Dig in with these delicious spring recipes!
From the markets and out of the gardens come the first sweet offerings of the season. Enjoy the fresh flavors of the season with dishes that incorporate the jewels of spring. These seasonal recipes will remind you that spring has sprung.
Chicken & Veggie Stir-Fry
- 2 cups broccoli florets
- 2 tsp vegetable oil
- 1 tbsp fat-free chicken broth
- 1/2 tbsp minced fresh ginger
- 4 oz chicken breast, chopped
- 1 tbsp dry sherry
- 1/2 tbsp low-sodium soy sauce
- 1/2 tsp cornstarch
- 1/8 tsp red pepper flakes
- 3/4 cup shitake mushrooms, caps halved
- 1/2 cup cherry tomatoes, halved
Mix chicken, broth, soy sauce, sherry, and cornstarch in a bowl. In a medium saucepan, bring 3 cups of water to a boil over high heat; add broccoli. Cook, stirring, about 1 minute or until broccoli is bright green and water has almost returned to a boil. Drain in a colander and rinse with cold water to stop the cooking; drain again, shake well to remove excess water. Heat a 14-inch wok or 12-inch skillet over high heat, swirl in oil. Add broccoli, mushrooms, ginger and red pepper flakes; stir-fry 2-3 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean. Heat remaining vegetable oil over medium-high heat; cook and stir chicken and mixture until meat is no longer pink in the center, about 5 minutes. Stir in vegetables, stir-fry 2 minutes; add cherry tomatoes stir-fry 15 seconds or until combined.
Cals: 114 | Fat: 1.5g | Carbs: 8g | Protein: 14g
Spring Veggie & Egg Coffee Cup Scramble
- 1 large egg & 1 large egg white
- 1 cup baby spinach
- 1 tbsp. Parmesan cheese, grated
- 1/2 cup grape tomatoes, halved
- 1 tbsp. scallions, sliced
In microwave-safe cup, stir together eggs, and spinach. Microwave 45 sec. and stir; sprinkle with cheese. Microwave until eggs are set but still creamy, about 15 sec. Sprinkle with tomatoes and scallions.
Cals: 135 | Fat: 6g | Carbs: 5.5g | Protein: 13g
Crispy Baked Spring Rolls
- 1/2 tbsp minced garlic
- 1 tbsp olive oil
- 1 scallions, finely chopped
- 1 tsp minced fresh ginger
- 1/2 lb ground chicken
- 1/2 cup shitake mushrooms, sliced
- 6 Nasoya Egg Roll wrappers
- 1/2 tsp sesame oil
- 1/2 cup green cabbage, finely shredded
- 1 tbsp hoisin sauce
- 1/4 cup Walden Farms sesame ginger
Preheat the oven to 400ºF. Sauté the garlic, ginger, sesame and olive oils in large sauté pan set over medium-low heat. Add the chicken to the pan, breaking it apart into small pieces, and sauté until fully cooked. Add the mushrooms to the pan and sauté just until wilted. Remove the pan from the heat and drain out any liquid. Stir in the green cabbage, scallions and hoisin sauce until thoroughly combined. Transfer mixture to a large bowl and let it cool for 10 minutes. Arrange the spring roll wrappers on a dry work surface then place 3 to 4 tablespoons of the chicken mixture in the center of each of the spring roll wrappers. Roll the wrappers around the mixture, folding the edges inward. Before your final fold, dip your fingers in water and then moisten the outer edge of the wrapper to seal the spring roll shut. Arrange the spring rolls in a single layer on a baking sheet lined with parchment paper or a nonstick baking mat. Brush the tops of the rolls with olive oil then bake them for 10 to 12 minutes, rotating after 6 minutes, until they're golden brown and crispy. Remove the spring rolls from the oven and serve them immediately with Walden Farms sesame ginger dressing.
Serving Size: 2 rolls
Cals: 184 | Fat: 3.5g | Carbs: 25g | Protein: 18g