Spring is right around the corner! Not only does that mean more sunshine, it means an abundance of fresh and nutritious veggies! When I think of spring-time, one word comes to mind……green. I don’t just mean the flowers popping up or the trees filling out. Spring is the time for green vegetables. Some of my favorites are:
- Spinach
- Kale
- Turnip greens
- Collards
- Mustard greens
- Arugula
- Green peas
Spring is also home to a variety of root vegetables like carrots, radishes, and new potatoes.
Spring vegetables don’t just add color to your plate. They are nutrition powerhouses! Most Americans don’t eat enough fruits and vegetables and could benefit from increasing vitamins, minerals, and fiber. Dark, leafy green vegetables are an excellent way to increase all three. Greens like spinach and kale are great sources of vitamins A, C, and K which may help fight inflammation and support a healthy immune system. Green vegetables are also very low in calorie and carbohydrates making them an excellent addition to your plate if you are trying maintain a healthy weight or have better blood sugar control.
Green peas are also an excellent budget-friendly source of protein which can help keep you full and satisfied. In fact, one cup of green peas contains almost 8 grams of protein. If the picky eaters in your life shy away from peas, one of my favorite ways to encourage their consumption is with pesto.
Traditional pesto usually is composed of basil, olive oil, pine nuts, parmesan cheese, and lemon. My recipe will bump up the vitamins, minerals, fiber, and protein while slashing the fat. Pesto is a great item to keep on hand for quick meals. Some common ways to use this versatile ingredient are as a sandwich spread, tossed with your favorite pasta, or stirred into tomato soup. My new favorite way to use pesto is as a dressing for potato salad. By switching away from the mayonnaise-based dressing, this recipe will cut a few calories and decrease the risk of food-borne illness associated with its creamy counterpoint at your picnic or potluck.
Spring Pea Pesto
Ingredients
- 1 cup frozen or fresh green peas
- 2 cups fresh basil
- 2 cups spring greens (arugula, spinach, kale or a mix of all three)
- 1 lemon, juiced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup walnuts
- 2-3 tablespoons water
Directions
If using frozen peas, run them under some warm water to thaw and then drain. If using fresh, then blanch in boiling water for a 2-3 minutes and then drain. Add all ingredients except water to a blender or food processor. Turn blender or food processor to medium and drizzle in water until desired consistency.
Pesto Potato Salad
Ingredients
- 1 pound baby new potatoes
- 1 cup pea pesto
- Salt & Pepper to taste
Directions
Add potatoes to a large dutch oven and cover with water. Bring to a boil and cook until fork tender. Drain and toss with prepared pea pesto. Add salt and pepper to taste.
