#springvegetables

[forkfulofflavor]

Dill Roasted Radishes Ingredients: 1 pound radishes, sliced and cleaned 1 tablespoon extra virgin olive oil 2 tablespoons fresh dill, chopped 2 teaspoons kosher salt 1 teaspoon black pepper Directions: Preheat your oven to 425°F (220°C). In a mixing bowl, toss the sliced radishes with olive oil, dill, salt, and black pepper until evenly coated. Spread the radishes in a single layer on a baking sheet lined with aluminum foil coated with cooking spray. Roast for 15-20 minutes or until the radishes are tender with a slight crisp. Allow them to cool slightly before serving. Prep Time: 5 minutes | Cooking Time: 15-20 minutes | Total Time: 20-25 minutes Kcal: 60 kcal per serving | Servings: 4 servings Dill Roasted Radishes bring a refreshing twist to traditional roasted vegetables. These vibrant radishes are tossed in olive oil and fresh dill, then roasted to perfection, creating a crisp-tender bite with a hint of herbaceous flavor. The subtle heat of black pepper complements the slight sweetness of the radishes, making this dish a balanced and delightful side. Perfect for spring gatherings and holiday meals like Easter, this easy recipe adds a pop of color and fresh flavor to any table. The mellow flavor of roasted radishes paired with the aromatic dill makes them a versatile side dish, ideal for pairing with roast chicken, lamb, or other main courses. Enjoy this light and healthy addition to your meal!

[fallinlovia]

Asparagus

[charlieinjapan]

Last weekend I went birdwatching for the first time in Matsunoyama, about an hour from #joetsu in the city of #tokamachi. Cold rain was unexpected but our group of nine didn’t let it bother us. More than bird 🦅 watching, it was bird *listening* as many species were heard and not seen. These birders can hear a fragment of a chirp and tell you exactly what creature made it. Where I see a grey blob darting across the sky, they say, “red headed finch!” Great to see the beginnings is spring when it is further along down where we live. The sprouts you see next to the snow are called “Fuki-no-toh” and is a tempura treat...#joetsu #visitjoetsu #springvegetables #tokamachi #matsunoyama #springinjapan #birds #birdwatching (at 十日町市立里山科学館 越後松之山「森の学校」キョロロ) https://www.instagram.com/p/Bw9hAHuDCmX/?utm_source=ig_tumblr_share&igshid=1cbs1vjqrqdp

[mylifecookbook]

(via Meat Stuffed Artichokes (low carb) - My Life Cookbook - low carb healthy everyday recipes.)

[hunghugeshooter]

This vibrant vegan salad combines the hearty texture of roasted potatoes and French lentils with the freshness of spring vegetables. Tossed in a tangy balsamic-Dijon dressing, it's a delightful dish bursting with flavors and nutrients.

Ingredients: 500g baby potatoes, halved. 1 cup French lentils, cooked. 1 cup cherry tomatoes, halved. 1 cup snap peas, trimmed. 1/2 cup radishes, thinly sliced. 1/4 cup red onion, finely chopped. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 tablespoon Dijon mustard. 2 cloves garlic, minced. Salt and pepper, to taste. Fresh herbs such as parsley or chives, for garnish.

Instructions: Preheat oven to 200C 400F. Toss halved baby potatoes with 1 tablespoon olive oil, minced garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and golden brown. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing. In a large mixing bowl, combine roasted potatoes, cooked French lentils, cherry tomatoes, snap peas, radishes, and red onion. Pour the dressing over the salad and toss gently to combine. Garnish with fresh herbs before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Long Monica

[riftpixel]

This vibrant vegan salad combines the hearty texture of roasted potatoes and French lentils with the freshness of spring vegetables. Tossed in a tangy balsamic-Dijon dressing, it's a delightful dish bursting with flavors and nutrients.

Ingredients: 500g baby potatoes, halved. 1 cup French lentils, cooked. 1 cup cherry tomatoes, halved. 1 cup snap peas, trimmed. 1/2 cup radishes, thinly sliced. 1/4 cup red onion, finely chopped. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 tablespoon Dijon mustard. 2 cloves garlic, minced. Salt and pepper, to taste. Fresh herbs such as parsley or chives, for garnish.

Instructions: Preheat oven to 200C 400F. Toss halved baby potatoes with 1 tablespoon olive oil, minced garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and golden brown. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing. In a large mixing bowl, combine roasted potatoes, cooked French lentils, cherry tomatoes, snap peas, radishes, and red onion. Pour the dressing over the salad and toss gently to combine. Garnish with fresh herbs before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Long Monica

[tempe-nightsky]

This vibrant vegan salad combines the hearty texture of roasted potatoes and French lentils with the freshness of spring vegetables. Tossed in a tangy balsamic-Dijon dressing, it's a delightful dish bursting with flavors and nutrients.

Ingredients: 500g baby potatoes, halved. 1 cup French lentils, cooked. 1 cup cherry tomatoes, halved. 1 cup snap peas, trimmed. 1/2 cup radishes, thinly sliced. 1/4 cup red onion, finely chopped. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 tablespoon Dijon mustard. 2 cloves garlic, minced. Salt and pepper, to taste. Fresh herbs such as parsley or chives, for garnish.

Instructions: Preheat oven to 200C 400F. Toss halved baby potatoes with 1 tablespoon olive oil, minced garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and golden brown. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing. In a large mixing bowl, combine roasted potatoes, cooked French lentils, cherry tomatoes, snap peas, radishes, and red onion. Pour the dressing over the salad and toss gently to combine. Garnish with fresh herbs before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Long Monica

[kylewithenvy]

This colorful stir-fry is the ideal way to beat the winter blues because it's bursting with the freshness of spring vegetables. It's a satisfying and nourishing Paleo recipe that's loaded with flavor and nutrition.

Ingredients: 2 tbsp coconut oil. 1 lb asparagus, trimmed and cut into 2-inch pieces. 1 cup snap peas. 1 cup sliced mushrooms. 1 bell pepper, sliced. 2 cloves garlic, minced. 1 inch ginger, grated. Salt and pepper to taste. 2 tbsp coconut aminos.

Instructions: Heat coconut oil in a large skillet over medium heat. Add garlic and ginger, saut for 1 minute until fragrant. Add asparagus, snap peas, mushrooms, and bell pepper. Cook for 5-7 minutes until vegetables are tender but still crisp. Season with salt, pepper, and coconut aminos. Stir well to combine. Serve hot as a side dish or over cauliflower rice. Enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

Saligny Vendee Badminton