3 healthy spring recipes
Warmer weather calls for lighter-tasting fare. These three healthy spring recipes are sure to please
Source: Web exclusive, March 2010
The snow is melting, the days are longer and the first buds are starting to appear on the trees. What better way to celebrate the arrival of spring than by adding fresh and colourful ingredients to your meals. Click through to get three fantastic recipes that are as healthy as they are tasty. The perfect way to welcome spring!
‘ Nut-free Parsley Pesto and Lamb Chops
This pesto made with parsley and sharp Pecorino Romano cheese makes a colorful topping for tender lamb chops. It could also be tossed with pasta, spread on sandwiches, or mixed with cream cheese for a dip to serve with crudités.
‘ Farfalle with Arugula and White Beans
Quickly wilted arugula, canned beans, and toasted walnuts add heft to this vegetarian main course. Try spinach in place of arugula and pine nuts instead of walnuts.
‘ Orange, Roasted Beet, and Arugula Salad
The beet can be roasted up to a day in advance of serving the salad. Although the red beet contrasts nicely with the orange wedges, a golden or chioggia beet can be used instead.
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