3 Fresh Recipes for May

Eating seasonally is a fun way to introduce new foods and pep up your eating pattern. Here are a few of my favorite May recipes, straight from the member-exclusive healthful recipe database...Spring Salad with Shaved Carrots and BeetsIngredients:

• 4 cups mixed spring greens, rinsed and dried
• 2 baby carrots, rinsed
• 2 baby beets, rinsed
• 2 tsp avocado oil or extra virgin olive oil
• Flavored vinegar to taste
• 1/2 avocado, sliced

Directions:

1. Toss the greens with the avocado oil, then pile them high on a plate. Shave the carrots and beets on a mandolin or with a sharp knife. You can leave the skin on — just make sure you rinse them very well.
2. Garnish with the flavored vinegar and avocado slices.
3. Serve immediately.

Farmers' Market on the GrillGrilling Ingredients:

• 2 chicken breasts, sliced in half horizontally
• 1 cup spinach leaves, washed and dried
• 3 potatoes, rinsed and sliced into 1/4-inch disks
• 1 bunch asparagus, washed and dried
• Dash paprika
• Black pepper to taste
• Garlic pepper to taste
• Cooking oil spray

Bruschetta Ingredients:

• 2 tomatoes, seeded and diced
• 2 tablespoons garden chives
• 1 teaspoon olive oil
• Black pepper to taste
• Garlic powder to taste
• 1 tablespoon of freshly chopped basil

Directions:

1. Heat grill to 350°F.
2. Get a large piece of foil and place it on a cookie tray. Spray the foil with cooking oil spray.
3. Arrange the chicken breasts, potato slices, and asparagus on the foil in a single layer. Top with your seasonings.
4. Place the foil on the grill and top the chicken with the spinach.
5. While the foil is on the grill, make the bruschetta by tossing all the ingredients together in a mixing bowl.
6. Cook everything that's grilling on the foil for 15 minutes, then turn it all over.
7. Grill for roughly 5 more minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
8. Remove the foil and its contents from the grill, arrange on plates, top the chicken with the bruschetta, and serve hot.

Berries and Cream PlateIngredients:

• 1/2 cup strawberries, rinsed, tops removed, and sliced
• 1/4 cup mango puree
• 1 tablespoon whipped cream
• 1 tsp toasted sliced almonds
• 2 tsp freshly-chopped mint

Directions:

1. Place the mango puree on the plate and use a pastry brush or spoon to create a swirl pattern.
2. Add the sliced strawberries. Top with whipped cream, sliced almonds, and mint.
3. Serve immediately.

This last recipe is from the online course Spectacular and Professional Plate Presentations. To find other strategies to present delicious and healthful dishes in appealing ways, consider joining the course today!And, because I love ya, here's a printable version of the shaved spring salad recipe! How will you use your free handout?Oh, and did I mention that all of these recipes are from the recipe database? It has over 1,000 chef-tested recipes with photos, simple instructions, and nutrition information. This collection is only available to members, so don’t miss your chance to review USDA nutritional analysis, print recipes, peruse chef’s tips, and more![shopify embed_type="collection" shop="nutrition-education-store.myshopify.com" product_handle="24-square-banners"]