Radish and tart-apple salad
Aleksei Isachenko/Shutterstock This twist on a traditional green salad celebrates the spring radish and can be served before the main meal to whet guests’ appetites. “The apple [in the recipe] is the perfect sweet-tart complement to the peppery radish,” says Libbie Summers, chef and creative culinary director for Terra’s Kitchen, a healthy meal delivery service.
3 cups radishes, cut into matchsticks (approximately 12 radishes)
1 cup green apples, cut into matchsticks (approximately two small apples)
2 tablespoons freshly-squeezed grapefruit juice, divided
1 teaspoon grapefruit zest
1 tablespoon vegetable oil
1 tablespoon honey
1/2 teaspoon minced fresh ginger
1 teaspoon finely-chopped fresh mint
Kosher salt and freshly ground pepper
In a medium mixing bowl, toss the radishes and apples with 1 teaspoon of the grapefruit juice and set aside. In a small mixing bowl, whisk together the remaining grapefruit juice, grapefruit zest, vegetable oil, honey, and fresh ginger. Stir in mint. Add salt and pepper to taste. Pour over radish and apple mixture, and toss to coat. Serve immediately.
Sweet pea soup
colors/Shutterstock “This is quite possibly the most beautiful spring soup in all the land,” says Summers about her sweet pea soup that is ideal for vegetarians at your Easter dinner feast. “Garnished with spring strawberries and served in simple China cups, this soup is the perfect first course for Easter.”
2 tablespoons butter
2 leeks (white and light green parts), roughly chopped
1 sweet yellow onion, roughly chopped
4 cups vegetable stock
2 (10-ounce) packages frozen peas
2 tablespoons honey
1/3 cup chopped fresh mint leaves, loosely packed
Flake sea salt and coarsely-ground black pepper
1/2 cup Greek yogurt
Pea shoots, sliced strawberries or chopped chives for garnish (optional)
In a large saucepan over medium-low heat, add butter, leeks, and onion. Cook, stirring until onions are translucent and leeks are tender (about five to ten minutes). Add chicken stock, increase the heat to high, and boil. Add peas and honey, cooking for three minutes, until peas are tender. Remove from heat, and add mint with salt and pepper to taste.
Process mixture in a blender. Just before serving, warm over low heat and stir in yogurt. Spoon into bowls and garnish with pea shoots, sliced strawberries, and chopped chives.