Wednesday, August 20, 2014
Inquirer Daily News

Cooking this week: Spring dinners

A fennel and shrimp salad is one of the spring recipes we chose for you this week.
A fennel and shrimp salad is one of the spring recipes we chose for you this week. iStockphoto

We've gone through one of the chilliest, snowiest winters yet, but now it's time to get excited for spring!

Besides the warmer weather that we're all looking forward to, this season brings in a whole new crop of fresh produce and the perfect ingredients for healthy dinners.

Using a variety of spring fruits and veggies, such as asparagus, artichokes and strawberries, we've got you covered this week with meals ranging from stews to salads and pizzas.

Celebrate the start of spring by lightening up your dinners with these recipes below. Remember, beach season is coming up!

More coverage
  • Cooking this week: Carrots
  • Cooking this week: Heart-healthy meals
  • Monday: Strawberry, pistachio and goat cheese pizza

    Strawberries are at their peak this time of year, so enjoy this refreshing pizza with a nice fruity twist. Also topped with pistachios, goat cheese and lemon juice, this low-calorie meal is a lighter variation of traditional pizza.

    Per serving: 273 calories 12.4g fat, 30.9g carbohydrates, 10.7g protein, 1.9g fiber

    View recipe >

    Tuesday: Mediterranean artichoke and fresh fava stew

    This fiber-filled dish mixes fava beans and artichokes; two foods that are in season right now. This dish is based on a Greek olive oil recipe, but water is substituted for less oil.

    Per serving: 316 calories 11g fat, 43g carbohydrates, 17g protein, 18g fiber

    View recipe >

    Wednesday: Fennel and spinach salad with shrimp and balsamic vinaigrette

    This fresh spring salad takes less than 20 minutes to make! Get your vitamins and protein from the spinach and shrimp in this wholesome spring meal.

    Per serving: 274 calories 13.5g fat, 11.2g carbohydrates, 27.5g protein, 3.5g fiber

    View recipe >

    Thursday: Creamy asparagus pasta

    Enjoy another spring veggie – asparagus – in this pasta meal. With whole-wheat penne, lemon juice, garlic, and parmesans cheese, this low-fat dish is less than 400 calories.

    Per serving: 359 calories 10g fat, 55g carbohydrates, 18g protein, 7g fiber

    View recipe >

    Friday: Black bean and salmon tostadas

    This Mexican meal features fresh spring avacados and only takes 25 minutes to make. Black beans and salmon round out the list of healthy ingredients in these tasty tostadas.

    Per serving: 319 calories 11g fat, 43g carbohydrates, 16g protein, 12g fiber

    View recipe >

    Lauren Mennen Philly.com
    Latest Videos
    Also on Philly.com:
    Stay Connected