There's something about the first bright, sweet fruits and veggies of the spring season that just makes everything fresher and rejuvenated. Like this Strawberry Caprese Salad and Vegetable Hash.
Strawberry Caprese Salad
Fresh basil, strawberries, and mini mozzarella balls drizzled with fig balsamic dressing and honey is a great spin on the classic tomato caprese salad. Serve it over fresh baby arugula or as an appetizer with toasted focaccia bread or French bread baguette slices brushed with olive oil.
Yields: 6-8 servings
Ingredients
3 tablespoons fig or thick balsamic vinegar
1 small garlic clove, minced
1 tablespoon honey
¼ teaspoon sea salt
freshly ground pepper, to taste
1/4 teaspoon LadyRen Chef’s Blend Seasoning
3 tablespoons olive oil
1/3 cup chopped fresh basil
1 (8-ounces) container fresh small mozzarella cheese balls, drained
4 cups halved fresh strawberries
thinly sliced fresh basil for garnish
Directions
Step 1
In a large bowl whisk together the balsamic vinegar, minced garlic, honey, salt, and freshly ground pepper until honey is dissolved. Add olive oil in a slow, steady stream, whisking constantly until smooth. Taste for flavor. Add more salt and pepper if desired.
Add 1/3 cup chopped fresh basil and mozzarella cheese balls; toss well to coat. Cover and refrigerate to chill, for at least 2 hours. Stir in strawberries; let stand at room temperature for 30 minutes. Gently stir to combine then serve over fresh arugula or as an appetizer with toasted Focaccia bread or French bread baguette slices brushed with olive oil. Garnish with thinly sliced fresh basil.
Springtime Vegetable Hash with Eggs
The lovely combination of colors & crunch comes together in this one pan wonder. Replacing potatoes with fresh veggies, makes this simple, healthy plant-base dish nutritious and delicious!
Serves:6
Ingredients
1 small head cauliflower, trimmed, cored, and small diced into florets
1 small zucchini squash, unpeeled and diced medium
½ red bell pepper, seeded and diced medium
½ yellow bell pepper, seeded and diced medium
1 cup (½) red onion, diced medium
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 teaspoon LadyRen Chef’s Blend seasoning
2 cups kale, diced medium OR 2 cups baby spinach
Fresh chopped parsley for garnish (about 2 tablespoons)
6 large eggs, room temperature
1/3 cup crumbled feta cheese
Directions
Step 1
Preheat oven to 425°F. Line a large rimmed baking sheet with aluminum foil.
Add the cauliflower, zucchini, bell peppers, and onion to a large bowl and drizzle with olive oil; toss until well combined. Season with salt and pepper; spread in an even layer and roast, stirring once, until golden around edges, 20-25 minutes.
Step 2
Remove the pan from oven; stir in kale or spinach. Then make 6 small wells in the mixture with the back of a spoon. Crack an egg into each well and season with salt and pepper. Bake until whites and yolks are set, about 5-7 minutes.
Remove from oven. Sprinkle with fresh chopped parsley, feta cheese and serve.