Spring Fever? Fresh & Healthy Recipes to the Rescue

Sometimes even your recipe book needs a little spring cleaning! Brush off those winter blues and serve up something fresh and healthy this week with these delicious (and surprisingly simple) recipes.

Make it a light lunch!
shrooms-n-spinach_smWarm Shrooms-n-Spinach
Serves 4

2 tbsp. white miso
2 tbsp. sugar-free rice vinegar
1 tbsp. extra virgin olive oil
1 cup button mushrooms, sliced
1 cup shiitake mushroom caps
1 cup crimini (baby bella) mushrooms, sliced
1 large shallot, minced
One 14-oz. bag spinach leaves or baby spinach
2 tbsp. sliced almonds

Directions: In a small bowl, whisk the miso and vinegar. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and shallot and sauté for 3 minutes, or until mushrooms begin to brown. Pour miso mixture over mushrooms; cook for an additional minute. Place spinach in a large serving bowl. Pour mushroom mixture over spinach; add the almonds and toss. Serve warm.

Put a little sizzle in your dinner!
Persian Kabob
Serves 2

1 lb. lean beef, cubed
1 large onion, quartered and thickly sliced
4 firm medium plum tomatoes, thickly sliced
½ tsp. sea salt
½ tsp. lemon pepper spice
1 tbsp. sumac (optional but recommended)
1 cup raw spinach
Olive oil or cooking spray
4 skewers (if wooden, soak in water for 30 minutes prior to using to prevent burning)

Directions: Arrange beef, onion and tomatoes on skewers; season both sides with salt, lemon pepper and sumac. Coat a grill pan with olive oil spray and heat over medium-high heat. Add skewers and cook 4 to 6 minutes per side. Serve over a bed of raw spinach.

Pork roast with a twist?
sicilian_citrus_pork_smSicilian Citrus Pork
Serves 6

2 lbs. center-cut pork roast, surface scored with a knife
2 cloves garlic, minced
1 tsp. fennel seeds, crushed
½ tsp. cumin seeds, crushed
1 tbsp. fresh rosemary, minced
½ tsp. black peppercorns, crushed
1 tbsp. extra virgin olive oil
1 orange, cut into thin slices

Directions: Coat top of pork with garlic, fennel, cumin, rosemary, and peppercorns; rub gently and brush with olive oil. Carefully transfer pork to a zip-top bag and add orange slices; seal tightly, refrigerate and marinate at least one hour (preferably overnight). To cook, preheat oven to 375°. Remove pork and orange slices from bag and place in roasting pan. Add ½ cup water and cover with foil; cook approximately 40 minutes. Remove foil and cook for an additional 15 minutes, basting the roast occasionally with the pan juices, until the internal temperature reaches 160°F on a meat thermometer. Slice and serve.


Written by Renew Life

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