I love the longer days that come along with the arrival of Spring. I was so excited that I didn’t have to turn my headlights on when I drove home from work the other night! It finally feels like winter is almost over. 

My cravings have definitely shifted, too. I’m suddenly in the mood for meals that are a little lighter– and a lot greener. My diet has been sorely lacking vegetables lately.

This cheesy polenta topped with roasted spring vegetables is exactly the kind of meal I like eating this time of year.

The polenta is warm, creamy, and super cozy.

The vegetables are fresh and seem new and exciting after weeks of eating hearty winter vegetables.

And it’s so easy to make.

You’re going to love it!

Ingredients You’ll Need

Asparagus. Look for long, thin spears with a bright green color. Nothing says Spring quite like them!

Radishes. If you’ve never roasted radishes before, you’re in for a treat! The have a creamy, potato-like texture with a subtle peppery flavor.

Zucchini.

Snow Peas.

Red Onion.

Vegetable broth.

Instant polenta or grits.

Shredded mozzarella cheese. I used lactose-free cheese here, but any mozzarella will work just fine!

Fresh basil. Because nothing brightens up a meal quite like a sprinkle of fresh herbs over the top.

Variations

• Top this polenta with whatever roasted spring vegetables are your favorite. This recipe is a great way to clean out your fridge. I also love just walking around the produce section and grabbing whatever looks good.
• Try another cheese. Monterrey Jack, Parmesan, and Gruyere are all really great choices.
• Add a drizzle of balsamic vinegar, pistachio pesto, or a generous sprinkle of parmesan cheese to give your leftovers new life.

How to make cheesy polenta

Polenta might look fancy, but it’s one of the easiest side dishes to make.

I like mine to be super creamy, so I always use more liquid than the package calls for, especially since I also add a ton of mozzarella.

A ratio of about 6 cups of liquid to every cup of cornmeal is perfect. I also stir in a big pat of butter or a good glug of olive oil at the end to help prevent it from setting up too quickly. 

To make the polenta, start by bringing a combination of vegetable broth (there’s a GREAT recipe for homemade garden vegetable broth in my book) and of water to a boil.

Turn down the heat and slowly whisk in 1 cup of instant polenta a little bit at a time. Cook for 1 minute until the polenta is creamy and smooth. 

Finally, stir in the cheese, butter and olive oil.

If the polenta seems too stiff, you can stir in another cup of water or broth.

Print

Roasted Spring Vegetables Over Creamy Polenta

Spring is in the air and what better way to celebrate the season than with delicious and colorful roasted spring vegetables? Serve them over creamy polenta for a healthy vegetarian dinner that's perfect for the changing seasons.

Course Healthy Weeknight Dinner Recipes

Cuisine Italian

Keyword creamy polenta, roasted spring vegetables

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 314kcal

Author Lauren Keating

Ingredients

• 1 bunch asparagus cut into 2-inch segments
• 1 bunch radishes quartered
• 1 small zucchini cut into big chunks
• ¼ cup snow peas
• ¼ red onion chopped (about 1/2 cup)
• 1 Tablespoon olive oil
• 4 cups vegetable broth
• 2 cups water
• 1 cup polenta instant
• 1 cup shredded mozzarella
• 1 Tablespoon butter or olive oil
• 2 Tablespoons chopped fresh basil

Instructions

• Heat your oven to 350°F.
• Toss the asparagus, radishes, zucchini, snow peas, and onion with olive oil and season generously with salt and pepper. Spread onto a sheet pan in a single layer and roast until tender and beginning to char, about 30 minutes.
• Meanwhile, combine the vegetable broth and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low. Slowly whisk in the polenta and cook for 1 minute, until smooth and creamy.
• Stir in the mozzarella and butter. If the polenta is too thick, stir in a little more broth or water to loosen. Season to taste with salt and pepper.
• Spoon the polenta in a serving dish; top with roast vegetables and fresh basil.
• Serve immediately.

Nutrition

Serving: 1serving | Calories: 314kcal | Carbohydrates: 38g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 1149mg | Potassium: 237mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1057IU | Vitamin C: 13mg | Calcium: 160mg | Iron: 1mg

This post has been sponsored by Newell Brands. All thoughts and opinions are my own.

This time of year, I find myself craving big salads piled high with seasonal produce. This one, with strawberries, asparagus, and peas, is a new spin on the farmhouse salad that I’ve been making for years.

Salads are also great for meal prep – make a big one on Sunday and divide it into jars. That way, they’re ready to grab-and-go in the morning. The salad “toppings” create a barrier between the dressing and lettuce so it doesn’t get soggy.  At lunchtime, dump it onto a plate or bowl (I keep one at my desk) and you’re good to go. The toppings and dressing from the bottom of the jar will now be on top of the lettuce where they belong!

It’s delicious and so much more affordable than buying a salad every day. Plus, they’re a great way to use up any leftover produce that you have in your fridge from the week before so that it doesn’t go to waste.

The other fun thing about packing your salad into a jar is that it’s really easy to make small changes so you’re not eating the exact same thing every day.

I made a week’s worth of salads with the same base of lettuce, asparagus, peas, and strawberries, but then threw in other random ingredients that I had in the fridge – one jar got leftover grilled chicken breast, another got sliced steak. Some had goat cheese and some had blue cheese. Some jars got almond slivers while others got walnuts. It’s so easy to mix and match ingredients to give each salad its own personality!

Each salad was dressed with my favorite lemon vinaigrette – its bright, citrus-y flavor is delicious with just about anything.

When you unpack your groceries into Rubbermaid FreshWorks Produce Savers, they stay fresh longer, so they’re still perfect for your salad a week later. I was really excited when I first learned about these containers – they have a special vent that regulates the flow of oxygen and carbon dioxide in and out of the container to create an optimal environment that helps keep produce fresh longer.

They also have a CrispTray at the bottom that elevates your food away from moisture and promotes airflow. FreshWorks containers keep strawberries fresher longer than keeping them in the store packaging – I love this because so many times strawberries are already on their last legs by the time I get them home. The large FreshWorks container is perfect for salad greens, and the small containers are great for things like berries, radishes, and peas. Plus, there’s even a built-in lid filter that never needs to be replaced. 

When I first heard of them back in February, I immediately headed to Target to grab a few for myself. If you do the same, head straight for the housewares section. I had a hard time finding them because I thought they’d be by the plastic wrap and disposable containers in the grocery section; they’re actually over by the salad spinners and cheese graters. You can visit the FreshWorks microhub for more inspiration, or grab a digital $2 rebate from Ibotta to use at Target!

Print

Strawberry and Asparagus Salad with Lemon Vinaigrette

Servings 4

Author Lauren Keating

Ingredients

• ½ bunch asparagus cut into 1-inch segments
• 1 cup fresh or frozen peas
• 5 ounces butter lettuce or romaine hearts
• 10 large strawberries sliced
• 2 ounces soft goat cheese and/or blue cheese
• ¼ cup sliced almonds and/or walnut pieces
• Optional: leftover chicken or steak
• For the vinaigrette:
• 2 lemons juiced
• 1 shallot minced
• 2 Tablespoons olive oil
• 2 Tablespoons white vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• ½ teaspoon dry oregano
• 1 pinch salt

Instructions

• To make the dressing, combine the lemon juice, shallot, vinegar, honey, mustard, and oregano in a jar.  Screw on the lid and shake vigorously to combine. Season to taste with salt. Divide the dressing among four quart-size mason jars.
• Bring a small pot of water to a boil. Add the asparagus and peas; cook for 1 minute, or until the asparagus turns bright green and the peas float to the top. Drain and rinse under cold water.
• Add the asparagus, peas, strawberries, cheese, nuts and meat (if using) to the jars of dressing. Top with lettuce. Cover and refrigerate until ready to serve.

Winter is hanging on for dear life (it snowed again this morning) but my body seems to know that it’s spring anyway. We did a major spring cleaning last weekend and I’ve been craving green vegetables like you wouldn’t believe. I need a break from cauliflower and winter squash! I ate almost an entire pound of grilled asparagus the other night – and I would  have eaten more if there was any. It was that good.

Here, I gathered a collection of 16 recipes for farm-to-table spring vegetable recipes to help chase away the winter blues and add a little color to your diet. From creamy soups to hearty salads, they’re all cozy enough to enjoy even when you’re in the mood for spring but the weather isn’t cooperating.

Spring vegetables are still hard to find (I went to four stores looking for rhubarb), so these focus on the basics. Asparagus. Peas. Radishes. Carrots. And, of course, there are plenty of vegan, vegetarian, and paleo options so there should be a new favorite for just about anyone. 

1) Cauliflower Rice “Risotto” with Peas and Asparagus by Healthy Delicious

This fresh take on risotto gets tons of springtime flavor from asparagus and peas. gluten free//vegan

2) Green Pea and Mint Hummus by Salted Mint

This hummus is as beautiful as it is delicious. gluten free //vegan

3) Mediterranean Zucchini Noodles by April Go Lightly

You can never go wrong with Greek-inspired zoodles! gluten free//paleo//vegan

4) Roasted Spring Vegetable Grain Bowls with Pistachio Pesto by Healthy Delicious

It’s like Spring in a bowl! vegetarian

5)  Cauliflower Leek Soup by Salt and Lavender

The creamy soup is dairy free! gluten free//paleo//vegetarian option

6) Cucumber Tomato Avocado Salad (Paleo Low Carb) by Wholesome Yum

It’s like a super chunky guacamole that can pass as a meal. gluten free//paleo//vegan

7) Crispy Roasted Garlic Radishes by Take Two Tapas

If you haven’t tried roasted radishes  yet, you have no idea what you’re missing! paleo//gluten free//vegan

8) Warm Fingerling  Potato Salad with Sherry Vinaigrette by Healthy Delicious
These easy potatoes make a great lunch or an elegant side!

9) Spring Salad with Asparagus, Goat Cheese, Lemon and Hazelnuts by Proud Italian Cook

A light and fresh salad  option with hazelnuts and lemon… gluten free//vegetarian

10) Farmhouse Salad with Citrus Vinaigrette by Healthy Delicious

…Or a more rustic version with soy nuts and cheddar.  gluten free

11) Springtime Avocado and Radish Toasts by Blissful Basil

Who can ay no to avocado toast? Radishes are right at home this time of year. vegan

12) Thai Celery Salad by Little Chef Big Appetite

Celery is the surprising star of this flavorful salad! vegetarian

13) Green Goddess Pasta by Healthy Delicious

A tangle of pasta with asparagus, peas, and fresh herbs. vegetarian

13) Garlic Parmesan Sugar Snap Peas by Diethood

I could eat these snap peas by the pan full! vegetarian

14) Spring Asparagus Quinoa Salad by Garlic and Zest

This quinoa salad would make a great lunch. vegetarian//gluten free

15) Chilled Carrot Soup with Scape-Pistachio Pesto by Healthy Delicious

Scape season is fleeting. Scoop them up when you have the chance and make this garlicky pesto! vegan

16) Asparagus Salad by Homespun Capers

And one last asparagus salad, because I can’t get enough. vegetarian

Nothing reminds me more of carrot cake than Spring! It must have something to do with the Easter Bunny’s love of carrots. Although I don’t think I’ve ever actually had carrot cake on Easter, the two items are linked in my mind. which is fine because carrot cake is awesome and I honestly have a tendency to forget about it otherwise.

This year, winter seems never-ending, so I pulled together this collection of 20 healthy carrot cake recipes. Maybe it will entice the warmer weather to finally show up? If not, we can at least eat our feelings.

This collection of healthy carrot cake inspired recipes includes everything from breakfasts like pancakes and oatmeal, to snacks like energy bites and cookies, to cakes and muffins. With plenty of paleo, grain free, dairy free, and  low calorie options, you’re bound to find a new favorite carrot cake inspired recipe that fits into your lifestyle!

HEALTHY CARROT CAKE BREAKFASTS

Carrot Cake Granola (Gluten Free) by Healthy Delicious

Carrot Cake Oatmeal (Dairy Free) by Healthy Delicious

Carrot Cake Quinoa Flakes (Gluten Free) by Strength and Sunshine

Carrot Cake Overnight Oats (Vegan) by Vegan Heaven

Carrot Cake Pancakes (Whole Wheat) by Amy’s Healthy Baking

Carrot Cake Smoothie (Vegan + Paleo) by Wallflower Kitchen

HEALTHY CARROT CAKE BARS, BITES, COOKIES, SCONES

Carrot Cake Baked Oatmeal Breakfast Bars (Vegan) by Sweet As Honey

Carrot Cake Energy Bites (Vegan) by Trial and Eater

Carrot Cake Quinoa Breakfast Cookies (Naturally Sweetened) by Simply Quinoa

Carrot Cake Scones (Naturally Sweetened) by Caroline’s Cooking

HEALTHY CARROT CAKES

Gluten-Free Vegan Tropical Carrot Cake (Gluten Free) by Rhian’s Recipes

Classic Grain Free Carrot Cake (Grain Free) by A Clean Bake

Healthier Carrot Cake Cheesecake (Whole Grain) by Texan Erin

Paleo Curry Carrot Cake (Paleo) by The Primal Desire

HEALTHY CARROT CAKE CUPCAKES AND MUFFINS

Gaps Friendly Carrot Cake Cupcakes With Yogurt Cheese Frosting (Gluten Free) by Health Home and Happiness

Sugar Free Carrot Cake Cupcakes (Low Carb) by Low Carb Maven

Carrot Cake Zucchini Muffins (Gluten Free) by Beauty and The Foodie

Healthy Inside Out Carrot Cake Muffins (Naturally Sweetened) by To Simply Inspire

Carrot Cake Weight Watchers Muffins by Drugstore Divas

Carrot Oatmeal Greek Yogurt Muffins (Naturally Sweetened) by Running With Spoons

I created this recipe for my client, GO  VEGGIE. Their vegan cream cheese and lactose-free parmesan adds tons of flavor to this cauliflower rice risotto recipe while keeping things lactose-free – great if you’re serving this at a holiday gathering where people might have food allergies! As always, thank you for supporting the brands that keep me inspired in the kitchen. 

It  isn’t a secret that I’m obsessed with risotto. I’ve made it the traditional way, in the oven, for breakfast, and with farro instead of rice. Now that I’ve been trying to eat fewer carbs, it was only a matter of time before I made it with cauliflower rice.

In addition to being chock-full of nutrients, cauliflower rice risotto is also much quicker to make than traditional risotto, coming together in just about 15 minutes. That means it works great as a quick and  easy weeknight meal when you pair it with your favorite protein (I’m partial to a runny egg or grilled shrimp!) It would also be right at home as a side dish with your Easter ham.

How to make cauliflower rice risotto

Making “risotto” with cauliflower rice is so easy! Start by sautéing some garlic and shallot to build a good base flavor. Next, add cauliflower rice, asparagus, peas, and a splash of white wine and cook until softened.

To mimic the creaminess that arborio rice provides to traditional risotto, melt in some GO VEGGIE chive and garlic vegan cream cheese. The cream cheese coats each grain of cauliflower with a creamy sauce that also packs in tons of flavor. I also add GO VEGGIE’s lactose-free parmesan for even more flavor.  I love the flavor that the chive and garlic cream cheese gives this risotto. Use their store locator to find it near you, since it can be difficult to track down sometimes. If you can’t find the chive and garlic flavor, the classic plain works just as well, just add more fresh garlic (4 cloves should do it!) and stir in a tablespoon of chopped fresh chives at the end.

I’ve been loving cauliflower rice lately and have been using it in everything from stuffed pepper soup to stir fry. You can make it yourself using fresh cauliflower and a food processor, but it’s becoming easier and easier to find pre-made which is a huge time saver. Look for it in the produce section or by the frozen veggies.

Do you have leftover cauliflower rice? Use it to make cauliflower tabbouleh salad! This is a great summer side dish that goes with all of your dairy-free favorites.

Print

Cauliflower Rice Risotto with Peas and Asparagus

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 202kcal

Author Lauren Keating

Ingredients

• 1 Tablespoon avocado oil or olive oil
• 1 garlic clove minced
• 1 small shallot thinly sliced
• 4 cups cauliflower rice fresh or frozen
• ½ pound asparagus cut into 1-inch pieces
• 1 cup peas fresh or frozen
• salt and pepper
• 3 tablespoons dry white wine or water
• 3 tablespoons GO VEGGIE Chive and Garlic Cream Cheese
• 2 tablespoons GO VEGGIE Lactose Free Parmesan
• 2 Tablespoons chopped fresh parsley
• 4 fried eggs optional

Instructions

• Heat the oil in a small pan set over medium heat. Add the garlic and shallot and cook 1-2 minutes,  until softened.
• Add the cauliflower rice, asparagus, and peas; season with salt and pepper. Cook 4-5 minutes, until the vegetables begin to soften. Add the wine (or water) and continue cooking  until the vegetables are cooked through.
• Push the vegetables to one side of the pan; add the cream cheese to the other side. When the cream cheese is melted, stir to combine. Stir in the parmesan and parsley. Season to taste with salt and pepper. 
• If desired, top with a fried egg and additional parmesan. 

Nutrition

Calories: 202kcal | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Sodium: 662mg | Fiber: 6g | Sugar: 10g

Be sure to check out my Healthy Eating One-Pot Cookbook for more easy, healthy recipes like this one.

I’ve had my air fryer for a few weeks now and every time I use it I fall even more in love. I’ve probably eaten my weight in sweet potato fries this month. Besides potatoes, I keep gravitating toward using it for seafood.

The air fried catfish nuggets I shared last week were crispy and delicious. This lemon garlic shrimp, inspired by shrimp scampi, is zesty and refreshing. Their lemony flavor is perfect for spring! (Hopefully spring will decide to show up soon. There’s currently a blizzard outside and I’m not ok with it.)

These lemon garlic shrimp aren’t breaded, but they still get a nice crispy exterior similar to how they would get if they were pan fried. With the air fryer though, you can use way less oil. Since they aren’t breaded, you can also add more to the fry basket since you don’t have to worry about overcrowding as much. Just give the basket a good shake halfway through to redistribute the shrimp so everything cooks evenly.

This air fryer shrimp recipe works great as an appetizer, but it can also be turned into an easy and healthy meal if you serve it over rice, zucchini noodles, or spaghetti squash.

(No air fryer? No problem! You can easily make these lemon garlic shrimp on the stovetop. Simply increase the oil from 1 Tablespoon to 1/4 cup. Heat the oil in a large sauté pan over medium-high heat, then add the garlic and cook for 1 minute. Stir in the shrimp and salt and cook 3-4 minutes, or until the shrimp is cooked through. Remove from heat and stir in the lemon juice, zest, and parsley.)

Print

Air Fryer Lemon Garlic Shrimp

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 4

Author Lauren Keating

Ingredients

• 1 pound small shrimp peeled with tails removed
• 1 Tablespoon olive oil
• 4 garlic cloves minced
• 1 lemon zested and juiced
• 1 pinch crushed red pepper flakes optional
• ¼ cup parsley chopped
• ¼ teaspoon sea salt

Instructions

• Heat your air fryer to 400ºF. 
• In a bowl, combine the shrimp, olive oil, garlic, salt, lemon zest, and red pepper flakes (if using). Toss to coat. 
• Transfer the shrimp to the basket of your fryer. Cook for 5-8 minutes, shaking the basket halfway through, or until the shrimp are cooked through.
• Pour the shrimp into a serving bowl and toss with lemon juice and parsley. Season with additional salt to taste. 

There’s a Chinese restaurant in the plaza next to my gym. I’ve never eaten there, but the smell of garlic and ginger always wafts through the parking lot and  it smells so good. I’m sure I’ll cave one of these day, but I usually try to stay strong after a workout and cook myself a healthy dinner. I don’t want to undo all of that hard work, after all!

Still, thanks to that restaurant I’ve had lo mein on my mind for a few weeks. I haven’t had lo mein in ages, and it sounded delicious. This recipe was the result of an attempt to make a paleo lo mein with zucchini noodles. It turns out that palo lo mein doesn’t really work – the classic lo mien flavor comes from oyster sauce, which is full of sugar and there isn’t really anything that works as a substitute. So lo mein was a bust, but I did end up with a delicious zucchini noodle shrimp stir fry!

For this stir fry, I used half zucchini noodles and half yellow squash noodles. I really like this combo, but you could also use all zucchini if you want. (I wouldn’t use all yellow squash because they tend to get very soft and are more watery than zucchini noodles.)

You can cut your own noodles using a spiralizer (affiliate link) or buy them pre-cut – I usually grab a pack from the end of the produce section. I’ve also tried frozen zucchini noodles but I wasn’t a big fan because they were pretty waterlogged and mushy.

For the best zucchini noodles, I like to sprinkle them heavily with salt and let them sit for a few minutes so the the moisture pulls out, similar to what you’d do with eggplant. Then give them a quick rinse and pat them dry before adding them to the pan. I’ve found that prepping the noodles this way helps prevent them from getting too soggy, so they have a more “al dente” texture.

Along with the noodles, I added some mushrooms that were left over from making meatloaf and a big hand full of broccoli slaw. This is a great recipe for cleaning out your produce bins though – go ahead and add a thinly sliced red pepper, yellow onion, grated carrot, snap peas, or whatever else you have around.

Print

Zucchini Noodle Shrimp Stir Fry

Course Healthy One Pan Recipes

Servings 2 servings

Calories 550kcal

Author Lauren Keating

Ingredients

• 1 tablespoon avocado oil or olive oil
• ½ pounds raw peeled shrimp
• 1 tablespoon grated fresh ginger
• 1 tablespoon minced fresh garlic
• 5 scallions sliced
• 1 cup sliced cremini mushrooms
• 1 cup broccoli slaw
• 4 cups zucchini and/or yellow squash noodles
• 1 tablespoon coconut aminos
• 1 teaspoon sesame oil
• 1 teaspoon chili sauce optional
• ⅛ cup cilantro chopped
• 1 tablespoon sesame seeds

Instructions

• Heat the avocado or olive oil in a wok or large sauté pan set over high heat. When the oil is hot, add the shrimp; cook 4-5 minutes or until nearly cooked through. Transfer the shrimp to a plate.
• Add the ginger, garlic, and scallions to the pan and cook for 1 minute, or until fragrant. Add the mushrooms and broccoli slaw and cook, stirring frequently for 4-5 minutes or until tender. 
• Return the shrimp to the pan. Add the zucchini noodles, coconut aminos, sesame oil, and chili paste; cook 2-3 minutes or until the noodles are tender. 
• Season to taste with salt; sprinkle with cilantro and sesame seeds. 

Nutrition

Serving: 1g | Calories: 550kcal | Carbohydrates: 53g | Protein: 40g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 17g | Cholesterol: 239mg | Sodium: 1292mg | Fiber: 11g | Sugar: 17g

For the past few weeks the weather has been pretty gross, and it seems like almost everyone I know has a cold. I wish I could invite them over for a bowl of soup, but I’ll have to settle for the next best thing – sharing the recipe. This white bean and kale soup is exactly what I look for when I’m feeling under the weather. It’s basically a big bowl of brothy comfort.

To make it, start by browning some pancetta in olive oil. I really love the slightly floral flavor of pancetta and the meaty bites it adds to brothy soups (I also use it in my spring vegetable soup), You can also substitute bacon if you want. Once the pancetta is browned, I add some onion and tons of garlic and let them soften before adding carrots and celery.

Once the vegetables are soft, it’s time to add the broth. Since this white bean and kale soup doesn’t have a lot of ingredients, it’s really important that the ones you use are great quality.

The stock is the star of this dish, and I love the depth of flavor that roasted chicken stock adds. You can make your own roasted chicken stock, or buy it already made – I like the one made by Saffron Road, but I’ve also seen it for sale at small butcher shops and farmer’s markets.

Let the broth and vegetables simmer for a few minutes to help their flavors meld, then add the beans and kale and cook until they’re just heated through.

While the soup is simmering, cook the pasta in a separate pot. This is one of the few recipes where I go through the hassle of boiling the pasta separately, because it soaks up too much broth otherwise.

You can use a tube-shaped pasta like penne or rigatoni, but I really love bowties in this soup. They’re a little more delicate and just seem to go really well.

Add the pasta just before serving, then top the white bean and kale soup off with a sprinkle of Parmesan cheese and serve it with a big wedge of rosemary roasted garlic bread for dunking.

I originally shared my White Bean and Kale Soup Recipe  on Food Fanatic, where I’m the soup fanatic.

We both loved them – they’re full of color, texture, and flavor so they’re really fun to eat. They’re also super easy to make. Basically, just throw some vegetables in the oven, boil some grains, and give your pesto a quick whiz in the blender. All in all it these grain bowls take about 20 minutes to make and they were worth every second.

I wandered around the grocery store without much of a plan, grabbing whatever caught my eye. I was so excited to find some gorgeous asparagus and leeks! I also picked up a bunch of radishes, since I absolutely love the way they taste when they’re roasted.

I also grabbed some farro, since I knew it’s nutty flavor and chewy texture would complement the sweet vegetables really nicely. I considered adding chicken or marinaded tofu, but then forgot to add it to the final dish. In the end, it didn’t need it. These bowls were completely satisfying and very filling – I couldn’t even finish my portion.

The vegetables are the star of these grain bowls, but the pistachio pesto ties everything together and makes it over the top delicious. It’s fresh and bright, with a little bit of sweet crunch from the nuts. This recipe will make more than you need, but it keeps well in the refrigerator and can even be frozen. It’s delicious as a sandwich spread, stirred into rice, or as a sauce on flatbread pizza.

More recipes that use pesto: Puff Pastry Pizzas with Summer Vegetables // Spring Vegetable Soup with Pesto // Pesto Potato Rolls with Salt Crust

Print

Spring Vegetable Grain Bowls with Pistachio Pesto

This recipe yields more pesto than you'll need. Store any that's left over in the refrigerator for one week or freeze for up to three months.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Lauren Keating

Ingredients

• 1 ½ cups farro
• 3 cups water
• 1 small bunch carrots about 8, peeled
• 1 bunch asparagus trimmed
• 1 bunch radishes quartered
• 1 leek sliced in half lengthwise
• 1 cup frozen peas thawed
• 1 tablespoon olive oil

For the pistachio pesto:

• 1 cup pistachio meats
• ⅓ cup olive oil
• ¼ cup fresh basil
• ¼ cup grated parmesan cheese

Instructions

• Heat your oven to 400ºF.
• Add the farro and water to a saucepan and bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Remove from heat and let sit 5 minutes.
• Arrange the carrots, asparagus, radishes, and leek on a baking sheet Drizzle with olive oil and season with salt and pepper. Roast 15-20 minutes, or until the carrots are tender. Slice the leeks crosswise.
• While the vegetables cook, prepare the pesto. Add the pistachios, olive oil, and basil to a blender. Blend on high until smooth. Add the parmesan and pulse until combined. Season with salt and pepper. Thin the pesto with additional oil if desired.
• To serve, stir 1 Tablespoon of the pesto into the farro, then divide the farro between four bowls. Top with the vegetables and another dollop of pesto.