Fresh Flavors: Sweet and Savory Dishes for Spring

Welcome to a spring feast that not only pleases the palate but also embraces the essence of anti-inflammatory eating. As the season of renewal takes full bloom, it’s the perfect time to shed the heavy overtones of winter dining and lean into the light, healthful bounty that spring offers. Today, I’m excited to share with you a trio of dishes that use this fresh approach: a lush Salmon and Sundried Tomato Pesto Sauce over Pasta, a colorful Roasted Strawberry Salad with Red and Gold Beets, and a rustic Spinach and Leek Galette.

Each of these recipes brings a touch of spring’s freshness to the table while packed with ingredients known for their anti-inflammatory properties. Embracing foods that help reduce inflammation can lead to improved energy levels, better digestion, and an overall brighter mood—perfect for the season of new beginnings.

Spinach, Leek, and Feta Galette

Ingredients:

1 ½ c. all-purpose flour

9 T. chilled butter

½ tsp Salt

4 T. Cold Water

1 # fresh Spinach

4 oz feta

2 large leeks, washed, trimmed and julienned

1 medium onion, chopped fine

1 clove garlic, minced

Salt and pepper to taste

2 T chopped fresh dill

½ c. parmesan cheese

2 eggs, beaten, divided

Directions:

1. Add flour and salt to a large bowl or food processor. Mix in 1 T.  chunks of butter and work together or pulse until well-blended. 
2. Add one tablespoon of water at a time and keep working the dough until all the water has been added.
3. Form into a large bowl and refrigerate until ready for an hour or until you are ready to use.
4. In a large sauté pan over medium heat, add 2 tablespoons of olive oil, onions, and sauté until soft but not brown.
5. Add garlic and sauté for another minute until fragrant. 
6. Add leeks and spinach and cook until wilted.
7. Remove from heat, put in a large bowl, and allow to cool for 5 minutes.
8. Stir in dill, salt and pepper, parmesan cheese, crumbled feta and egg.
9. Bake in a 400-degree oven for 1 hour or until the bottom and top are evenly browned.
10. Allow to cool for 15 minutes. Serve warm or cold.

Roast salmon with Sundried Tomato pesto over pasta

1 pound of salmon, skin removed, cut into 4 portions

 Salt and pepper

3 tablespoons of sun-dried tomatoes plus one for the garnish

½ c. olive oil

2 c. fresh basil, rinsed and dried

2 T. pine nuts

1 large clove of garlic

¼ c Parmesan or Romano cheese

1 pound of pasta

Directions:

• Preheat oven to 400 degrees.
• Arrange salmon on a sheet pan lined with parchment paper.
• In a food processor, pulse together sundried tomatoes, garlic, pine nuts, and basil, drizzle oil, and scrape down the sides of the bowl until well combined.
• Add parmesan cheese and pulse until well-mixed.
• Remove ½ cup of the pesto sauce from the bowl
• Using a pastry brush, pat on 2 T. of the sauce onto each filet.
• Bake for 10 to 15 minutes and a 350° oven
• Add remaining sundried tomato pesto sauce on the pasta and toss well.
• Serve one filet with one cup of pasta, garnish with chopped sundried tomato and fresh basil leaves.

Roast Beet and Strawberry Salad

1/2 pound of golden beets

1/2 pound of red beets

8 ounces of fresh strawberries

1/2 teaspoon of sugar

1 teaspoon Dijon mustard

3 oz olive oil

2 oz raspberry vinegar

2-3 T. shallots, chopped fine

Kosher salt and fresh cracked pepper

Lettuce and arugula

Pine nuts, feta

Directions:

1. Wash and remove dirt from beets, snip ends, and put them in a large stock pot. Cover with cold water and bring to a boil. Simmer on low until fork tender.
2. When tender, remove from heat and rinse under cool water. Remove skins and cut into small chunks.
3. Line a baking sheet with parchment paper and place strawberries on an even layer. Sprinkle with sugar and bake at 400 degrees for 10 minutes.
4. Add oil, vinegar, dijon mustard, and shallots in a small stainless steel bowl and whisk until well combined using a wire whisk. Add salt and fresh cracked pepper to taste.
5. Arrange spring mix, arugula, or any desired greens on a large platter. Top with golden and red beets and roasted strawberries. Drizzle with raspberry vinaigrette.

As we wrap up today’s culinary adventure, it’s clear that each dish we explored offers more than just delightful flavors—it promises health benefits and revitalization essential to the spirit of spring. These dishes do more than just satisfy our spring cravings; they support our well-being with every forkful. So, indulge in these seasonal creations that taste good and are good for your body. Here’s to enjoying the full bloom of spring and staying on the path to wellness!

Stay well!

Laura