Spring is in the air! With this asparagus pappardelle, you can have spring in your bowl, too! Whether you like pencil thin asparagus or heartier thicker stalks, asparagus is the quintessential spring vegetable. It’s the harbinger of the season. Combined with other tender green produce, dill and peas, and a light cream sauce, you know you can have dinner on the table in less than 30 minutes. The asiago cheese and shallots build a lot of flavor without overpowering the freshness of the veggies. We’ll be making this recipe all spring long as we wait to see what else our local farmers have to offer.
Asparagus Pappardelle
Spring is in the air! With this asparagus pappardelle, you can have spring in your bowl, too! Plus you can have dinner on the table in less than 30 minutes.
1poundfresh asparaguscut into 1-inch pieces (discard woody parts)
½cupfrozen peas
1¼cupsheavy cream
1½cupsasiago cheeseshredded
½teaspoonsea salt
½teaspooncoarse ground black pepper
½ouncefresh dillstemmed
Method
Bring a large pot of salted water to a boil.
Heat oil in a large saucepan and add shallots. Cook shallots until translucent then add garlic and cook for a minute. Add cream and bring to a gentle simmer. Add shredded cheese and stir until melted. Reduce heat to low.
Cook pasta as directed on package. Add asparagus and peas one minute before pasta is done. Strain and add to sauce.
Toss pasta to coat and season with salt and pepper. Sprinkle with dill and serve promptly.
Colorful, flavorful, and oh so simple, this shredded carrot salad could be your next lunch. Pick up a rotisserie chicken for dinner tonight and use the rest of the pulled chicken to take this salad to the next level! Crunchy shredded veggies like carrots and cabbage give coleslaw vibes, but the sesame tamari dressing keeps things light. With a hearty base, this riot of fiber is perfect for meal prepping. It won’t get soggy in the fridge or over the course of a barbecue or potluck. You may have lots of carrots for the easter bunny or just to celebrate spring. This is the perfect recipe to make use of that bounty.
Shredded Carrot Salad
Colorful, flavorful, and oh so simple, this shredded carrot salad could be your next lunch. Pick up a rotisserie chicken for dinner tonight and use the rest of the pulled chicken to take this salad to the next level!
These chai spiced chocolate covered dates are the perfect sweet treat! They’re so easy, and you can keep them in the fridge until you’re ready to eat them. If you can’t find a chai spiced chocolate bar, you can always mix a personalized batch of your own chai spices. You can use a scalable recipe to make as much or as little as you’d like and add it to all sorts of baked goods and desserts. We don’t recommend using the spice blend for actual chai tea, as you’d want to use whole spices for that application. Filling dates with almond butter, or the nut butter of your choice, adds a bit of protein and fat to make this a perfect little bite-sized snack.
Chai Spiced Chocolate Covered Dates
These chai spiced chocolate covered dates are the perfect sweet treat! They’re so easy, and you can keep them in the fridge until you’re ready to eat them.
Place one teaspoon of nut butter inside the date to stuff and close.
Place chocolate and oil in a small bowl and heat over gently simmering water, stirring frequently until melted.
Dip dates in chocolate and coat using a fork. Transfer to a parchment-lined baking tray. Place dates in the freezer for 10 minutes to set the chocolate.
Drizzle remaining chocolate over dates and store in refrigerator until serving.
Enjoy!
Notes
Vegetarian, Gluten-FreeIf you can’t find a chai spiced chocolate bar, you can add a blend of spices to the chocolate in step 3. Start with:½ teaspoon cinnamon¼ teaspoon ground cardamom¼ teaspoon ground gingerA pinch of ground clovesA pinch of ground nutmegA pinch of ground allspice
Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!
Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!
We’re celebrating Women’s History Month with a tribute to a classic chef and her take on a time-honored dish. Bon Appétit!
Heat a dutch oven or heavy bottom stock pot over medium-low heat. Once the dutch oven is hot, add the butter and olive oil. Add the onions. Cook and stir for a few minutes. Cover the pot and cook on medium low heat for 20 minutes, stirring occasionally. The onions will become very soft.
Increase the heat to medium-high. Add the sea salt and sugar. Cook and stir until the onions have caramelized. They should turn brown and be very soft. The volume will also cook down.
Reduce the heat to medium-low. Add the flour and stir. Cook for a few minutes, until it thickens. If it gets too thick you can add a little butter.
Stir in 1 cup of the beef stock. Cook and stir for a few seconds. Add the remaining beef stock, white wine, and optional sage and bay left, if using. Bring to a boil over medium high heat. Reduce the heat to simmer on low for 30 minutes.
Preheat the oven to 325°F. Arrange the baguette slices on a baking sheet and lightly drizzle or brush each side of the bread with some olive oi. Bake for 15 minutes. Turn the bread over and bake for another 15 minutes.
Season the soup with sea salt andn pepper. Remove the optional bay leaf if you used one. Add optional cognac, grated raw oniobn, and a small amount of the Swiss cheese.
Place the toasted bread on top of the souip. Sprinkle with the remaining Swiss cheese and the Parmesan cheese. Drizzle the cheese with a little olive oil, or you can use some melted butter. Place the Dutch oven in a preheated oven, uncovered. Bake for 30 minutes, or until the cheese melts. You can turn on the broiler if you with to brown the cheese.
Remove the soup from the oven and let it cool a bit.
Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
Bountiful, beautiful, and bursting with flavor, these fruit-filled recipes deliver your body what it wants without sacrificing great taste. Incorporating fruit into meals with a variety of colors, textures, and flavors keeps you feeling satisfied so you can focus on enjoying every bite. How sweet is that?
Berry and Rhubarb Granola Crisp
A one-dish solution to busy mornings, it’s fruit and granola in a single delicious bake.
7tablespoonscoconut oil or unsalted butter, melted
Fruit filling
3cupsfresh or frozen sliced strawberries
2cupsfresh rhubarb, sliced into 1/2 in pieces
⅓cupmaple syrup
3tablespoonsorange juice
3tablespoonsarrowroot starch
Method
Preheat oven to 350°F.
For Topping: To blender or food processor, add all topping ingredients except coconut oil and pulse until the mixture resembles coarse sand. Pulse in coconut oil until combined; the mixture will stick together when pressed between two fingers.
For Filling: In large bowl, mix to fully combine all filling ingredients. Tip into 8 x 8 in baking dish or 9 to 10 in round baking dish, spreading fruit evenly. Distribute topping loosely over fruit.
Bake for 40 to 50 minutes, until rhubarb is tender when pierced with knife, and filling is bubbling around edges. Cool for at least 15 minutes before serving.
Enjoy!
Grapefruit and Fennel Salad with Chicken and Avocado
A riot of textures and flavors, this salad offers something new in every bite.
1Small bulb fennel, cored and shaved or thinly sliced
½Head radicchio, cored and torn into medium pieces
2cupscooked chicken breasts or thighs, shredded
1Ripe avocado, flesh cut into cubes and scooped out
1Large grapefruit or navel orange, peeled and segmented or sliced
¼Red onion, thinly sliced
2tablespoonstoasted sunflower seeds
2tablespoonschopped fresh dill
Method
In medium glass jar, shake to emulsify all dressing ingredients.
In large bowl, toss together arugula, fennel, and radicchio with two-thirds of dressing. Transfer to platter or divide among 4 shallow bowls. Top arugula mixture evenly with chicken, avocado, grapefruit, and red onion, and then drizzle over remaining dressing. Sprinkle each serving with sunflower seeds and dill, and serve immediately.
Enjoy!
Whipped Yogurt with Lime and Fruit
Lime, vanilla, and soothing honey turn Greek yogurt into a special occasion-worthy dessert.
1cupplain Greek yogurt (at least 2% milk fat, without thickeners or gums), cold
¾cupheavy whipping cream (at last 35% milk fat) or chilled coconut cream, cold
3tablespoonshoney or maple syrup, plus more for serving
½teaspoonlime zest, plus more for serving
2teaspoonslime juice
½teaspoonvanilla bean paste or vanilla extract
Pinch of salt
2cupsfresh fruit such as diced kiwi and mango, blueberries, and cherries, cold
Method
To stand mixer fitted with whisk attachment, add yogurt, cream, honey or syrup, lime zest, lime juice, vanilla, and salt. Begin whisking on low to incorporate ingredients, then slowly turn the speed up to high and whip until thickened, 4 to 5 minutes. Cover and chill completely for 2 hours or up to 1 day, or serve right away (it will not be as thick if you skip the chilling).
To serve, spoon and swoop whipped yogurt into small bowls and top with fruit. Drizzle with additional honey and top with an extra sprinkle of lime zest. Serve immediately.
If you think of imperfectly rehydrated vegetables and a foam cup when you hear noodle cup, you’re not alone. This creamy Tom Yum noodle soup is way beyond that mediocre convenience food! With a few minutes and a bit of slicing, you’ve got a mix of fresh and sautéed veggies, crispy tofu, and a hearty meal ready to stave off any lingering chill of winter. No air fryer? You can always start the tofu in the pan and sauté the veggies once you’ve got some crispy edges. For a more hands off approach, you can also cook the tofu in a 400°F oven on a lined baking sheet. Either way, you’re just a few minutes away from creamy, rich, hot and sour soup!
Creamy Tom Yum Noodle Soup
Take a super easy ramen soup cup, add crispy tofu, sautéed veggies, and coconut cream. In no time, you’ve got a satisfying meal that will taste like it took much longer to make. Your secret is safe with us!
This is what we call a spoon salad! Use a spoon to make sure you don’t miss a drop. We’ve got all the shades of green in this salad, with no soggy lettuce in sight. Perfect for meal planning, potlucks, or feeding a crowd. Roasted pumpkin seeds add a salty crunch. Creamy avocado keeps you satisfied. Thinly sliced broccoli is perfect raw, but if you have leftover roasted broccoli, you can use that instead. The bulk of this salad comes from the French green lentils. Unlike red lentils, these will keep their shape and ensure this hearty salad satisfies.
Emerald Lentil Salad
This is what we call a spoon salad! We’ve got all the shades of green in this salad, with no soggy lettuce in sight. Perfect for meal planning, potlucks, or feeding a crowd.
Place lentils and five cups water in a medium saucepan and bring to a gentle simmer. Cook until lentils are just tender, approximately 35 minutes. Drain and set aside to cool.
In a medium mixing bowl, place cooled lentils, broccoli, avocado, and pumpkin seeds.
Whisk together dressing ingredients and toss with salad. Adjust seasoning to taste and serve garnished with micro greens.
This brownie recipe is pulling double duty. Equally at home at a St. Patrick’s Day celebration as it is a girl’s night in, these brownies deserve a spot in your dessert rotation. Use your favorite chocolate stout in the batter and the glaze. The deep malty beer will enhance the chocolate of the brownies without overpowering them. A can of black beans helps fill out the batter with extra protein and fiber. Who says you can’t have your brownie and eat it too?
Double Chocolate Stout Brownies
Try a brownie recipe with TWO secret ingredients! Chocolate stout beer adds depth and complexity, while black beans add protein and fiber.
Preheat over to 350°F. Line an 8×8-inch baking pan with parchment paper.
Using a blender or food processor, blend beans and stout until smooth. In a mixing bowl, combine bean mixture, eggs, melted butter, vanilla, and salt. Stir until mixed.
In another mixing bowl whisk together flour, cane sugar, cocoa powder, and brown sugar.
Add dry into wet ingredients and mix together until just combined. Fold in chocolate chips.
Pour batter in prepared baking pan and bake for 48 minutes. Cool completely before glazing.
For glaze, stir together confectioner’s sugar, milk, and stout. Drizzle over cooled brownies and serve.
With just a few ingredients, you can make this luxurious, creamy soup. Perfect for days that don’t quite feel like spring, take storage potatoes, spring leeks, and the best vegetable stock you can find, whether it’s homemade or boxed. Adding a hefty pour of cream brings decadence that will satisfy you even if you’d rather soup season were behind you. An immersion blender makes quick work of creating the smooth texture, but don’t be afraid to leave the soup chunky or use a countertop blender if that’s what you’ve got. Crusty bread makes this soup a meal!
Potato Leek Soup
With just a few ingredients, you can make this luxurious, creamy soup. Perfect for days that don’t quite feel like spring.
Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!
Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!
New Orleans Gumbo is an amazing fusion of cultures and flavors. While the roots of gumbo are African, the modern dish is a culmination of contributions from Native American, French, Spanish, and Caribbean cuisines. Enjoy!
½cupghee (clarified butter)divided (or tallow or bacon fat)
2cupsfrozen okrasliced and thawed
½cupall-purpose flour
1medium yellow onionchopped
1medium bell pepperseeded and chopped
2stalks celerychopped
2cloves garlicminced
2bay leaves
1poundsausagesliced
5sprigsfresh thyme
1tablespooncoconut aminos
Sea saltto taste
White or black pepperto taste
2poundsshrimppeeled, deveined, and rinsed
4cupscooked rice
1-2teaspoonsfilé powder
Fresh parsleyto garnish
Method
Make the seafood gumbo stock
In a large soup pot, place all of the seafood gumbo stock ingredients. Bring to a boil over medium high heat. Reduce the heat to medium-low and simmer for 30 minutes. Strain the stock through a large fine-mesh strainer. Set aside. If not using right away, the stock can be cooled and stored in a glass jar in the refrigerator for up to 3 days.
Make the mild Creole seasoning
In a small bowl, stir together all of the Mild Creole Seasoning ingredients until well combined.
Fry the okra
Heat 2 tablespoons of the ghee in a large skillet over medium heat. Add the okra and fry for a few minutes. Use a slotted spoon to transfer the okra to a paper towel-lined plate.
Make the roux
Whisk together the remaining ghee and the flour in a large soup pot over medium-low heat until for 25 minutes. Whisk constantly, until it turns a rich brown color. Watch closely, being careful not to burn the roux. Remove from the heat and continue whisking until it cools down.
Cook the gumbo
Place the soup pot containing the roux back on the stove. Add the onion, bell pepper, celery, and the mild creole seasoning. If you like more seasoning, feel free to increase the amount of spices used. Cook and stir for 5 minutes over medium heat, or until the onions have softened. Add the garlic and bay leaves.
Increase the heat to medium-high heat. While whisking or stirring constantly, add the seafood gumbo stock, a few cups at a time. Add the okra, sausage, thyme, and coconut aminos. Bring to a boil, then reduce the heat to low and simmer uncovered for 1 hour. Add more salt and pepper to taste. Stir in the shrimp. Cook for 10 more minutes. Stir in the filé powder.
Ladle 2 cups of the hot gumbo into each bowl. Add one cup of rice in the center of each bowl. Enjoy!
Notes
Note: Cool any remaining gumbo by placing the soup pot in an ice bath, then transfer to a covered container and refrigerate immediately to prevent spoilage.
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
