Spring Recipe Inspiration

Spring has sprung! This coming Monday is the first day of spring, and if you’re anything like us, you’re ready for some warm sunshine, more time spent outdoors, and maybe a trip to see some southern California wildflowers.

We’re really fortunate in SoCal to have access to some really wonderful produce year-round, and spring is no exception. Farmers markets are a great place to check out what fruits and vegetables are in season and buy from local farmers. You can find one just about any day of the week in the San Diego area! Check out these links here and here for a list of different farmers markets in San Diego and when they are.

Here’s some produce you might expect to see out in March:

• Asparagus

• Arugula

• Artichokes

• Avocados

• Berries

• Broccoli

• Carrots

• Corn

• Cucumbers

• Citrus

• Green beans

• Radishes

• Peas

This week we got into the kitchen to try out some recipes using springtime ingredients. Give them a try if you’re looking for some meal inspiration this week!

Creamy Lemon and Asparagus Pasta: This recipe comes together quickly and requires minimal prep/chopping. You can substitute with a different seasonal veggie like broccoli, peas, or arugula. You can also add a protein like chicken, sausage, or bacon, or use a higher protein pasta like Banza to round out the meal. Tip: It’s important to use heavy cream and not substitute with a lower fat milk because your sauce will be more likely to curdle when you add lemon juice to it. Also, fat helps make the sauce creamy and delicious!

Total time: 35 mins

Serves: 6

Ingredients

• 1 lb (16oz) dried pasta

• 1 lb asparagus, trimmed and cut into 2 inch pieces

• 1 cup (8 oz) heavy cream

• zest of 1 lemon

• 3 Tbsp lemon juice

• 1/2 tsp salt

• 2 Tbsp unsalted butter

• 1/4 cup pasta cooking water

• fresh cracked pepper and parmesan cheese, for serving

Instructions

1. Cook the pasta in a big pot of well salted water until just al dente.

2. Drop the asparagus in for the last minute of cooking. Drain, reserving 1 cup of the cooking water.

3. Meanwhile pour the cream into a skillet with deep sides (big enough to hold the finished pasta) and bring to a simmer. Add the lemon juice, zest, and salt.

4. Add the butter, a tablespoon at a time, to the sauce, and stir to melt it. Taste to adjust the salt or the lemon juice.

5. Add the drained pasta and asparagus to the skillet and toss to combine, adding the 1/4 cup hot pasta water along with it. You can add more pasta water if the sauce is too thick.

6. Serve immediately, topped with plenty of Parmesan cheese and fresh cracked black pepper.

Recipe adapted from The View from Great Island

Perfect Carrot Cake Cupcakes: These cupcakes are delicious and don’t require any special techniques to make. This is a great opportunity to challenge making and eating baked goods if that is part of your recovery. You can make the cupcakes a day in advance and store in an airtight container to frost them the next day. Have fun decorating them with some sprinkles or fun icing colors!

Total time: 50 mins

Makes 12 cupcakes

Ingredients

For the cupcakes:

• 1 1/4 cups (158 grams) all-purpose flour

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground ginger

• 1/4 cup (47 grams) canola oil

• 1 cup (198 grams) firmly packed light brown sugar

• 2 large eggs

• 1/2 cup (125 grams) unsweetened applesauce

• 1/2 teaspoon vanilla

• 1 1/2 cups (148 grams) finely shredded carrots (about 2 medium carrots)

• 1/4 cup plus 2 tablespoons (42 grams) finely chopped walnuts, divided (optional)

For the frosting:

• 8 ounces (227 grams) cream cheese, at room temperature

• 1 stick (113 grams) unsalted butter, at room temperature

• 2 teaspoons vanilla extract

• 2 cups (250 grams) powdered sugar

Instructions

Make the cupcakes:

1. Preheat the oven to 350°F. Line a muffin tin with paper liners.

2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.

3. In a large bowl, whisk together the oil, brown sugar, and eggs. Stir in the applesauce, vanilla, and carrots. Add the dry ingredients and mix until just combined. Stir in 1/4 cup of the walnuts if using.

4. Divide the batter evenly among the muffin cups. Bake until a cake tester inserted comes out clean, about 20 minutes. Let cool completely on a wire rack before frosting.

Make the frosting:

1. In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth. On low speed gradually add in the sugar and beat until fluffy.

2. Frost cupcakes and decorate with remaining chopped walnuts or sprinkles, if desired. Serve or store in an airtight container in the fridge for up to 2 days.

Recipe adapted from Handle the Heat

Happy Spring from SD Nutrition Group!