Spring Dishes

Kale Chips

PC: AllRecipes.com

Ingredients:

  • 1 bunch of Kale

  • 4 teaspoons olive oil

  • Salt and pepper to taste

  • Any other desired spices (paprika, garlic powder, cumin, etc.)

Preparation:

Wash and thoroughly dry kale. Remove stems from kale and tear into two inch pieces. Toss Kale with olive oil and desired spices in a large bowl. Spread roughly 1/3 of the kale in a single layer on a large plate. Microwave for 3 minutes. If leaves are crispy, transfer to serving bowl, if not continue to microwave in 20-second increments until crispy. Repeat with remaining 2 batches. Store chips for up to 1 week in airtight container.

Sweet Popcorn

PC: TheGunnySack.com

Ingredients:

  • 3 Tbsp coconut, peanut, or canola oil

  • 1/3 cup popcorn kernels (preferably from UCD student farm)

  • 3-quart covered saucepan

  • Spices to taste (cinnamon, sugar, chocolate sauce, caramel sauce)

Preparation:

Stove: Heat oil in saucepan on medium to high heat. Put 3 popcorn kernels into the oil and cover the pan. Once the kernels pop, add the remaining 1/3 cup of kernels in an even layer. Cover the pan with the lid, but try to keep it slightly ajar to allow steam to escape. Once the popcorn begins to pop gently shake the pan (this will prevent burning). When the popcorn slows to several seconds between each pop remove from heat and dump into a bowl. Flavor with spices of your choice.

Microwave: Mix 1/3 cup kernels with 1Tbsp of oil, place in brown paper bag, fold bag closed tightly. Place bag in microwave on high for 2-3minutes. Stop microwave when kernel pops are greater than 10 seconds apart. Season with spices/sauce of your choice.

Sautéed Summer Squash and Onions

PC: AddaPinch.com

Ingredients:

  • 1 Tablespoon Olive Oil or Butter

  • 2-3 Medium Summer Squash, sliced

  • 1/4 Medium Sweet Onion, diced

  • Salt and Pepper to taste

Preparation:

Melt butter over medium-low heat in skillet. Add onions and squash, cook until onions are translucent and squash is tender (approximately 8-10 minutes). Remove from heat and add salt and pepper to taste.

Rosemary Buttered Broccoli

PC: SlimDownWithSandee.wordpress.com

Ingredients:

  • 1 Bunch broccoli

  • 3 Tablespoon Butter

  • 1 teaspoon Finely Chopped Fresh Rosemary

  • Salt and Pepper (to taste)

Preparation:

Wash and dry broccoli and rosemary. Cut broccoli into florets, then slice into 1/2 inch pieces. Bring a large pot of water to boil, add broccoli and cook until tender (5-6 minutes). Drain broccoli and place in bowl.

Melt butter in small saucepan on low heat. Add rosemary and season with salt and pepper. Stir until butter browns. Remove and pour over broccoli. Garnish with rosemary if desired.

Lavender Lemonade 

PC:Altums.com

Ingredients:

  • 2 Cups Boiling Water

  • 1 Cup Lavender Flowers

  • 2 Cups Cold Water

  • 1 Cup Lemon Juice

Preparation:

Place lavender in a pitcher and pour boiling water over the lavender. Cover with plastic wrap and steep 10 minutes. Strain lavender from water, then return water to the pitcher. Add cold water, lemon juice, and sugar to desired sweetness to pitcher, stir. Refrigerate until serving. Enjoy!

Caprese Salad

PC: ThePioneerWoman.com

Ingredients:

  • 1 Large Heirloom Tomato

  • 1 Small Bunch of Fresh Basil

  • 1 Large Ball of Fresh Mozzarella

  • Extra Virgin Olive Oil, Balsamic Vinegar, and Salt and Pepper to taste

Preparation:

Wash and dry tomatoes. Rinse basil and dry. Slice tomato and cheese width-wise, to approximately the same size. Separate individual basil leaves. Lay out tomato, cheese and basil in alternating pattern around each plate. Drizzle with olive oil and balsamic vinegar and sprinkle with salt and pepper to taste.

Spiced Popcorn

PC:AdenAyurveda.com

Ingredients:

  • 3 Tablespoons Coconut, Peanut, or Canola Oil

  • 1/3 Cup Popcorn Kernels (preferably from UCD student farm)

  • 3-Quart Covered Saucepan

  • Spices to taste (Cumin, Cayenne Pepper, Garlic Powder, Salt, Pepper)

Preparation:

Stove: Heat oil in saucepan on medium to high heat. Put 3 popcorn kernels into the oil and cover the pan. Once the kernels pop, add the remaining 1/3 cup of kernels in an even layer. Cover the pan with the lid, but try to keep it slightly ajar to allow steam to escape. Once the popcorn begins to pop gently shake the pan (this will prevent burning). When the popcorn slows to several seconds between each pop remove from heat and dump into a bowl. Flavor with spices of your choice.

Microwave: Mix 1/3 cup kernels with 1Tbsp of oil, place in brown paper bag, fold bag closed tightly. Place bag in microwave on high for 2-3minutes. Stop microwave when kernel pops are greater than 10 seconds apart. Season with spices of your choice.

Beet Carpaccio

Ingredients:

  • 1lb Beets (Preferably Chioggia)

  • 1/4 Cup Lemon Juice

  • 1/3 Cup Feta Cheese, crumbled

  • 1/4 Cup Frisee

  •  2 Tablespoons Vinegar

  • 2 Tablespoons Sour Cream

  • 1.5 teaspoon Sugar

  • 1/3 Cup Olive Oil

  • Salt and Pepper to taste

Preparation:

Thinly slice beets. Place in bowl and toss with lemon juice, set aside for 10min. Steam beats for 5-6min or until just tender.

Prepare dressing: Mix vinegar, sour cream, and sugar with whisk until well-blended. Slowly add olive oil. Add salt and pepper to taste. Drizzle dressing atop beets. Sprinkle feta cheese and frisee. Enjoy!

Massaged Kale Salad

PC: TheHolyKale.com

Ingredients:

  • 1 Large Bunch Curly Kale, de-stemmed and torn into pieces

  • ¼ teaspoon Fine Sea Salt

  • 1 Tablespoon Fresh Lemon Juice

  • 1 Tablespoon Extra Virgin Olive Oil

  • 1 Pomegranate (seeds only)

  • 2 Persimmons, sliced

  • ½ Cup Crumbled Goat Cheese

  • Any other desired toppings

Preparation:

Place kale in medium mixing bowl along with the salt and lemon juice and olive oil. “Massage” kale for five minutes, or until leaves are sweet and tender. Add persimmons, pomegranate seeds, toss. Crumble goat cheese on top and enjoy.

Tip: When you massage the kale, think of the motion used to rub someone’s shoulders. (Hey, even kale needs some love!)  

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