Strawberry Spinach Salad with Balsamic Vinaigrette

Ingredients:

• 6 cups fresh baby spinach leaves, washed and dried
• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup sliced almonds, toasted
• 1/4 cup crumbled feta cheese or goat cheese (optional)

For the Balsamic Vinaigrette:

• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and freshly ground black pepper, to taste

Instructions:

1. In a large salad bowl, combine the baby spinach leaves, sliced strawberries, thinly sliced red onion, and toasted sliced almonds. Toss gently to combine.
2. In a small bowl or jar, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, salt, and freshly ground black pepper until well combined to make the balsamic vinaigrette.
3. Drizzle the desired amount of balsamic vinaigrette over the salad ingredients. Toss gently to coat the salad evenly with the dressing.
4. If using, sprinkle the crumbled feta cheese or goat cheese over the top of the salad.
5. Serve the Strawberry Spinach Salad immediately as a refreshing side dish or light lunch option. Enjoy the vibrant flavors of spring!

Grilled Vegetable Skewers

Ingredients:

• 2 zucchinis, sliced into rounds
• 2 bell peppers (red, yellow, or green), cut into chunks
• 1 red onion, cut into chunks
• 1 pint cherry tomatoes
• 8 oz. mushrooms, whole or halved
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried Italian herbs (such as oregano, thyme, or basil)
• Salt and freshly ground black pepper, to taste
• Wooden or metal skewers

Instructions:

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
2. Preheat your grill to medium-high heat.
3. In a large mixing bowl, combine the sliced zucchinis, bell pepper chunks, red onion chunks, cherry tomatoes, and mushrooms.
4. In a small bowl, whisk together the olive oil, minced garlic, dried Italian herbs, salt, and freshly ground black pepper to create the marinade.
5. Pour the marinade over the vegetables in the mixing bowl. Toss the vegetables until they are evenly coated with the marinade.
6. Thread the marinated vegetables onto the skewers, alternating between different types of vegetables to create colorful skewers.
7. Place the vegetable skewers on the preheated grill. Grill for 10-15 minutes, turning occasionally, until the vegetables are tender and lightly charred.
8. Once the vegetables are cooked through, remove the skewers from the grill and transfer them to a serving platter.
9. Serve the Grilled Vegetable Skewers hot as a flavorful side dish or as a vegetarian main course. Enjoy the smoky flavors and vibrant colors of these delicious grilled vegetables!

Honey-Lime Grilled Salmon

Ingredients:

• 4 salmon fillets, skin-on or skinless
• 1/4 cup honey
• Zest and juice of 2 limes
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, chopped, for garnish (optional)
• Lime wedges, for serving

Instructions:

1. In a small bowl, whisk together the honey, lime zest, lime juice, soy sauce, minced garlic, grated ginger, salt, and freshly ground black pepper to create the marinade.
2. Place the salmon fillets in a shallow dish or large resealable plastic bag. Pour the marinade over the salmon, making sure each fillet is evenly coated. Cover the dish or seal the bag, and refrigerate for at least 30 minutes to marinate. For best results, marinate the salmon for up to 2 hours.
3. Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent the salmon from sticking.
4. Remove the salmon fillets from the marinade, shaking off any excess marinade. Discard the remaining marinade.
5. Place the salmon fillets on the preheated grill, skin-side down if using skin-on fillets. Grill for 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. The internal temperature of the salmon should reach 145°F (63°C).
6. Once the salmon is cooked through, remove it from the grill and transfer to a serving platter.
7. Garnish the Honey-Lime Grilled Salmon with chopped fresh cilantro, if desired. Serve hot with lime wedges on the side for squeezing over the salmon just before serving.
8. Enjoy the succulent and flavorful Honey-Lime Grilled Salmon as a delicious main course, paired with your favorite springtime sides or salads.

Caprese Pasta Salad

Ingredients:

• 8 oz. (about 225g) rotini or penne pasta
• 2 cups cherry or grape tomatoes, halved
• 8 oz. fresh mozzarella cheese, cubed
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• Salt and freshly ground black pepper, to taste
• Optional: Balsamic glaze for drizzling

Instructions:

1. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Allow the pasta to cool completely.
2. In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, cubed fresh mozzarella cheese, and thinly sliced fresh basil leaves.
3. In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar to create the dressing. Season with salt and freshly ground black pepper to taste.
4. Pour the dressing over the pasta salad ingredients in the mixing bowl. Toss gently to coat all the ingredients evenly with the dressing.
5. Taste and adjust the seasoning, adding more salt and pepper if needed.
6. Transfer the Caprese Pasta Salad to a serving bowl or platter. If desired, drizzle with balsamic glaze for extra flavor and presentation.
7. Serve the Caprese Pasta Salad immediately as a refreshing side dish or light lunch option. Enjoy the vibrant flavors of summer in every bite!

Grilled Shrimp Tacos with Mango Salsa

Ingredients:

For the Grilled Shrimp:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• 8 small flour or corn tortillas

For the Mango Salsa:

• 1 ripe mango, peeled and diced
• 1/2 red onion, finely chopped
• 1 jalapeño pepper, seeded and minced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt, to taste

For Serving:

• Shredded lettuce
• Sliced avocado
• Lime wedges
• Sour cream or Greek yogurt (optional)

Instructions:

1. In a large bowl, combine the peeled and deveined shrimp with olive oil, minced garlic, chili powder, ground cumin, salt, and freshly ground black pepper. Toss until the shrimp are evenly coated in the marinade. Cover and refrigerate for 30 minutes.
2. While the shrimp marinates, prepare the mango salsa. In a medium bowl, combine diced mango, finely chopped red onion, minced jalapeño pepper, chopped cilantro, lime juice, and salt. Stir well to combine. Cover and refrigerate until ready to serve.
3. Preheat the grill to medium-high heat. Thread the marinated shrimp onto skewers.
4. Grill the shrimp skewers for 2-3 minutes per side, or until they are pink and opaque.
5. Warm the tortillas on the grill for about 30 seconds per side, or until they are soft and pliable.
6. To assemble the tacos, place a spoonful of mango salsa on each tortilla. Top with grilled shrimp, shredded lettuce, sliced avocado, and a dollop of sour cream or Greek yogurt, if desired. Squeeze fresh lime juice over the top.
7. Serve the Grilled Shrimp Tacos with Mango Salsa immediately, and enjoy the fresh and vibrant flavors!

Spring Vegetable Risotto

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
• 1 cup fresh peas
• 1/2 cup diced carrots
• 1/2 cup diced bell peppers (red, yellow, or orange)
• 1/4 cup dry white wine (optional)
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a medium saucepan, heat the vegetable broth over low heat. Keep warm while preparing the risotto.
2. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute, until fragrant.
3. Add the Arborio rice to the skillet and stir to coat with the oil, onion, and garlic mixture. Cook for 1-2 minutes, stirring frequently, until the rice is lightly toasted.
4. If using, pour the white wine into the skillet and stir until the wine has been absorbed by the rice.
5. Begin adding the warm vegetable broth to the skillet, one ladleful at a time, stirring constantly and allowing the rice to absorb the broth before adding more. Continue this process until the rice is creamy and tender, about 20-25 minutes.
6. While the risotto cooks, blanch the asparagus and peas in boiling water for 2-3 minutes, then immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
7. Stir the blanched asparagus, peas, diced carrots, and diced bell peppers into the risotto during the last 5 minutes of cooking.
8. Once the risotto is creamy and the vegetables are tender, remove the skillet from the heat. Stir in the grated Parmesan cheese until melted and well combined. Season with salt and freshly ground black pepper to taste.
9. Serve the Spring Vegetable Risotto hot, garnished with chopped fresh parsley for a burst of color and freshness.

Grilled Pineapple with Coconut Whipped Cream

Ingredients:

• 1 ripe pineapple, peeled, cored, and cut into rings or wedges
• 1 tablespoon coconut oil, melted
• 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
• 2 tablespoons powdered sugar (optional)
• 1 teaspoon vanilla extract
• Shredded coconut, toasted (optional), for garnish
• Fresh mint leaves, for garnish

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush the pineapple slices with melted coconut oil on both sides.
3. Place the pineapple slices directly onto the preheated grill. Grill for about 2-3 minutes per side, or until grill marks form and the pineapple caramelizes slightly.
4. While the pineapple is grilling, prepare the coconut whipped cream. Remove the can of coconut milk from the refrigerator without shaking or tipping it. Open the can and scoop out the solid coconut cream that has risen to the top. Reserve the coconut water for another use (such as smoothies).
5. Place the solid coconut cream in a mixing bowl. Using a hand mixer or stand mixer, whip the coconut cream on high speed until light and fluffy, about 3-5 minutes.
6. Add powdered sugar (if using) and vanilla extract to the whipped coconut cream. Continue to whip until well combined and creamy.
7. Remove the grilled pineapple slices from the grill and transfer them to a serving platter.
8. Serve the grilled pineapple slices warm, topped with dollops of coconut whipped cream.
9. Garnish the Grilled Pineapple with Coconut Whipped Cream with toasted shredded coconut and fresh mint leaves, if desired.
10. Enjoy the delightful combination of smoky grilled pineapple and creamy coconut whipped cream as a refreshing dessert or snack!