Eat eating spring:
10 recipes
With seasonal products

When days are getting longer, and in the street smells in the spring, It’s time to make a variety of diet. Seasonal vegetables, fruits and greens appear in the markets, and we tell you that you can cook of them. Recall that WHO recommends eating more than four hundred grams of vegetables and fruits every day.

Spinach and White Wine

Spinach contains protein, fiber and vitamins – a great option for a side dish. Small leaves of the young spinach can be raw, and larger are good on a pair or stew.


2 large chicken breast fillets

2 big spinach handstone

200 ml of dry white wine

15 twigs Timyan

3 big cloves garlic

1 teaspoon hammer paprika

5 tablespoons of butter


Grasp chicken fillet paprika, salt and pepper. Clear and chop garlic and thyme.

In the pan melted a tablespoon of cream oil and fry the chicken on medium fire – about three minutes on each side. Reduce fire, add the remaining oil, garlic and thyme and cook for a couple more minutes.

Pour wine in the pan, bring to lightweight boiling and cook 3-5 minutes. Add spinach, wait for it to reduce size, pepper and salt.

Before serving a chicken with spinach you can pour a sauce that remains in a pan.

Pea spinach soup, mint and cilantro

Bright green Spring soup seems filled with vitamins. True, we remember that seasonal avitaminosis does not exist (and people with a real vitaminosis need to treat a lot of soup) – so we recommend this dish rather to raise the mood.


300 g of fresh or frozen peas

A pair of branches of mint

Small bundle of kinse

100 g of fresh cherry tomatoes or small packaging dried

1.5 tablespoon of butter

650 ml of vegetable broth

1 teaspoon of olive oil

60 ml of 30 percent cream


If dried tomatoes were not found, you can cook them in the oven. It must be warm up to 100 degrees, lay cherry tomatoes cut in half into a baking sheet with parchment and bake for three hours, mixing every hour. You can cook more and store stock in airtight packaging.

Cut into cubes onions and potatoes. In a saucepan on medium fire heat the butter. Add onions, potatoes and constantly stir for 3-5 minutes.

Add vegetable broth to the pan and stew about 15 minutes while potatoes will not be soft.

Pour into the pan with peel vegetables and cook mass on slow heat for a few minutes. Peas should be soft.

In a saucepan with all the ingredients add spinach and remove from fire. Stir and wait until the spinach fades a little.

Beat the blender soup to a homogeneous state, gradually adding finely chopped mint and cilantro. Season with salt, pepper and lemon juice. Serve the soup with warm or cold, after adding a cream to the plate and decides with dried tomatoes.

"Napoleon" with spinach, abrahe and cabbage leaves

Multilayer pie, but not sweet, and with seasonal greens and cream cheese. Combo from the abrade, spinach and cabbage, perhaps one of the freshest and unexpected.


500 g of layer test

300 g of the leaf of the abrade

1 Kochan Young Cabbage

1 small bulb

2 tablespoons of butter

300 g of cream cheese


Preheat oven to 180 degrees. Lubricate the baking sheet with vegetable oil. Roll out the dough on the spilled flour surface in a thin layer and cut into four identical rectangles. Each of them pierce the fork, lubricate the egg and bake 15 minutes.

Fluster and go through the abymbush, cut into thin straw. Remove from cabbage upper leaves, cut the Kochan in half, remove the knife and chopping cabbage.

Clear and cut into onion cubes. Add butter creamy oil and fry onion three minutes.

Add Spinach, Abrash and Cabbage to Pan. Constantly stirring, cook for 15 minutes.

Put the vegetable mass into a bowl, add cream cheese, salt, pepper and mix thoroughly.

Three embers Lubricate with cheese and greens, put them on each other and cover the fourth korzh. Heat the cake in the oven 5-7 minutes.

Lights Salad

Radish is one of the main spring plants, which can be loved at least for bright pink. In addition, it contains a number of useful trace elements: potassium, magnesium, iron and fiber.


2 tablespoons of olive oil

100 g Salad Corn

Female cedar nuts

4 tablespoons sour cream


Preheat oven to 230 degrees and to store baking parchment.

Cut radishes in half, sprinkle a teaspoon of salt, sprinkle with olive oil and mix. Stay on the baking sheet and bake 10 minutes.

Get and cool radish. Mint’s leaflets finely cut and mix with sour cream and remaining olive oil. Add salt and pepper.

Share Corn salad on plates and add radishes. Pour refueling and sprinkled with cedar nuts.

Basil Basil

The fragrant basil recalls the trips to Italy, and add it to dishes – it is always a good idea. However, for a fragrance of enough and several leaves, so that the bunch of greens can be made mixed – for example, from basil, spinach and sorrel.


1 sheet of layer test

1 Base Basil with another greens

3 cleaned garlic teeth

4 tablespoons of olive oil


Basil leaves, other greenery, garlic and olive oil mix in a blender to a homogeneous puree.

Roll out the puff pastry in the form (approximately 30 to 40 centimeters) and distribute all the surface with a puree from greenery. Collapse the dough with a roll from two sides, moving to the middle.

Roll to wrap the food film and send for 10 minutes to the freezer.

Preheat oven to 210 degrees. Roll cut on 20 slices ("ears") with a thickness of 1-1.5 cm. Decompose on a lubricated oil nasty, salt and bake 15 minutes.

Avocado Mousse with Smoked Salmon

Avocado from exotic has long been the usual fruit, which is added to soups, salads and desserts. In the spring we advise you to buy avocado from South Africa, where their season begins in April.


200 g of smoked salmon

Several branches of green onions

2 tablespoons of olive oil

Half Lyme juice

4 ripe avocado

Half Lyme juice

Kervel beam (wild parsley), can be replaced by usual

3 Natural Yogurt


Make an avocado mousse: cut the fruits into two parts, mix the flesh with yogurt, parsley, juice of half lime, salt and pepper. Put in a larger container, cover with food film and send to the fridge.

Finely chop smoked salmon, mix with sliced ‚Äč‚Äčonions, olive oil, lime and pepper juice.

Decompose chilled avocado mousse in four glasses, topping slices of smoked salmon. Serve.

Cockfather eggs with sorrel and goat cheese

Sorrel is not only about childhood soup. This grass perfectly complements the salad, and in combination with goat cheese and eggs will be invigorant and at the same time gentle breakfast.


Estatto eating spring 10 recipes with seasonal products_1

100-120 g Schowel

Goat milk cheese

tablespoon of cream oil

8 teaspoons sour cream


Preheat oven to 240 degrees. Wash sorrel, remove hard stems. In a saucepan, melt some oil and on a weak heat to stew sorrel about three minutes.

Shattered in the molds (Koxnitsy), to break each other two eggs, salt and pepper, add a few pieces of goat cheese and two spoons sour cream.

High form for baking half fill with water, gently put molds with eggs in it and bake in the water bath in the oven
7-10 minutes. Serve with tomato salad.

Puff with rhubarble

Rewal – vegetable, but it is possible to use it in dishes that are traditionally prepared with fruit. He is sour and sweet and refreshing – the real taste of spring.


250 g of layer test

2 tablespoons of cane sugar


Rhubarb cuts with pieces of 5-7 cm long, sprinkle with cinnamon, 1.5 tablespoons of sugar, mix and leave for 10 minutes.

Preheat oven to 200 degrees. Roll out the dough, cut into small rectangles. In the center of each put the rhubarb stems, sprinkle with the remaining sugar. Layer edges lubricate with a whipped egg.

Bake for 15 minutes. Before serving, decorate with powdered sugar

Pasta with asparagus

Full dinner without comprehensive difficulties – this is a paste with vegetables. If tomatoes and broccoli are tired for the winter, we advise you to go to fresh asparagus – especially since its thin stems are very quickly prepared.


400 g any pasta

1 bunch of fresh green asparagus

1 bundle fresh white asparagus

8 dried tomatoes

1 clove garlic

2 bunch of arugula

4 branches of chopped basil

2 tablespoons of olive oil

2 tablespoons of a vapor parmesan


Cook a paste, not a little.

Cut white and green asparagus on pieces and cook in salted water five minutes.

Finely cut dried tomatoes. Choise garlic head, mix in a large saucepan with olive oil. Add a ready-made paste, dried tomatoes, half of the basilica, mix and let it stretch five minutes on a weak fire, stirring from time to time. Add asuarja.

The remaining basil is mixed with a pair of water spoons in which Asparagus was cooked, olive oil and a tablespoon of parmesan, pepper. Add this sauce to paste.

Drink and strawberry drink

Limonad without lemon can be made a hit child party, and you can enjoy them for the evening TV series instead of wine.


8 medium rhubarb stems

100-150 g of strawberries

2 tablespoons honey

juice and zest one orange

A pair of thyme branches (optional)


Mix in a saucepan water, sugar, honey, orange juice and chopped zest. Bring to boil and hold on the stove for another 7-10 minutes.

Clear rhubarb from solid fibers, cut into small pieces and send to the scenery. Add thyme, bring to a boil, then remove from fire and cool.

Preheat again on slow fire, add strawberries, bring to a boil, and then give cool at room temperature.

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