9 Spring Recipes To Get You Through The Rest Of Winter

Salmon

• Combine the olive oil and Cajun seasoning in a medium bowl.
• Roll the salmon in the Cajun Seasoning Mixture to coat it. Cover the bowl with plastic wrap and put it in the fridge to marinate for 2 hours.
• Preheat your grill to 400°f for about 15 minutes.
• Depending on how thick your salmon is, cook it 3-6 minutes per side over medium heat with the lid down.
• Once the salmon has reached your desired level of doneness remove it from the grill and place it on the salad.

Citrus and Arugula Salad

• Peel a large orange and using a small sharp knife cut between the membrane of each segment so that each segment comes away freely leaving the fibrous membrane behind. Once all of the orange segments have been cut free, squeeze the juice out of the remaining bit of orange into a bowl with the segments.
• Using a microplane, grate the zest of the lime into the bowl with the orange. Once zested, peel the lime and segment it as you did with the orange, then squeeze any juice out of the bit that is left behind.
• To the bowl with the orange and lime segments and juice add the honey, and mustard then gently whisk to combine.
• Slowly whisk in the olive oil, then season to taste with salt and pepper.
• Toss the arugula with the dressing divide it among two bowls and top with the Cajun Grilled Salmon. Finish the salad by spooning the citrus segments and dressing over the salmon.

• Heat large skillet over medium high heat.
• Add the olive oil and sliced chicken into the pan.
• Season the chicken with salt and pepper and cook until cooked through it will take about 6 minutes.
• Add in the onions and garlic, cook for 2 minutes, then add in the roasted red peppers and cook for 2 more minutes.
• Next up, add in the pesto, cook for about a minute then add in the cream and cook for another 2 minutes.
• Add in the spinach and cook for 2 minutes before adding in the cooked pasta.
• Add in the parmesan, toss the pasta to coat, taste and adjust the seasoning as needed.

• Heat a wok over medium-high heat.
• Add the sesame oil along with the chicken and cook until the chicken is browned, stirring occasionally.
• Once the chicken is browned and cooked through add in the onion, green onion (whites), and the garlic. Cook for 1-2 minutes or until the onions start to soften.
• Next up add in the red bell pepper and red chilli flakes, cook for 1 minute then add in the Chinese 5 spice.
• cook the spices for 1-2 minutes before adding in ¼ cup of water along with the honey, soy sauce, and vinegar.
• Turn the heat down and simmer for 4-5 minutes.
• Add in the sesame seeds and the tops (greens) of the green onions.
• Season to taste with salt.
• Wash and pat dry the lettuce and serve with sticky rice.

• Slice the rolls and lightly toast the inside.
• Brush the inside of the rolls with mustard then tops with pickles, ham, Swiss cheese, and the pork.
• Heat a large frying pan on medium heat. Brush the outside of the rolls with butter and put them in the pan. Toast on one side for 2-3 minutes then flip. Press the sandwiches with a spatula to flatten slightly. Cook the sandwiches until the cheese starts to melt then serve.

• Toss the tomatoes, onion and garlic with the olive oil and a pinch of salt and pepper.
• Roast the tomatoes, onion and garlic on a parchment-lined sheet pan for 40-50 minutes on 400°f or until the tomatoes start to shrivel and the onions and garlic are slightly browned.
• Put the roasted vegetables in a medium pot over medium heat and add in the milk.
• Cook the soup only until the milk is hot then add in the basil and purée.
• Taste the soup and season with salt, pepper, and sugar as needed.

Potatoes

• Put the potatoes in a pot and cover with very hot tap water.
• Season the water well with salt.
• Cover the pot and bring to a boil over high heat.
• Once the potatoes start to boil, remove the lid from the pot and cook them the rest of the way uncovered.
• One the potatoes are cooked (a fork easily passes through them) drain them well.
• Add 2 tablespoon of parsley, 2 tablespoon of butter, and a pinch of salt and pepper.
• Gently toss the potatoes to coat with the seasoning and serve.

Cod

• Heat the skillet over medium high.
• Add the olive oil along with the shallots, garlic and a bit of salt and pepper.
• Sauté for 2-3 minutes or until the shallots are soft.
• Add the diced tomato along with 2-3 sprigs of fresh thyme. Cook for 2 minutes.
• Add the fish into the pan presentation (white side) down.
• Cook for 1-2 minutes then add the wine.
• Once the wine starts to boil flip the fish and cook for another 1-3 minutes.
• Smaller pieces of fish will be cooked quicker while larger pieces may take a little longer.
• Remove the fish from the pan to a warmed serving tray as the fish pieces are cooked.
• Once all the fish is out of the pan add in the spinach, basil, and 2 tablespoon of butter.
• Turn off the heat and mix the butter in to sauce to thicken it.
• Finish the sauce with the remaining parsley and pour over the fish.

• In a small bowl combine the vinegar, honey, garlic, mustard powder, and oregano. Slowly whisk in the olive oil until fully incorporated. 
• In a separate bowl combine all the other ingredients.
• Pour the dressing over the salad and toss to coat. 
• Season to taste with salt and pepper.

Quinoa

• Combine the quinoa with two cups of water and a pinch of salt in a medium pot and bring to a boil over high heat.
• Once the pot begins to boil, cover it with a tight fitting lid and reduce the heat to low.
• Let the quinoa simmer for 15 minutes.
• Remove from the heat and let rest, covered for an additional 5 minutes.
• Fluff with a fork and serve.

Chicken

• Cut the two chicken breasts in half horizontally.
• Lay flat on the cutting board and drizzle with olive oil, salt, pepper, and dried oregano on both sides.
• Heat a large skillet on medium heat.
• Sear the chicken on one side. Flip the chicken and cover. Reduce the heat slightly and cooked covered, flipping once or twice until the chicken is cooked through.
• Let the chicken rest, then slice and serve.

Salad

• Cut, wash, and spin dry the lettuce.
• Combine all the vegetables in a large mixing bowl, except the lettuce.
• Add the olive oil, red wine vinegar, lemon juice, oregano, dill, garlic, parsley, and salt and pepper into the bowl. Taste and adjust seasoning as needed.
• Mix the warm quinoa into the vegetables along with ¼ cup of crumbled feta cheese. Mix well.
• Add the lettuce and mix.
• Serve the salad in a large bowl, top with sliced chicken, the remaining feta, and a spoon full of yogurt.

• In a medium mixing bowl combine all the dressing ingredients except the olive oil and whisk.
• Slolwy whisk in the olive oil until it has been fully incorporated.
• Add all of the remaining ingredients except the eggs to the dressing and toss or gently stir to combine.
• Garnish the salad with a few sprigs of parsley and the eggs.