Vibrant Spring Inspired Recipes

Bright, colorful dishes are showcased featuring fresh ingredients and feel-good flavors. Simple whole foods are transformed into visually appealing meals perfect for sharing or meal prep. Techniques for combining unique textures and intense flavors are demonstrated step-by-step.

ASPARAGUS WILD GARLIC COUS COUS (3-4 servings)
150g cous cous
50g wild garlic
50g other green herbs of choice (parsley, dill, mint)
200g asparagus
½ shallot
½ tsp. lemon zest
½ tsp, sumac
Salt & pepper
Parmesan

BEETROOT, CANDIED PECANS, PICKLED RED ONION & YOGURT TAHINI (2-3 servings)
Beetroot:
300g beetroot
20g parsley
Olive oil
1 tsp. lemon juice

Pecans:
100g pecans
20g cranberries
1 tsp honey
2 garlic cloves

Yogurt tahini:
½ cup Greek yogurt
1 tbsp. tahini
½ tsp. ground cumin
Salt & pepper
Pickled red onions:
1 medium red onion
½ cup red wine vinegar
½ cup warm water
½ tsp. salt
½ tsp. sugar

Optional:
Feta


SALMON, BLACK BEAN QUINOA (2 -3 servings)

150g cooked quinoa
100g tinned salmon
150g black beans
15g coriander
15g parsley
100g cherry tomatoes
½ small shallot
Dressing:
5 tbsp. olive oil
1 tsp. Dijon mustard
½ tsp. honey
1.5 tbsp. lemon juice
Salt and pepper