Spring Strawberry Salad with Toasted Walnuts and Poppy-seed Dressing

Serves 6-8 Prep time: 10 minutes     |     Cook time: 5 minutes

Ingredients:

Dressing (makes 3/4 cup):

• 3 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon chopped spring or yellow onion
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/3 cup olive oil
• 1 tablespoon poppy-seeds

Salad:

• 1 small spring onion, stalks removed, bulbs thinly sliced
• 2 tablespoons apple cider vinegar
• 1/2 cup walnuts
• 6 cups spring salad mix
• 5 cups sliced strawberries, stems removed
• 1/3 cup feta cheese crumbles

Directions:

For the salad:

1. Place sliced spring onion in a small bowl with the two tablespoons of apple cider vinegar and set aside.
2. Place a medium skillet over medium-high heat and allow to warm for about 2 minutes. Add walnuts to skillet and toast for 2 to 3 minutes, stirring frequently. Remove nuts from skillet once they are golden brown and smell fragrant.
3. Remove 1 tablespoon of the sliced onion and vinegar for the dressing. Save the remaining onion for topping the salad.
4. Assemble the salad by placing salad mix into a large bowl. Top with onions, toasted walnuts, strawberries, and feta cheese. Toss with desired amount of dressing and serve immediately.

For the dressing:

1. Add the vinegar (5 tablespoons total), honey, onion, mustard, and salt to a blender and process until smooth, about 30 seconds.
2. While the blender is still on, slowly add the oil and process until combined. Add the poppyseeds and pulse 4-5 times on low.
3. Store any leftovers in an airtight container in the refrigerator for up to one week.

Recipe created by:

www.JennaBeeNutrition.com     |     Portland, Oregon     |     hello@JennaBeeNutrition.com

Garlic Radish Butter

Serves 8

Prep time: 5 minutes

Ingredients:

• 8 tablespoons unsalted butter (1 stick), softened
• 2-3 tablespoons minced radishes* (depending on your flavor preference)
• 1 tablespoon finely diced radish green tops
• 1 clove garlic, minced
• 1/4 teaspoon salt

*I used the French Breakfast variety, but Cherry Belle and Easter Egg varieties would also be tasty!

Directions:

1. Add radishes, radish greens, garlic, and salt to the softened butter and combine well. Taste and adjust salt if needed.
2. Transfer mixture to an airtight container and refrigerate until hardened.
3. Spread on your favorite toasted baguette, add to scrambled eggs, or serve with your favorite roasted vegetables. Store leftovers in an airtight container in the refrigerator for up to two weeks.

  Recipe Created By:

www.JennaBeeNutrition.com     |     Portland, Oregon     |     hello@JennaBeeNutrition.com

Steak and Vegetable Skewers with Chimichurri Sauce

Serves 2-4 Prep time: 15 minutes     |     Cook time: 20 minutes

Ingredients:

Skewers:

• 1/2 medium onion, chopped into large pieces
• 2 small red potatoes, chopped into large pieces
• 1 bell pepper, seeds removed and chopped into large pieces
• 1 medium zucchini, chopped into large pieces
• 1/2 pound of your favorite cut of steak, sliced into 1/4-inch thick pieces
• High-heat oil (avocado & coconut are great options)
• Salt and pepper

*Recipe can easily be made with any favorite vegetables/meats/proteins!

Chimichurri (makes 1/2 cup):

• 1/4 cup red wine vinegar
• 2 cloves garlic
• 1 small spring onion
• 3/4 cup parsley
• 1/4 cup cilantro
• 1/4 cup lemon balm (can substitute with 2 tablespoons lemon juice)
• 1/4 cup olive oil
• 1/2 teaspoon salt

Directions:

Skewers:

1. Heat up grill or preheat oven to high broil. If using the oven, line a baking sheet with parchment paper.
2. Assemble skewers by adding vegetables and meat in layers, leaving at least 1.5 inches of space at the top and bottom to make for easier handling.
3. Spray or drizzle skewers generously with oil and sprinkle with salt and pepper on all sides.
4. Grill (or broil) until vegetables are nicely brown and tender and meat is cooked through, about 15-20 minutes. Make sure to flip the skewers halfway to ensure even cooking.
5. While the skewers are cooking, prepare the chimichurri.
6. Place all chimichurri ingredients in a food processor and mix until smooth. Use a spatula to scrape the sides down a few times to combine stray ingredients.
7. Serve immediately by drizzling chimichurri on skewers. Store any leftover in an airtight container in the refrigerator for 3-5 days.

Recipe created by:

www.JennaBeeNutrition.com     |     Portland, Oregon     |     hello@JennaBeeNutrition.com

Socca with Snow Peas and Arugula Flowers Serves 1-2 Prep time: 20 minutes Cook time: 20 minutes Ingredients: Socca: 1 cup chickpea flour 1 cup water 3 tablespoons olive oil, divided 1 clove garlic, minced 1/4 teaspoon salt Toppings: 10-20 snow peas, trimmed and cut in half (about 1/2 cup) 1/4 cup sundried tomatoes, chopped 1/3 cup crumbled feta cheese 1/4 medium red onion, sliced Arugula flowers 2 teaspoons lemon juice Drizzle of olive oil Pinch of salt Directions: In a large mixing bowl, whisk together the chickpea flour, water, 2 tablespoons olive oil, salt, and garlic and allow to rest for 20 minutes while preparing toppings. Place oven rack in the center of the oven and turn the broiler on high. Place an ovenproof 10-inch skillet (cast iron is ideal here) in the oven for 10 minutes to preheat. Using oven mitts, carefully remove the hot skillet and add in remaining tablespoon of olive oil. Tilt the pan or use a brush to ensure the surface is evenly coated. Pour the socca batter into the skillet, tilting to evenly coat. Return skillet to the broiler and cook for 6 to 8 minutes, or until the edges are golden brown and begin to pull away from the sides of the skillet. Remove from oven, turn off broiler, and set oven temperature to 450 degrees Fahrenheit. Top socca with snow peas, sundried tomatoes, feta, and red onion and place the skillet back in the oven for a final 8 to 10 minutes, until cheese is slightly melted and socca is crisp. Remove from oven and sprinkle with arugula flowers, lemon juice, a generous drizzle of olive oil, and a pinch of salt. Slice into four pieces and serve warm.   Recipe created by: www.JennaBeeNutrition.com     |     Portland, Oregon     |    hello@JennaBeeNutrition.com