“April's air stirs in Willow-leaves...a butterfly Floats and balances” ― Matsuo Bashō, Japanese Haiku

In many states spring has sprung....not in mine. Last night I was cuddling up next to the fire while giant snowflakes drifted upon my daffodils, who were trying so desperately to stay alive. 

But I did not let this "go back into hibernation" feeling get to me, especially to my dinner plate! I love those comforting winter foods during winter but after Easter, I crave that exciting freshness, light, no-guilt feeling spring foods give. 

This past week I created a few spring-inspired meals I would love to share. 

Saturday night after our grocery excursion I was craving a feel-good appetizer. I had purchased an artichoke at the market, since it was on sale, and decided to take a spin with that. Besides, who doesn't love steamed artichokes?! 

Steamed Artichoke

1 artichoke (depending on how many guests you have)

1 Shiner Ruby Red Bird

1 small pot of water

While water is heating up, slice the top inch off of the artichoke, then snip the tips off of the artichoke leaves. When water is boiling, place the artichoke upside down into the water. Let steam for 25 minutes. Meanwhile, make your aioli. 

Ginger-Lemon Aioli

3 Tbsp of Asian ginger salad dressing

1/4 cup mayo

1 Tbsp fresh lemon juice

1 tsp fresh dill

1 tsp olive oil

Whisk all the ingredients together until they are smooth. Taste and if everything seems balanced chill until artichoke is ready to serve. When artichoke is tender, cut off the root until you can place into a bowl easily. Serve with aioli and Shiner Ruby Redbird beer. Delish! 

The next day I had left over artichoke so I decided to make a scrumptious sandwich. 

Ginger Chicken-Artichoke Sammy with Muenster and power greens

 2 slices of Ezekial whole grain bread

remaining artichokes, sliced thinly

1/2 Ginger chicken breast sliced thinly (leftover chicken, I marinated in Asian ginger dressing)

3 thin slices of Muenster cheese

1 Tbsp mayo

small bunch of power greens (baby spinach, baby kale, etc)

Assemble your sandwich by spreading the mayo, top with artichoke and cheese. Then place the chicken on top of that and heat up until the cheese is melted. Add greens and serve with blackberries and beverage of choice. This sandwich reigns with antioxidants and nutrients. 

A few nights later I had some pork chops and hadn't decided what to do with them. I chose the following recipe. 

Italian Pork Chops with Spaghetti Squash and a Red Bean Puree

1 spaghetti squash

1 Tbsp olive oil

1 tsp dill

1 tsp oregano

2 pork chops

1 cup of milk

1/2 cup Italian bread crumbs

1 can red beans (or kidney beans)

1/4 cup plain Greek yogurt

pinch salt 

pinch pepper

Start by slicing your spaghetti squash in half, drizzle with olive oil and sprinkle with dill and oregano. Roast at 425 for 35 minutes. Meanwhile, marinate your pork chops in the milk to help tenderize them. After the spaghetti squash is done, dip your pork chops into the bread crumbs and place them on a greased baking sheet. Roast pork chops on 375 for 10 minutes then reduce heat to 345 for 20 more minutes. This will help keep the pork tender and juicy. While the pork is roasting assemble your red bean puree. Heat the beans up on the stove then, place beans in a medium sized bowl. Add in Greek yogurt and pinch of salt and pepper. Use an emulsifier to blend the beans 
into a smooth puree. (Or you can use a blender.)

Once spaghetti squash is cool enough to handle, use a fork to scrap the squash from the skin (should look like strings of spaghetti). Place in a saute pan with olive oil and handful of power greens. Make sure the heat is on low and stir until the greens have wilted. Once the pork is done, let rest for a few minutes. When serving, place beans on plate first, put spaghetti squash on the side and top with the pork chop. These easy, delicious and extremely healthy flavors will leave you satisfied and guilt-free!

Mexico City Tacos

1 pound of Sweet Italian Turkey Sausage 

1 cup of Italian bread crumbs

1 egg (beaten)

2 Tbsp adobo sauce

1 tsp cumin

pinch salt

pinch pepper

Chipotle Sauce

1 small can of spicy V8 juice 

3 chipotle peppers in adobo sauce

2 Tbsp adobo sauce

1/2 yellow onion (diced)

2 cloves of garlic (minced)

1 cup beef broth

Toppings

avocado

mango

plain Greek yogurt

cilantro

cheese

To start making these tacos, heat a skillet with 1 Tbsp olive oil and add in diced onion. Next, blend the V8, chipotle peppers and adobo sauce until smooth in a blender. Once the onion is golden add in minced garlic, let cook for a few minutes then add in chipotle sauce. Cook down for 5 minutes then add in beef broth. Simmer on low for 25 minutes. 

Meanwhile, make your meatballs. Put turkey, bread crumbs, egg, cumin, adobo sauce, salt and pepper into a medium sized bowl. Use your hands to blend the meat mixture together. Line a cookie sheet with aluminum foil, spread some olive oil on top then use a cookie scooper to scoop out your meatballs. Will make about 24 meatballs. Roast at 425 for 6 minutes then broil for 2 1/2 minutes. Then add into the chipotle sauce, stir to coat each meatball with sauce. 

To assemble the tacos, place cheese on tortilla (optional) top with chipotle, meatball mixture and then add a scoop of plain Greek yogurt (acts like sour cream!), diced avocado, diced mango and a sprinkle of cilantro. These tacos are seriously good. They have all the elements your taste buds are looking for; spicy, sweet, tart, cool and creamy! Serve these with margaritas for a dinner party and you will win over every single guest there. 

As always, enjoy! xo Lo