Meatless Monday: 3 Simple Spring Recipes

Spring is finally here! We’ve survived polar vortex warnings and months of hibernation, so now it’s time to celebrate with some cool-as-a-cucumber vegetarian recipes.

Colourful and garnished with fresh herbs, spring dishes are a treat for the eyes as well as the taste buds. Lighter fare takes centre stage in our three featured recipes, allowing delicate flavours to shine. To create the most flavourful meals, it’s best to use in-season produce. Keep an eye out for these sensational spring veggies in the coming months.

• Arugula (also known as rocket) imbues fresh salads, egg dishes, and pastas with peppery mustard flavour.
• Asparagus is a perfect addition to any meal when drizzled with extra-virgin oil and oven-roasted until spears are tender-crisp (about four to eight minutes).
• Radishes add crunch when shaved onto salads or into sandwiches.
• Rhubarb, sometimes called the “pie plant,” is well known for its starring role in pies and crumbles.
• Spinach is a lovely base for spring salads and green smoothies, such as this super-simple Hulk Smash Smoothie.

Zucchini Pasta Ribbons with Chunky Tomato Sauce and Pine Nuts 

This no-cook meal is perfect for those who love pasta but hate the post-pasta bloat—in other words, pretty much everyone.  Slicing zucchinis with a mandoline creates silky, perfect pasta ribbons without any need for boiling water. Parsley, capsicum, and oregano are herbal standouts here, infusing the tomato sauce with rich flavour.

Spring Green Salad with Honey-Lime Vinaigrette 

Seemingly simple, this salad is elevated by its unique honey-based dressing. Walnut oil also adds healthy depth to the light-tasting dish. Like its nut counterpart, walnut oil is rich in fibre, antioxidants, and unsaturated fatty acids, heart-healthy components that have been shown to lower blood pressure. Sounds good to me!

Chilled Pea and Ginger Soup 

A nutritious blend of peas, mint, ginger, and chives will dispel any lingering memories of orange, anonymous-looking winter stews. Healthy ingredients aside, the best part of this soup has to be the colour. Fresh hulled peas lend it a minty green hue that screams springtime.