Spring time is here so it’s time to start cooking!
The Blissful Chef Spring Menu
This is a tasty menu for Spring featuring some of my recipes and a few recipes from other chefs promoting local, organic, seasonal produce. Let us know what you think!
Soup: Sweet Carrot Ginger Bisque
Salad: Blood Orange & Fennel Salad w/ Sweet Mustard Dressing
Grain: Simple Lemon-Scented Brown Basmati Rice
Vegetable: Roasted Asparagus from Eden Foods
Bean: Curry Coconut Lentils featured in my eBook
Sea Vegetable: Arame w/ Sunflower Seeds, Chives, and Mustard by Linda Wemhoff
Dessert: Apple-Cranberry Crisp by Christina Pirello
Sweet Carrot Ginger Bisque
1 tablespoon coconut oil or 1/2 cup veggie broth
3 cups carrots (about 8 carrots)
1 teaspoon each cumin, coriander, and paprika
4+ cups filtered water
2 cups unsweetened almond milk (rice or soy)
2 tablespoons brown rice syrup
2 tablespoons ginger juice (optional)
2 tablespoons nutritional yeast
Pinch of cayenne (optional) and black pepper
Sea salt, to taste
Heat a small amount of oil or broth in medium stockpot over medium heat. Add carrots and sauté for 5 minutes. Add spices and sauté for 3 more minutes. Stir in water and almond milk and bring to a boil. Simmer until carrots are soft, about 20 minutes. To make ginger juice, grate a 3 inch chunk of ginger and squeeze the pulp to get the juice.
Puree with an immersion blender or in blender. Return to pot. Stir in the rest of ingredients and season with sea salt to taste. Cook for 5 more minutes over low flame.
Blood Orange & Fennel Salad w/ Sweet Mustard Dressing
1 fennel bulb, thinly sliced
1 red pepper, thinly sliced
1/4 red onion, thinly sliced (optional)
1 blood orange, peeled and sliced
1 head of leafy lettuce, washed and torn into pieces
1 avocado, cubed
Sweet Mustard Dressing:
1 blood orange, zested and juiced
1 teaspoon grapeseed oil
2 tablespoons maple syrup or rice syrup
1/4 cup Dijon mustard
1/4 cup sherry wine vinegar or red wine vinegar
Pinch of sea salt and black pepper
1 cup walnuts, toasted and chopped
Blend all dressing ingredients in a small bowl or glass jar. Soak fennel, red pepper, and onion if using in dressing for 30 minutes.
Place lettuce and avocado in a bowl. Pull veggies out of dressing and scatter on top. Refrigerate dressing and keep up to 5 days to use on other salads. Sprinkle walnuts on salad and serve immediately.
Simple Lemon-Scented Basmati Rice
1 cup brown basmati rice, washed and drained
2 cups filtered water
Pinch of sea salt
2 teaspoons lemon zest
1 tablespoon lemon juice
1 bay leaf
2 tablespoons finely chopped fresh parsley
In a medium saucepan, combine everything but the parsley. Bring to a boil, cover and simmer for 40 minutes or until all water has been absorbed. Turn heat off and let the rice sit, covered and undisturbed for 5 minutes. Mix in parsley gently with a fork and take bay leaf out.
Roasted Asparagus from Eden Foods
Coconut Curry Lentils
1 cup green lentils, rinsed
3 cups filtered water
1 tablespoon coconut oil
1 carrot, diced
2 celery stalks, diced
Pinch of sea salt
1 tablespoon curry powder
1 teaspoon coriander
1 teaspoon turmeric
2 tablespoons tamari
1 tablespoon mirin
1 cup filtered water
1 cup grated unsweetened dried coconut
1 ear fresh corn, kernels removed
Filtered water as needed
Cilantro for garnish
Bring water and lentils to a boil in a medium saucepan. Simmer until cooked, about 25 minutes. (take care to not overcook the lentils they will cook in the curry sauce later). Turn off flame and let sit. Heat skillet and oil over medium heat. Add carrots, celery, and pinch of sea salt and sauté for a few minutes till lightly cooked. Add spices and sauté for another minute.
Stir in the rest of the ingredients including lentils. Simmer with lid on for 10 minutes. Stirring occasionally. Add water as needed so lentils do not stick. Remove lid and cook for a few more minutes to desired consistency.
Serve immediately and garnish with cilantro.
Arame w/ Sunflower Seeds, Chives, and Mustard from Linda Wemhoff
Apple-Cranberry Crisp by Christina Pirello