5 Healthy Spring Recipes

Try these 5 healthy spring recipes. Eating healthy can be tasty and spring brings fresh produce and herbs that make healthy cooking even easier. These healthy spring recipes are not only good for you but easy to make.

1. Fish with Fennel and Vine Tomatoes

If you want to make a healthy spring dish, fish with fennel, you will need:

• 2 fennel bulbs
• 1 1/4 pound new potatoes
• Olive oil
• Salt and pepper
• 12 ounces tomatoes on the vine
• 4 10-ounce whole sea bass
• 1/2 bunch fresh parsley, chopped
• Juice of 1/2 lemon

1. Trim the ends of the fennel. Take off the fronds. Core and quarter the fennel. Slice into 1/8 inch slices.
2. Preheat oven to 375 degrees. Cut the potatoes into 1/8 inch slices. Arrange the fennel into a large baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Turn the fennel to coat with the oil.
3. Put the potatoes on the fennel. Drizzle with oil and sprinkle with salt and pepper. Put the tomatoes on top of the potatoes. Drizzle with oil and sprinkle with salt and pepper. Bake twenty minutes.
4. Wash the fish. Cut three lines across each side. Season with salt and pepper. Stuff with half of the parsley. Lay the fish on top of the vegetables with the tomatoes to the side. Drizzle the fish with oil. Cook for fifteen minutes.
5. Drizzle the lemon juice over the dish. Sprinkle with parsley.

2. Roasted Vegetable Salad

If you want to make a roasted vegetable salad as part of a healthy meal, then you will need:

• 2 Japanese eggplants, sliced
• 2 medium zucchini, sliced
• 8 ounces mushrooms, wiped clean and halved if large
• 6 spring onions, trimmed
• 5 tablespoons olive oil, divided
• 12 ounces baby lettuce
• 1 tablespoon red wine vinegar
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano or 2 teaspoons fresh oregano, parsley, or thyme

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
2. Toss the vegetables with the 2 tablespoons oil on the baking sheet. Place into the oven.
3. Turn the vegetables after fifteen minutes. Take out the onions and mushrooms. Cook the remaining vegetables until lightly roasted, another ten to fifteen minutes.
4. Place the baby lettuce on one side of a large platter. Spoon the roasted vegetables on the other.
5. Whisk together the vinegar, mustard, herbs and oil to make a dressing. Drizzle the dressing over the greens and vegetables. Serve at room temperature.

3. Healthy Carrot Salad

If you want to make healthy spring carrot salad, you will need:

• 1 pound carrots, peeled and grated
• 1 teaspoon red wine vinegar
• 2 teaspoons lemon juice or orange juice
• Salt and pepper
• 1/4 cup olive oil
• 2 tablespoons fresh parsley, chopped

1. In a bowl whisk together the vinegar, juice, salt, pepper, and olive oil. Toss the carrots in the dressing and add the parsley.
2. Let the carrots marinate in the dressing for ten minutes. Taste to adjust seasonings.

4. Herbed Asparagus

If you wanted to make a healthy spring vegetable, herbed asparagus, you will need:

• 2 pounds asparagus
• Salt
• Juice of one lemon
• 2 tablespoons fresh tarragon, chopped

1. Take each asparagus and bend until it snaps. Lay the asparagus into a skillet. Cover with salted water.
2. Turn the heat to high. Cook until you can insert a knife easily into the thickest part of the stalks.
3. Place on a serving platter. Sprinkle with lemon juice and tarragon.

5. Spring Chicken

If you want to make roasted spring chicken, you will need:

• 1 4-pound whole chicken
• 3 tablespoons olive oil
• Salt and pepper
• 2 sprigs rosemary
• 4 sprigs fresh thyme
• 6 cloves garlic, peeled

1. Heat the oven to 450 degrees. Put a cast iron skillet into the oven.
2. Rub the chicken with olive oil and season with salt and pepper. Top with the rosemary and thyme.
3. Put the chicken in the skillet in the oven. Put the garlic in the skillet.
4. Roast for about 45 minutes. Take out when the internal temperature is at least 155 degrees.