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Mediterranean Grain Bowl
This dish will cost you a bit up front if you don’t keep your cupboard stocked with a wide variety of grains*, however you will get several recipes out of each of them, ultimately making it a cost-effective and healthy lunch option or a great, simple side dish to bring to a picnic. Although this dish contains plenty of protein on its own, you could easily add slices of cold, grilled chicken breast, ground turkey, or blackened shrimp to make it a heartier meal or please the meat lover in your life!
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Spring Vegetable Pie
This seasonal, local riff on a traditional Greek spanakopita is extremely adaptable to whatever greens you have on hand. Feel free to experiment with additional add-ins and use more or less cheese as your personal taste and diet dictate. Just pay attention to the water content of any additional vegetables you consider adding. Zucchini, for example, would not work well in this recipe because of the high water content – it would cause the crust to become soggy and unappetizing.
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Fresh Pea Soup
This recipe is a great way to make use of spring’s short-lived abundance of peas. To keep the sodium in check while maintaining maximum richness of flavor, I use a 50/50 mix of vegetable and chicken stock, but you can easily make the dish this vegetarian by using all vegetable stock. This soup can be frozen for later use, but because there is milk it may separate a bit when thawed. If you choose to freeze it, add a splash of cream when re-heating and use your immersion blender to mix it all back together. Do not garnish before freezing.
