Spring Meal Edition

Fresh Spring Flavors: Mustard green salad, pickled cucumbers, peppers, warm blueberry ginger parfait...

I hope you are enjoying your Spring as much as I have been! The weather has been a little unpredictable, but one consistent thing I am enjoying is these delectable salad recipes. Not only are they packed with nutrients and vitamins, but they are delicious. 

I don't know about you, but when warm weather comes around I find myself making healthier food choices and becoming more active socially. There are so many great things to do when Spring comes around. 

I want to thank you all for trusting me this month. I have been slowly integrating new foods into my diet, and I am loving every second. So much so that I want to share it with you. 

To end this month, I have decided to give you a meal plan. My Mustard Green fruit salad with pickled cukes and peppers. For dessert, There is a warm blueberry ginger parfait. This meal can be served for breakfast or lunch.

It is a meal that you are sure to enjoy this season.

Happy eating and let me know in the comments how it turned out. 

Mustard Green Fruit Salad Recipe

Ingredients

• 1 8oz. bunch of mustard greens

• 1 Tablespoon finely chopped red onion

• 1 teaspoon finely shredded lemon peel

• 1 lemon, juiced

• 2 teaspoons Dijon Mustard

• 1 teaspoon agave nectar or honey

• Salt and Pepper to taste

• 1/3 Cup olive oil 

• 1 11oz. can mandarin oranges, drained

• 1/2 Cup strawberries, sliced

• 1/4 Cup chopped pecans

Cooking Directions

1. Rinse Greens Well. Remove stems from greens. Rinse greens in a bowl of water and 1 Tablespoon of white vinegar and pat dry.

2. Chop into 1/2 in. pieces and place in a large salad bowl; set aside.

3. In a medium mixing bowl, combine red onion, lemon peel, lemon juice, 1 Tablespoon water, mustard, agave/honey, salt, and pepper.

4. Using a wire whisk, slowly drizzle in the olive oil while mixing. 

5. Top greens with 4 Tablespoons of dressing, more if needed.

6. Using clean hands, massage the greens for a minute or until they begin to wilt. ( You are tenderizing the leaves).

7. Add the oranges, strawberries, and nuts to the greens mixture.

8. Toss to coat.

9. Serve. 

*Store leftover dressing in the fridge for up to a week. 

Pickled Cukes & Peppers Recipe

Ingredients

• 1 Medium cucumber, sliced

• 2 sweet red bell peppers, cut into strips.

• 4 hardboiled eggs, peeled

• 1 1/2 Cups white-wine vinegar

• 3/4 Cup plus 1 Tablespoon sugar

• 1 teaspoon Anise

• 1 Tablespoons Coriander seeds

• 1 Tablespoon Mustard seeds

• 1 Tablespoon whole allspice

Cooking Directions

1. Place vegetables and eggs in a medium-heat-proof bowl; set aside.

2. Combine vinegar, sugar, and spices in a medium saucepan.

3. Bring to a full boil, and pour through a strainer over veggies and eggs in a bowl; discard spices.

4. Let cool in the vinegar mixture for 30 minutes.

5. Cover and chill for at least 2 hours before serving.

Warm Blueberry Ginger Parfait

Ingredients

• 1 3 oz. Package vanilla pudding

• 2 Cups Milk

• 1 Tablespoon chopped candied ginger

• 1 lemon

• 1 cup gingersnap cookie crumbs (17 cookies)'

• 2 Tablespoons unsalted butter, melted

• 1 Tablespoon packed light brown sugar

• 2/3 Cip fresh Blueberries (from a 1/2 pint container)

• 1/2 Cup heavy cream

• 1 Tablespoon confectioner's sugar

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Cooking Directions

1. Prepare pudding according to package instructions, using the milk.

2. Stir in candied ginger crumbles. Grate lemon zest; squeeze lemon an measure 1 Tablespoon juice.

3. When the pudding is done, stir in zest and juice.

4. Chill for 5 minutes

5. Meanwhile in a small bowl, mix cookie crumbs, butter, and brown sugar until well blended. 

6. To serve place about 2 Tablespoons of the crumb mixture in the bottom of an 8oz. dish or fancy drinking glass. Top with 1/4 cup pudding and about 8 blueberries. Repeat layering.

7. Assemble 3 more parfaits using the remaining ingredients.

8. Whip heavy cream and confectioner's sugar to soft peaks.

9. Dollop sweetened whipped cream on top of each Parfait.