{"id":7549,"date":"2024-03-04T15:16:14","date_gmt":"2024-03-04T23:16:14","guid":{"rendered":"https:\/\/sweetveg.org\/?p=7549"},"modified":"2024-03-04T15:16:14","modified_gmt":"2024-03-04T23:16:14","slug":"my-favorite-dishes-for-spring","status":"publish","type":"post","link":"https:\/\/sweetveg.org\/2024\/03\/04\/my-favorite-dishes-for-spring\/","title":{"rendered":"My Favorite Dishes for Spring"},"content":{"rendered":"

Here in the PNW, spring is an interesting bridge between the cold, dark days of winter and the warmer long days of summer. We are done with the longer cooked, heavy stews and baked vegetables of winter. But it’s not quite time for the light, brothy soups and raw salads more suited to summer.<\/p>\n

Finding dishes that support the body during this transition can be super helpful. You want to look for lighter foods, a bit more brothy and cooked for a little shorter time, but still warming and nourishing. Think about the weather in your area, too. Some of us warm up faster and some still have freezing nights into May. Use this knowledge about your own local climate to make decisions about when and how much lighter cooked dishes and raw to add. Some people naturally start eating less food in general as we head into warmer weather.<\/p>\n

One of my favorite salads<\/strong> to make is a blend of raw salad greens, like a spring mix, and cooked vegetables. I usually blanch the cooked vegetables, but you can steam or roast them as well. Add some bitter greens and a tangy citrus dressing to help support your liver. Super yum.<\/p>\n

Green Monster Soup<\/span><\/strong> is a lovely combination of greens, lentils and mushrooms. Add a little sauerkraut when serving and it’s a really nice soup to support both winter and spring.<\/p>\n

A simple light miso soup<\/span><\/strong><\/a> is nice this time of year as well. I like to use a combination of chickpea and brown rice miso. I might add some fresh spring scallions or chives and a handful of fresh herbs to lighten it up.<\/p>\n

Blanched vegetables<\/a><\/strong><\/span> are particularly nice this time of year, especially with a variety of greens.<\/p>\n

Pressed<\/a> Salad<\/a><\/span><\/strong>, especially with some green apple and maybe a little Tofu Ricotta<\/span><\/strong><\/a> on\u00a0 top.<\/p>\n

You can make Sauteed Dandelion Greens<\/strong> using my recipe for Daikon Greens<\/a><\/span><\/strong>. Adding a little sauteed onion in the beginning and some vinegar at the end really helps buffer the bitter taste. Here’s also a post for Making Bitter Greens Tasty<\/a><\/span><\/strong>.<\/p>\n

\"\"<\/a>Two desserts that are lighter and have a sour taste that are beautiful this time of year: Luscious Lemon Pudding<\/a><\/strong><\/span> and Refreshing Tangerine Pudding<\/a><\/strong><\/span>.<\/p>\n

Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

Here in the PNW, spring is an interesting bridge between the cold, dark days of winter and the warmer long days of summer. We are done with the longer cooked, heavy stews and baked vegetables of winter. But it’s not … Continued<\/a><\/p>\n","protected":false},"author":2,"featured_media":7552,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[222,5,547],"tags":[508,270,960,123,1091],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/sweetveg.org\/wp-content\/uploads\/2024\/03\/20230216_120154-scaled.jpg?fit=2560%2C1920&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3bxZO-1XL","jetpack_likes_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/sweetveg.org\/wp-json\/wp\/v2\/posts\/7549"}],"collection":[{"href":"https:\/\/sweetveg.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sweetveg.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sweetveg.org\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sweetveg.org\/wp-json\/wp\/v2\/comments?post=7549"}],"version-history":[{"count":3,"href":"https:\/\/sweetveg.org\/wp-json\/wp\/v2\/posts\/7549\/revisions"}],"predecessor-version":[{"id":7554,"href":"https:\/\/sweetveg.org\/wp-json\/wp\/v2\/posts\/7549\/revisions\/7554"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sweetveg.org\/wp-json\/wp\/v2\/media\/7552"}],"wp:attachment":[{"href":"https:\/\/sweetveg.org\/wp-json\/wp\/v2\/media?parent=7549"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sweetveg.org\/wp-json\/wp\/v2\/categories?post=7549"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sweetveg.org\/wp-json\/wp\/v2\/tags?post=7549"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}