It is much healthier (and cheaper) to buy fruits and vegetables grown locally and in season if we want to get all the benefits of eating whole foods. Here a some healthy and nutritious spring picnic recipes you can make for your friends and family to enjoy in the park. You can also try them on Memorial weekend or Fourth of July.
Baby Artichokes with Garlic and Oranges
Ingredients:
16 baby artichokes (about 2 pounds)
4 – 5 tbsp olive oil
3 -4 garlic cloves, chopped
½ tbsp turmeric
1/2 cup water
2 tbsp sour cream or yogurt
1 tbsp dill chopped
1 tbsp parsley chopped
salt and black pepper to taste
orange wedges
Directions:
Trim baby artichokes and cook in boiling water for 5 minutes. Sautee onion and cook in olive oil for 5-7 minutes, add garlic and cook for more 2 minutes or util garlic get brown. Add artichokes, stir in salt, pepper, 1/2 cup water, 2 tbsp sour cream, ½ tbsp turmeric. Cook, covered, until artichokes are tender, about 5 minutes longer or until knife inserted in bottom of artichoke goes through easily. Serve, warm, garnish with orange wedges, dill and parsley.
Asparagus with Turmeric Dressing and Almond Butter
Ingredients:
1 cup onions chopped
1 bunch asparagus spears
3 tbsp olive oil
1 tsp almond butter
2 tbsp parsley or dill chopped
salt to taste
Directions:
Steam asparagus spears (or cook in boiled water) for 5-8 minutes or until tender. Sautee onions in olive oil for 10 minutes. Make Turmeric Dressing in a bowl, add almond butter and onions and mix thoroughly. Place the asparagus spears on the plate and coat with the new mix of turmeric dressing, almond butter and sautéed onions. Garnish with parsley or dill.
Spring Salad with Mushrooms and Quinoa
Ingredients
1 tbsp ghee or organic raw butter
2 tbsp olive oil
8 mushrooms
2 tbsp sour cream
4 cups spring greens (lettuce, spinach, arugula)
1/2 cup spring green onions chopped
3 cloves garlic chopped
6-8 radishes, sliced
1 cup cooked quinoa (or barley or wheat berries) chilled
1/2 cup grated Goat cheese
2 tbsp dried cranberries
2 tbsp prunes
2 tbsp pine nuts
1tbsp parsley chopped
2 tbsp Apple cider vinegar
salt and pepper to taste
Directions:
Sautee mushrooms in olive oil for about 5 minutes, add garlic and cook for more 2 minutes; add sour cream, season with salt and pepper, stir thoroughly and set aside. Place all the remaining ingredients into a large salad bowl and sprinkle with Apple cider vinegar. Just before serving, pour the warm mushrooms in sour cream over the salad.
Bon Appetit!
Don’t forget to breathe, smile and be happy.
© Irina Wardas, HHC
Women’s Holistic Health, Nutrition and Relationship Expert
Related posts:
- Spring Detox and Beauty Recipes
- Lentil Recipes to Fight Seasonal Depression
- Asparagus, Beets, and Chicken Salad Recipes
- Heart Healing Recipes with Heart Healthy Foods
- Healthy Substitutes for Your Recipes
These don’t seem all that practical for a picnic and few of the items would be local for me. Where do artichokes grow anyway? I’m sure these recipes could be adjusted to include things local to my area but things that should be warm or cooked and then dressed just before serving aren’t picnic fare in my mind.
Whatever happened to fruit, cheese, bread and a beverage of choice? Easiest to pack, keeps safely and is still nutritious!
Cheryl, absolutely! You can add as many items as you want. Bon Appetit!:-) Breathe, smile and be happy.