We love providing our families with the gift of good, organic food, and seasonal spring produce fresh from the Farmer’s Market and/or our local CSA is a bright, refreshing change of pace after winter’s heavier meals. Today, Our Green House staff shares some of our favorite spring salad and side dish recipes.
Pam: One of my favorite spring recipes is this tasty quinoa salad with feta cheese that my friend Christine shared with me. It’s an easy, nutritious dish to throw together and makes great use of the abundance of organic baby spinach that spring brings.
Chop: grape tomatoes, red onion, lots of fresh baby spinach, pitted kalamata olives, feta
Dressing: olive oil, lemon juice, balsamic vinegar, oregano
Serve: with grilled chicken or grilled shrimp
Kerry: I’m in charge of the bringing the same two dishes to our holiday gathering every spring (stay tuned for a spring desserts blog post next week!). These scalloped potatoes, originally from a 1971 Florence Junior Welfare League cookbook, are an excellent, delicious brunch side that is requested year after year. Using organic, pastured dairy products elevates this comforting side dish from its 1970’s traditions.
Sonya: I’ve loved asparagus ever since I was a little girl, snapping off the fresh stalks in my parents’ garden and gobbling them up before anyone else could get a taste. This year I wanted to try something new with it, so last week we experimented with shaved asparagus and pea shoots.
Everyone at home loved this shaved asparagus salad recipe so much that we’ve already made it a second time and decided that it’s coming with us to our extended family Easter celebration in a couple weeks. What I did differently than the original recipe: I used 1 1/2 hearts of romaine and added roughly 1 1/2 cups of pea shoots. The second time we made it, I used feta cheese instead of the chevre. It’s really bright and flavorful both ways!