Spring Cleaning with Spring Greens

It’s time for spring cleaning! That means clean eating too. Check out these nutrient-rich recipes from Kelly Jones, MS, RD, CSSD, LDN.

 

Spring Onion and Asparagus Pasta

Ingredients:

  • 1 batch of this 2 minute tofu ricotta (prepared without basil, with plain olive oil, and with extra ground black pepper)
  • 1 lb fresh asparagus, cut into 2 inch long pieces
  • 1/2 lb spring onions, quartered
  • 1 tbsp olive oil
  • 1 tsp each thyme and oregano
  • 2 small zucchini, spiralized
  • One 8 oz package chickpea or other bean pasta, cooked according to package

Directions:

  • Heat oven to 425 degrees
  • Add spring onions and asparagus to large baking dish before drizzling with olive oil, and adding the thyme and oregano
  • Bake for 30 minutes, stirring halfway between
  • While the vegetables are roasting, make the tofu ricotta and cook the pasta
  • Also while vegetables are roasting, spiralize the zucchini, and cook for 3-5 minutes over medium heat in a saucepan
  • When vegetables have been removed from the oven, plate the zucchini noodles, bean pasta, or both, and top with 1/4 of the tofu ricotta and 1/4 of the vegetables

Ingredients:

  • 1 tbsp vegan or grassfed butter
  • 1/2 medium onion, diced
  • 1-2 cloves minced garlic
  • 1 Cup carnaroli rice (or arborio)
  • 1 quart hearty low-sodium vegetable broth
  • 2 tbsp lemon juice
  • 1/4 cup water
  • 3/4 container Sabra pine nut hummus
  • 1 tsp oil
  • 1 lb fresh asparagus stems, cut into 1-1.5 inch long pieces
  • 1 cup peas (fresh or frozen)
  • black pepper to taste

Directions:

  • In a large saute pan, melt the butter over medium heat. Saute the onion and garlic until translucent, about 4-6 minutes.
  • Add the rice and mix well until fully incorporated into the mixture.
  • Pour one half cup of the broth as well as lemon juice into the pan and stir. Once all of the liquid has absorbed, reducing heat slightly to just below medium before adding 1 cup of the broth and stirring until liquid is absorbed. Repeat with the remaining broth. This should take about 30-40 minutes with carnaroli rice and 20-25 with arborio.
  • Roughly half way through the cooking of the rice, heat the teaspoon of oil in another pan over low-medium.
  • Add the asparagus and peas and stir. Add black pepper to taste and cover, letting cook roughly 5-7 minutes before removing from heat.
  • Remove from heat before adding 1/4 Cup of water plus 3/4 of the container (7.5 ounces) of hummus and stir well.
  • Mix the asparagus and peas into the risotto mixture and transfer all contents into a serving bowl.
  • Can be served warm or cold.

Green Garlic Pistachio Pesto

Ingredients:

  • 1/2 Cup pistachios
  • 1/4 Cup basil
  • 2 long green garlic stems and bulbs
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/3 Cup olive oil
  • 1/3 C water

Directions:

  • Cut the root end of the garlic bulbs off and discard
  • Chop the bulbs off and in half and cut the stems into 1-2 inch long pieces
  • Add all ingredients, in order listed, into a food processor or high quality blender
  • Pulse for 20-30 seconds, until desired consistency is reached
  • Enjoy!

Kelly Jones, MS, RD, CSSD, LDN, is a board-certified sports dietitian in the greater Philadelphia area. As a media spokesperson, speaker, consultant, and nutrition coach, her expertise lies in performance nutrition, fitness club programming, and intuitive eating. Kelly is the co-creator of the virtual course Fit Fueling: Mindful Eating for Active Females. Visit Kelly's blog for recipes, fitness nutrition tips, and more. Connect with Kelly on TwitterInstagram, and Facebook.

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