Transform your fresh produce finds into springtime sensations
After a long cold winter, it’s hard not to get excited about spring’s bounty of fresh veggies and herbs featured at your local farmers’ market. With artichokes, baby carrots, new potatoes, peas, radishes, and more readily available, there’s no better season to eat your veggies!
Roasted Beet and Carrot Salad
Roasting brings out the natural sweetness in the beets and carrots while the arugula provides a peppery counterpoint for your palate. Bonus? This colorful salad is as nutritious as it is delicious, providing a concentrated source of vitamins, minerals, and phytonutrients.
For the salad
- 1 pound baby beets, peeled and cooked
- 1 pound baby carrots, peeled
- 1 tablespoon extra-virgin olive oil
- 2 cups fresh arugula
For the dressing
- Juice of 2 lemons
- ¼ cup extra-virgin olive oil
- 2 tablespoons honey
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Pinch salt
- Preheat oven to 425°F
- Slice beets into 1/8-inch rounds, then slice each round in half. Cut carrots in half vertically. Place beets and carrots on a foil-lined rimmed baking sheet and toss with olive oil. Bake for 15 minutes or until carrots start to curl.
- While the vegetables are roasting, place all the dressing ingredients in a small bowl and whisk to combine. Set aside.
- Remove beets and carrots from the oven and cool for 10 minutes. Arrange arugula on a large platter.
- Place the beets and carrots on top of the arugula. Drizzle with the dressing and serve.
- NOTE: You can prepare the dressing, beets, and carrots the day before and store in the refrigerator. Combine with arugula just before serving and enjoy!
Per serving: Calories 182; Total Fat 11g; Carbs 22g; Protein 1g; Sodium 102mg; Sugar 17g
Rich in antioxidants, this traditional French artichoke dish is delicious over or alongside some roasted chicken or fish. It’s equally good served warm or at room temperature.
- 1 teaspoon extra-virgin olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 bay leaf
- 12 ounces frozen artichoke hearts
- ½ cup dry white wine
- ½ cup vegetable broth
- 2 teaspoons drained capers
- Zest from one fresh lemon
- ¼ cup minced parsley
- Heat the oil in a large skillet over medium-high heat. Sauté the onions with a pinch of salt until the onions are translucent. Add the garlic, thyme, and bay leaf and cook for 30 seconds.
- Add the artichoke hearts, wine, and broth and bring to a boil. Reduce to a simmer, cover, and cook for 5-7 minutes or until artichokes are tender.
- Uncover and allow the liquid to reduce slightly. Stir in the capers, lemon zest, and parsley. Adjust seasoning if needed and serve.
Per serving: Calories 111; Total Fat 3g; Carbs 17g; Protein 4g; Sodium 127mg; Sugar 3.6g
Roasted Brown Butter Radishes
Think radishes are only destined for your salad bowl? Think again! This alkalizing low-carb side is as unexpected as it is delicious.
- 1 pound radishes, scrubbed, tops removed
- 1 tablespoon extra-virgin olive oil
- Salt and pepper to taste
- 2 tablespoons unsalted butter, preferably pastured
- 2 tablespoons fresh parsley, minced
- Preheat oven to 450°
- Cut the radishes in half. Place on a rimmed baking sheet with the oil, salt, and pepper. Toss to coat and arrange the radishes cut-side down. Roast for 10-12 minutes or until crisp-tender.
- While the radishes roast, melt butter in a large skillet over medium heat. Stir periodically until the butter is slightly browned, being careful not to burn. Remove from heat.
- Remove the radishes from the oven and transfer to a serving bowl. Drizzle the browned butter and parsley over the radishes and toss to combine.
Per serving: Calories 99; Total Fat 9g; Carbs 4g; Protein 1g; Sodium 45mg; Sugar 2g
Fresh Fennel Slaw
Fiber-rich fennel packs a heart-healthy punch of potassium, magnesium, niacin, folate, and vitamins C and B-6. If you’ve never tried this licorice-scented veggie, don’t wait! This easy slaw is a great introduction.
- 1 large fennel bulb
- ½ teaspoon liquid stevia
- 2 tablespoons lemon juice
- ¼ cup avocado oil
- ½ teaspoon Dijon mustard
- 1 tablespoon fresh mint, chopped
- 2 teaspoons shallot, minced
- Using a mandolin or sharp chef’s knife, cut the fennel into 1/8-inch slices, beginning at the bottom of the bulb. Mince a bit of the fennel fronds as well. Place in a large bowl with the minced shallot and set aside.
- For the dressing, combine the lemon juice, stevia, mustard, and mint in a blender. Pulse briefly to combine. With the motor running, slowly add the oil and blend until smooth.
- Toss the dressing with the fennel and shallots until mixed well. Chill for at least one hour, covered, before serving.
Per serving: Calories 112; Total Fat 11g; Carbs 4g; Protein 1g; Sodium 61mg; Sugar 2g