Winter-to-Spring Meal Ideas

After the large snow storm that just drowned Salt Lake City in the freezing white fluff stuff, February is living up to its reputation of now knowing whether to be stuck in Winter or start bringing in Spring. There are the days when you only needed a light jacket as you basked in the warm sunshine and then the next day you had to wear a coat and bundle yourself up tight so you didn’t freeze your toes off.

The seasons purgatory-esque transition time.

We don’t know about you, but for us nothing beats the cold like a nice hot and heavy meal. Winter is full of soups, stews, and filling comfort food that warms the soul and your toes. Like Delish’s Homemade Chicken Pot Pie, Bon Appetit’s Petit Trois’s French Onion Soup, or Food Network’s star, Rachael Ray’s Chicken Provencal “Stoup” (that’s a stew-soup combination right there!)

But then with the sunshine, warmer temperatures and flowers thinking that it may be time to bloom, all we crave are foods that fresh, light and bright! Try out Cooking Light’s Grilled Pineapple Lemonade, AllRecipe’s Strawberry Spinach Salad, or Taste of Home’s Mushroom Asparagus Quiche. All sound completely drool-worthy!

But what about the in-between?

What about the periods that the weather can’t decide whether to beam in sunshine, sprinkle with rain showers, or plow us with snow? Well with the help of MyRecipes.com and their article on What to Eat During the Transition from Winter to Spring , we’re bringing you some meals that will help keep you full and brighten your day, no matter what the weather dishes out. For even more recipes click on the article title above!

Breakfast

Berry Green Smoothie

Berry Green Smoothie
Photo: Colin Price; Food Styling: Chelsea Zimmer; Prop Styling: Heather Chadduck Hillegas

Have a smoothie. A fruity, fresh beverage in the morning will leave you bright and energized. Use produce that’s in season like spinach and citrus, along with frozen fruits and bananas, which are available year round.

Smoothies are a quick way to kick-start your day with extra fruit, vegetables, and fiber. Avoid juices and powders with added sugars; instead choose whole ripe fruit to add a sweet touch naturally. Dairy-free option: Use a (5.3-ounce) container of dairy-free soy yogurt alternative.

  • 1 cup frozen mixed berries
  • 1/2 cup baby spinach leaves
  • 2 tablespoons fresh orange juice
  • 2 tablespoons water
  • 1 (5.3-ounce) container plain 2% reduced-fat Greek yogurt
  • 1 medium ripe banana, sliced
Lunch

Chicken Verde Tacos

 

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Photo: Jennifer Causey; Styling: Missie Neville Crawford

Make vibrant, crunchy tacos with in-season red cabbage or make chicken salad with tzatziki sauce for a lighter, greener feel. If you’d rather skip the cucumber for the tzatziki sauce, try celery or apple. For a change of pace, make a creamy, vibrant pasta sauce out of spinach and avocado.

We like warm taco filling, but if you’re going for something a little cooler and more refreshing, skip the first step in the recipe and drizzle the salsa over assembled tacos.

  • 2 cups shredded skinless, boneless rotisserie chicken breast
  • 1/2 cup prepared salsa verde
  • 8 (6-inch) corn tortillas
  • 2 cups thinly sliced purple cabbage
  • 1/3 cup canola mayonnaise
  1. Combine chicken and salsa in a sauce pan over medium head; cook 2 minutes or until thoroughly heated.
  2. Heat tortillas 20 seconds on each side over an open flame of according to directions.
  3. Combine cabbage and mayonnaise in a bowl; toss to coat.
  4. Divide chicken mixture evenly and tortillas. Top with cabbage mixture.

 

Snacks

Savory Granola

 

image.jpg
Photo: Jennifer Causey; Styling: Claire Spollen

 

 

Spice up your yogurt with a flavorful, textured granola, or add in whatever dried fruits you crave and eat it by the handful. Take advantage of the freezer section; edamame make an excellent satisfying snack that is nothing close to the holiday baked goods and brittle you finally finished off. If you want to go full-on spring, dip whatever veggies or crackers you can like in a super herby, delightfully fresh green dip.

Meet your new granola, which has two-thirds less sugar than most store-bought varieties. We like it with a little extra kick, but knock the red pepper back for less heat. Stir into yogurt, sprinkle over fresh fruit, or toss into salads.

  •  1 1/4 cups old-fashioned rolled oats
  • 1/2 cup pecan halves
  • 1/2 cup coarsely chopped walnut halves
  • 1/2 cup dry-roasted sunflower seed kernels
  • 2 tablespoons uncooked quinoa
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 teaspoon fresh thyme
  • 1 teaspoon kosher salt
  • 3/8 teaspoon ground red pepper
  • 1/4 teaspoon ground cinnamon
  • 1 large egg white
  • cooking spray
  1. Preheat oven to 325°F.
  2. Combine eats, pecans, walnuts, sunflower seeds, and quinoa in a large bowl.
  3. Combine olive oil and next 6 ingredients (through egg white) in a bowl, stirring well with a whisk. Pour olive oil mixture over oat mixture; toss to coat. Spread mixture on a jelly-roll pan coated with cooking spray. Bake at 325° for 20 minutes or until browned, stirring occasionally. Cool completely.

 

Dinner

Lemony Roasted Salmon with White Wine Couscous

 

6032401_DTSFM
Photo: Jennifer Causey; Styling: Clair Spollen

A lemony, roasted fish fillet over couscous is satisfying enough for a chilly night, but light than a casserole or stew. Catch a break from the over-done, dusty winter stew flavor profile (Characterized by chili powder, onion and garlic) with a citrusy0herbed chicken dish or utilize canned mango in our super fun and fresh spring roll recipe.

The tangy herbed yogurt sauce also moistens the salmon during cooking.

  • 2 tablespoons 2% reduced-fat Greek yogurt
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons olive oil, divided
  • 4 teaspoons lemon juice, divided
  • 4 (6-ounce) salmon fillets
  • 1 1/8 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 cups finely chopped carrots
  • 1/4 cup minced shallots
  • 2 teaspoons minced garlic
  • 1/3 cup dry white wine
  • 1 cup hot cooked couscous
  1. Preheat oven to 450°F.
  2. Combine yogurt, chives, 2 teaspoons oil, and 1 tablespoon juice; stir with a whisk. Sprinkle fish with 1.2 teaspoon salt and 1/4 teaspoon pepper. Rub with 2 tablespoons yogurt mixture. Heat an ovenproof skillet over high heat. Add 1 teaspoon oil to pan. Add fish, skin side down; cook 2 minutes. Transfer to oven. Bake at 450° for 5 minutes. Turn fish; cook 1 minute or until done.
  3. Heat a skillet over medium-high heat. Add reminding 1 tablespoon oil to pan. Add carrots, shallots, and garlic; cook 4 minutes, stirring occasionally. Add remaining 1 teaspoon lemon juice, remind 5/8 teaspoon salt, remaining 1/4 teaspoon pepper, and wine. Cook 30 seconds. Add couscous; toss. Serve fish with couscous and yogurt mixture.

 

So eat healthy and hearty as we wait to see if today will be more like winter or like spring!

 

 

 

 

 

 

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