As May approaches, the air is filled with the vibrant energy of spring, and the markets are abundant with a colorful array of fresh produce. It's the perfect time to celebrate the season by incorporating seasonal ingredients into your meals. Here are three delicious recipes that capture the essence of May with their bright flavors and nourishing ingredients.
Strawberry Spinach Salad with Balsamic Vinaigrette:
Ingredients:
4 cups baby spinach leaves
1 cup sliced strawberries
1/4 cup crumbled feta cheese
1/4 cup sliced almonds, toasted
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1 teaspoon honey
Salt and pepper to taste
Instructions:
In a large salad bowl, combine the baby spinach leaves, sliced strawberries, crumbled feta cheese, and toasted sliced almonds.
In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, honey, salt, and pepper to make the dressing.
Drizzle the dressing over the salad and toss gently to coat.
Serve immediately as a refreshing side dish or light lunch, and enjoy the burst of flavors!
Grilled Lemon Herb Chicken with Asparagus:
Ingredients:
4 boneless, skinless chicken breasts
Zest and juice of 1 lemon
2 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh rosemary leaves, chopped
Salt and pepper to taste
1 bunch asparagus, trimmed
2 tablespoons olive oil
Instructions:
In a small bowl, combine the lemon zest, lemon juice, minced garlic, chopped thyme, chopped rosemary, salt, and pepper to make the marinade.
Place the chicken breasts in a shallow dish and pour the marinade over them, turning to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
Preheat the grill to medium-high heat. Remove the chicken breasts from the marinade and discard any excess marinade.
Grill the chicken breasts for 6-8 minutes per side, or until cooked through and no longer pink in the center. During the last 3 minutes of grilling, add the asparagus to the grill and cook until tender-crisp.
Remove the chicken and asparagus from the grill and serve immediately. Enjoy the fresh and savory flavors of this seasonal dish!
Lemon Blueberry Chia Pudding Parfait:
Ingredients:
1/4 cup chia seeds
1 cup unsweetened almond milk (or milk of choice)
Zest and juice of 1 lemon
1 tablespoon pure maple syrup or honey
1/2 cup fresh blueberries
1/4 cup granola (optional)
Instructions:
In a small bowl or jar, combine the chia seeds, almond milk, lemon zest, lemon juice, and maple syrup or honey. Stir well to combine.
Cover and refrigerate the chia seed mixture for at least 2 hours, or overnight, until thickened to a pudding-like consistency.
Once the chia pudding is ready, layer it in serving glasses or jars with fresh blueberries and granola, if using, creating a parfait-style dessert.
Serve immediately or refrigerate until ready to enjoy. These lemon blueberry chia pudding parfaits are perfect for a light and refreshing May dessert!
These three recipes are the perfect way to celebrate the flavors of May and make the most of the season. Whether you're craving a vibrant salad, a savory grilled dish, or a refreshing dessert, these recipes are sure to delight your taste buds and nourish your body with the vibrant flavors of spring. Enjoy the abundance of fresh ingredients and savor every bite!
References:
"Strawberry Spinach Salad with Balsamic Vinaigrette." Gimme Some Oven. Retrieved from https://www.gimmesomeoven.com/strawberry-spinach-salad/
"Grilled Lemon Herb Chicken with Asparagus." Cooking Classy. Retrieved from https://www.cookingclassy.com/grilled-lemon-herb-chicken-asparagus/
"Lemon Blueberry Chia Pudding Parfait." Minimalist Baker. Retrieved from https://minimalistbaker.com/lemon-blueberry-chia-pudding-parfaits/