator or pantry. Now is the perfect time to throw away those rarely used dry goods or half-empty condiment bottles.
Spring is a great time to take advantage of local, seasonal ingredients. Enjoy the colorful fruits and vegetables grown here. Remember, fall isn’t the only season full of color. Depending on your location, you might find fresh artichokes, garlic, apricots, asparagus, fennel, and seasonal fava beans. Bring these greens, oranges and yellows to your kitchen table.
If you live in an area with a farmers market or local market, you can have a lively conversation with the sellers as they entertain you with stories about their products. As you talk to them, you can look at food and be thankful for the abundance the Lord has provided to nourish us. Additionally, you can invest in the livelihoods of small-scale farmers and gardeners. Please use this opportunity as a gift.
And God said, “Behold, I have given you every plant that produces seed on the face of all the earth, and every tree that has seed in its fruit, and you will have them for food.” Genesis 1:29.
Now that the winter soups and heavy foods are over, add these refreshing recipes to your spring meal plans to let your produce shine.
breakfast
Some people say breakfast is the most important meal of the day. Protein-rich omelets are a great way to start your day. Healthy fats are good for your brain, so kick things up a gear with this one asparagus chive omelet, Two seasonal products are incorporated: chives and asparagus. (Takes only 10 minutes total prep and cooking time.)
material:
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon canola oil
1/2 cup regular liquid egg replacer
1/4 cup shredded Swiss cheese
1/4 cup chopped uncooked asparagus
1/4 cup thawed frozen green peas
1/4 cup chopped bell pepper
2 tablespoons freshly chopped chives
Whisk salt, pepper, and egg replacer together to form a frothy mixture. Add the canola oil to the skillet and pour in the foamy mixture, stirring gently until the bottom is set. Add Swiss cheese, asparagus, green peas, and red bell pepper to half of the omelet. Fold in the other half and cook for 2 minutes until the cheese is melted. Sprinkle the finished omelet with chives.
lunch
asparagus and pea salad
This is my original recipe, published in my book 30 Days and 30 Ways to Salad Heaven. It’s rich in color and flavor and will be a hit at your next brunch.
2 medium zucchini
4 cups watercress
1 cup green peas
1 bunch of asparagus
2 cups cooked whole wheat orzo pasta
4 green onion sprigs chopped
3 tablespoons chopped flat leaf parsley
1/3 cup toasted hazelnuts
Juice of 1 lemon, peeled
2 teaspoons apple cider vinegar
1 clove of garlic (finely chopped)
1 tablespoon Dijon mustard
1/3 cup olive oil
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
Cut the asparagus into 2-inch lengths, removing the woody parts. Lightly steam the asparagus and green peas and let cool. Make the dressing by combining olive oil, lemon juice, vinegar, Dijon, honey, salt, and pepper. Using a mandolin or peeler, cut the zucchini lengthwise into thin ribbons. Combine orzo, asparagus, peas, zucchini, and green onions in a large bowl. Add the dressing and mix gently. Add the parsley and hazelnuts and stir. Sprinkle with watercress and enjoy.
dinner
Just in time for the arrival of spring comes an interesting bulbous vegetable known as fennel. Native to the Mediterranean, fennel can be eaten cooked or raw. Slice it thinly for salads or roast it to bring out its natural sweetness.
Don’t be fooled by looks. They may look like onions or celery, but they are more closely related to carrots. Although its leaves may remind you of dill, and the flavor slightly reminds you of anise (think licorice), fennel is in a completely different class.
Fennel is rich in dietary fiber and vitamin C, so make sure to use it wisely when it’s in season. You can stir this Spring recipe for fennel chicken thighs. Add ancient whole grains like quinoa, couscous, or millet for a bright, fresh, and nutritious dinner.
material:
4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
2 fennel bulbs (about the size of your fist)
3 tablespoons olive oil (separated)
2 teaspoons kosher salt (divided)
1/2 teaspoon ground black pepper (divided)
1 navel orange, scrubbed clean and cut into quarter-inch rounds
2 cloves garlic (grated on a microplane or finely chopped)
2 teaspoons coarsely chopped fresh thyme leaves and 6 whole sprigs (optional)
Preheat oven to 450 degrees. Combine garlic, thyme leaves, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper. Pat chicken dry with paper towels. Add the chicken thighs to the mixture and toss to coat evenly. Massage the mixture into the chicken. Marinate the chicken for 5-10 minutes while you prepare the fennel.
Trim the fennel stems until only the bulb remains. Remove the outermost layer (usually dry and frayed). Cut each bulb into 8 wedges. Drizzle 1 tablespoon olive oil over the fennel, sprinkle with 1 teaspoon salt and 1/4 teaspoon black pepper, and toss. Spread the fennel wedges evenly in a cast iron skillet/gratin dish and top with the orange slices. Place the chicken on top of the fennel and orange slices, adding the thyme sprigs if desired. Bake until chicken is golden brown and juices run clear when pierced (usually 35 to 45 minutes). Serve with a whole grain side.
I hope you enjoy these three spring recipes. It would be a waste to hog all the spring produce to yourself, so please invite your friends and family.
Photo credit: ©GettyImages/jacoblund
Tyra Lane-Kingsland is a speaker, director of women’s ministry, and author of the book Purposeful Parenting. She enjoys facilitating classes she has developed on parenting and health and wellness. She believes that health is wealth and that optimal health is achieved through proper nutrition, rest, and exercise. Tyra is a caring wife and mother of six children. Knowing that God works all things for good, she passionately pursues women who strive to live to their fullest.
