Easy Spring Recipes
Spring calls for a lot of change. It’s the season that prompts you to clean your apartment and pack away your heavy sweaters; it threatens you with pictures of bathing suits and the inevitable summer wedding series. Spring does all these things while flip-flopping between warm sunny weather, and these ~wonderful~ April snowstorms.
But, at the end of the day, Spring is a great season, full of new beginnings. Here are some (pre-tested), delicious recipes to try out in your very own kitchen that will get you in the mood for Spring.
Sausage, Egg, Cheese & Hashbrown Breakfast Casserole:
Breakfast casseroles remind me of Easter Sunday – and while that holiday has passed, it’s the simplicity of casseroles that makes them perfect for spring brunches.
All you need is:
9×13 Pyrex pan, non-stick cooking spray
1 lb. Sausage
½ c. Milk
½ c. Cheese
1 bag of Hashbrowns
- Preheat your oven to 350, and grease your Pyrex pan with non-stick cooking spray.
- In a hot skillet on medium-high heat, brown your sausage. Make sure the sausage is in small pieces.
- In a large mixing bowl, crack your eggs and whisk them with milk. Add cheese, cooked sausage, hash browns and stir until well mixed.
- Pour mixture into baking ban, and cook for 45-50 minutes in the oven. You’ll know the casserole is fully cooked when the mixture doesn’t jiggle when you move the pan. Enjoy!
Mayo-Free Avocado Egg Salad
This quick and easy egg salad pairs perfectly with a glass of lemonade and the side dish of your choice. If you’re watching your carb intake, try a bowl of fresh spring fruits or a side salad with a lemon vinaigrette. Or if you’re like me – have some chips or pretzels.
All you need is:
6 hard-boiled eggs
1-1.5 ripe avocados
1-2 tbsp. Lemon juice or fresh squeezed lemon
Salt and pepper to taste
Bread for the sandwich (I used Italian rolls)
Dash of paprika on your finished sandwich
- Hard boil your eggs with whatever method you use. I add the eggs to a medium-sized pot and cover with a few inches of water, cover and place on high heat until it’s boiling and then cook for 10-12 minutes. Then I drain the water and immediately run cold water over the eggs and transfer eggs to an ice bath to chill for 10 minutes.
- Add whole eggs, peeled avocados, lemon juice and sea salt and mash everything with a potato masher.
- Toast your bread or enjoy your sandwich untoasted.
- Scoop your desired amount from the mixing bowl onto your bread, sprinkle with paprika and enjoy!
Grilled Swordfish with Roasted Vegetables
All you need is:
2 Swordfish filets
Salt and Pepper to taste
2 tbsp. butter
2 crushed cloves of garlic
Asparagus, cauliflower, green beans
2 tbsp. for sprinkling over veggies
Garlic, herb seasoning for veggies
- Preheat your oven to 350 degrees.
- Marinate the fish filets. First, rinse them in water, pat dry and in your tuperware, sprinkle them with salt, pepper, garlic and a little bit of oil. Cover in the refrigerator for 30 minutes.
- Roast the veggies. On a baking pan, lay out your veggies and sprinkle with olive oil and garlic and herb seasoning. With the oven preheated to 350, cook for 25 minutes, go in a flip over your veggies and cook for another 10-15 minutes. Vegetables should be soft, but firm to the touch.
- Heat your oven to 425.
- Remove the fish from the refrigerator, let sit and then heat up your cast iron grill pan. Melt butter on the grill pan. Grill each fish filet for 3 minutes on each side and then place in a covered baking dish (oven safe). You can sprinkle more garlic, butter, lemon into the dish. You’ll cook the fish for another 15-18 minutes. Remove and enjoy!
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