Welcome back to Recipe Wednesday; another avenue to promote your very best content, this time in the form of your most favorite recipes on your blog. Each Wednesday when you visit HLB you’ll find the theme for the newest recipe round up.
Some weeks our themes read like cookbook chapters, spotlight ingredients or flavors, or simply request the best recipe for a certain situation. Find an appropriate recipe from your blog archives to fit the theme and add to the collection. Or be inspired to create a new theme-friendly dish worth posting about before next Wednesday.
Each week we feature 20 fantastic recipes from our HLB Members [learn how to become a Member here: HLB Membership How-To] giving even more exposure to some of the best content you’ve shared from your own kitchen. Let’s get to it, shall we?
Today’s topic is Spring Produce! [HLBMember Gettin’ My Health On shares a helpful list here: Produce in Season During the Spring] Enjoy these Spring-Freggie recipes from around the HLB community to add to your meal plan this season:
Restaurant Quality Asparagus and Tomato Salad from the Healthy Tipping Point archives // A few weeks ago, I went to a little place called Providence Cafe and had an amazing asparagus and tomato salad. I’ve been thinking about that delicious meal ever since! …And I am obsessed with balsamic reduction (it’s easy to make: just boil balsamic vinegar until it begins thick and lovely)
Beet, Fennel, and Goat Cheese Salad from RAD Living // For the past 3 weeks, I’ve received beets as part of my CSA. Purple beets, golden beets and heirloom candy stripe beets. YUM. My favorite way to cook beets is to simply roast them with olive oil, salt and pepper. So I saved all of the beets from the CSA to roast all together so I could have a medley. Look how pretty!
Pasta Salad with Asparagus and Goat Cheese from Dash of Evans // Switch up your go-to pasta salad recipe with asparagus and goat cheese! Tossed in a pesto dressing and sprinkled with crispy bacon, this is sure to be a hit at your next BBQ.
Asparagus and Bacon Tart from The hANNEmaiden // I love asparagus, fresh, in the spring. The earthy vegetal taste. The snappy stems…I decided to let the roasted asparagus, crisp bacon and puffy golden pastry do the talking so this recipe has just enough filling to hold it together. I used cream cheese, as that’s what I had on hand (see: kitchen purge) but ricotta or even cottage cheese would be perfect too. And yeah, you could go bonkers and add parmesan cheese all over the thing.
Beetroot Salad Recipe with Health Benefits from Health on a Budget // In terms of nutrient value, beets are truly amazing. They are high in Vitamin C (immunity), Potassium (healthy nerve and muscle function) and Manganese (good for your bones, liver, kidneys and pancreas.) Beetroot has a highly detoxifying nature, which makes it a great addition to your tonics or morning vegetable juice, in particular for your overall digestive system and liver function. Beetroot is considered a ‘wonderfood’, and contains natural chemicals and powerful antioxidants that protect against heart disease and even cancer, as these natural antioxidants work hard in the liver to boost the body’s immune system and purify the blood.
Roasted Cabbage Steaks with Chickpeas and Creamy Herb Sauce from The Healthy Maven // Looking for a delicious plant-based meal that’s filling and satisfying? Look no further than these Roasted Cabbage Steaks with Chickpeas and Creamy Herb Sauce. You’ll wonder what took you so long to try roasted cabbage steaks and will quickly start pouring this creamy herb sauce on everything!
Beet and Lentil Dip from Sweat Once a Day // This dip is sweeter than hummus. Feel free to add any other ingredients to enhance flavors. Get creative and make it your own.
Spinach Muffins for Picky Eaters from Detoxinista // These easy Spinach Muffins are naturally gluten-free (with a tested egg-free option) and come together quickly in a blender. I love their fluffy texture and slightly sweet flavor, but I especially love how my picky children gobble them up!
Gluten Free Classic Spanish Tortilla from Carrie S. Forbes, Ginger Lemon Girl // This wonderful dish is naturally gluten free and incredibly easy to make. I hope you’ll try this Spanish Tortilla the next time you can’t think of what to make for dinner. I’m almost positive you’ll have all the ingredients you need right in your pantry.
Roasted Asparagus with Balsamic Soy Sauce from Earth Mama’s World // This is one of our families favorite vegetable side dishes. This dish goes well with almost anything. From feta stuffed peppers, fish, and grilled chicken. If you have children the sauce makes this one a winner. I have to keep an eye on Ava because I often catch her eating the sauce with a spoon!
Savory Pureed Carrot Soup from a good harvest // That list of ingredients for this recipe may seem onerous, but substitutions are easily made–no coriander, do you have cilantro fresh or dried flakes? No cardamom- ok to omit. No fresh ginger, OK to substitute ground ginger.Of course, you already know the way to have ginger root always available is to store in the freezer–it’s easier to shred when frozen too!
Inside-Out Chicken and Root Vegetable “Pot Pie” from Musings of a Midwestern Girl // The name of the game with this dish is comfort. Tender, flavorful roasted root vegetables and a wee bit of roasted chicken breast are enveloped in a light, yet rich mushroom gravy and served over fluffy buttermilk biscuits. It’s food that is healthy for the body and soul.
Penne with Spring Vegetables from Self Soul Space // Penne with Spring Vegetables is a great, fast way to get creative with your favorite veggies, or even clean out your fridge. The overall reviews from my husband and kids were positive; however, D’reardon wished it had chicken in it, and Mia after eating a few veggies switched to just eating the penne. Jordan and I loved it, we ate seconds!!
Roasted Asparagus from Deb Runs // In case you want to hang onto this simple, yet delicious recipe, I’ve made a recipe card for you to print out and file with your other favorite recipes. Enjoy!
Dandelion Butter Bean Soup from RAW Living and Learning // I made the most amazing soup the other day and wanted to share my recipe. This is a gently cooked soup, very easy and quick to prepare. This soup makes a wonderful lunch or dinner when accompanied by a fresh tossed salad.
Moroccan Carrot and Chickpea Salad from Tara Rochford Nutrition // Bold spices blend with sweet carrots, creamy chickpeas, crunchy nuts, and salty kalamata olives for a Moroccan Carrot and Chickpea Salad flavorful enough to stand alone as the main dish!
Wild Berry Fig Cookies from Healthy Helper // Dense, doughy, n’ delicious…these Wild Berry Fig Cookies are full of sweet fruit flavor without any added sugar or refined sweeteners. Instead, they’re made with healthy, wholesome, SUPERFOOD ingredients and packed with plant-based protein! Vegan and gluten-free, these cookies are a true crowd pleaser that the whole family will enjoy munching on together.
Stuffed Cabbage Rolls from Hello to Fit // One word for you guys: comfort. There was something satisfying about cooking (and then eating) this sauce-y, hearty dish. One could certainly up the ante by making a homemade sauce and adding more flavorful ingredients to the filling, but I started simple. After all, this was my first time making stuffed cabbage rolls
Spring Pea Soup from Running with Perseverance // Although spring is finally in the air, I am still enjoying making and eating soups. This Spring Pea Soup recipe can be served hot or cold, and would make a great side dish at Easter dinner or a spring brunch.
Cabbage Salad with Asian-Style Dressing from Relishments // This salad is really easy to make and, this time of year, I’m pretty much guaranteed to have all the ingredients on hand. As a result, Cabbage Salad with Asian-Style Dressing has become a go-to side dish when I haven’t thought far enough ahead to make something else (which is often).
Now it’s time for you to add to the recipe collection! Find a recipe on your blog that fits this week’s theme and leave a comment with a link to your post below. We’ll share any posts you share to our social media schedule next week to help #PromoteYourBlog and share your favorite content.
If you don’t have a recipe that fits this week’s theme on your blog, why not make one and share it this week? Let HLB’s Recipe Wednesday series be a pool of inspiration for your recipe creation and post ideas.
Please limit yourself to 2 recipes per blogger. If you enjoy our weekly roundups, we’d love if you shared about Recipe Wednesdays with your blends and followers!