spring greens

This recipe suits any greens you have to hand – from shredded kale to Brussels sprouts. For the less adventurous, less chilli can be used

Indian spiced greens

vegetable oil

tsp cumin seed

mustard seed

green chillies

fresh root ginger

turmeric

shredded greens, such as kale, Brussels sprouts, or any other

lemon

½ tsp ground coriander

coriander

tbsp unsweetened desiccated coconut

Heat the oil in a large non-stick pan or wok, sizzle the cumin and mustard seeds for 1 min, then add the chilli, ginger and turmeric. Fry until aromatic, then add the greens, a pinch of salt, a splash of water and the peas.

Cover the pan and cook for 4-5 mins until the greens have wilted. Add the lemon juice, ground coriander, half the fresh coriander and half the desiccated coconut, then toss everything together. Pile into a serving dish and scatter with the rest of the coconut and coriander.

Cookbooks will tell you that, in the Middle East, mujadara is the essence of comfort food, a humble dish made from pantry staples. To that I will add how easy it is to make.

The only part that needs some attention is the frying of the onions (or in this case, leeks). To get them crisp, you have to cook them until they are deeply brown and darker than you might be comfortable with. But without the deep color, you don’t get the crunch. Just make sure to take them off the heat before they burn. You want the majority to be mahogany, not black (though a few black strands would be O.K.).

One-Pot Mujadara With Leeks and Greens

brown or green lentils

leeks,

salt,

olive oil

garlic cloves,

rice

cumin

allspice

cayenne

bay leaf

cinnamon

Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak.

Meanwhile, halve leeks lengthwise; run under warm water to release any grit. Thinly slice leeks crosswise.

Heat oil in a Dutch oven or large pot over medium-high heat. Add leeks and cook, stirring occasionally, until golden brown and crispy, 5 to 10 minutes. Transfer half the leeks to a bowl to use for garnish and sprinkle with 1/4 teaspoon salt.

Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant. Stir in rice and sauté 2 minutes. Stir in cumin, allspice and cayenne; sauté 30 seconds.

Drain lentils and stir into pot. Add 4 1/4 cups water, 2 teaspoons salt, bay leaf and cinnamon stick. Bring to a simmer. Cover and cook over low heat for 15 minutes. Rinse greens in a colander and spread damp leaves over lentil mixture. Cover and cook 5 minutes more, until rice and lentils are tender and greens are wilted. Remove from heat and let stand, covered, for 5 minutes. Serve sprinkled with reserved crispy leeks.

Melissa Clark puts her own twist on mujadara, a traditional Middle Eastern dish of lentils and rice, by adding spring greens.

One-Pot Mujadara

Enjoy these coconut and turmeric baked chicken thighs with spring greens and rice for a nutritionally balanced family meal that's big on flavour

Coconut & turmeric baked chicken thighs

chicken

tsp cumin

garlic cloves, grated

ginger,

coconut milk

onion, finely sliced

maple syrup

cooked rice, to serve

Put the chicken thighs in a bowl and add the turmeric, cumin, garlic, ginger and 3 tbsp of the coconut milk. Rub the marinade in and leave for at least 15 mins, or longer if you have time.

Heat the oven to 180C/160C fan/gas 4. Scatter the onion and spring greens in a baking tray, add the rest of the coconut milk, the maple syrup and 150ml water. Cook in the oven for 10 mins, stirring regularly to wilt the greens. Place the chicken thighs on top, then return to the oven for 30 mins, stirring the greens underneath occasionally.

Heat the grill and cook for a further 8-10 mins until the skin is crispy. Serve with rice.

Shakshuka, traditionally a North African dish, is typically comprised of spices, eggs and tomatoes, but here we've decided to mix things up a little... make it green and healthy with asparagus tips and broad beans

Spring greens shakshuka

asparagus tips

peas

double-podded broad beans

spinach, shredded

butter

baby leeks, sliced

garlic,

tsp cumin seeds

eggs

chilli flakes, (optional)

Bring a pan of salted water to a boil then add the asparagus and cook for 30 seconds. Add the peas and beans and cook for another 30 seconds, then add in the spinach and cook for 2 seconds more before tipping everything out into a colander to drain.

Heat 2 tbsp olive oil and a knob of butter in a large frying pan. Cook the leeks and garlic until soft, then add the cumin seeds. Stir in the blanched veg and cook for 3-4 minutes. Season, then make holes for as many eggs as you want and crack an egg into each space.

Keep cooking gently on the hob until the eggs are done how you like them (cover with a lid if you want to speed things up). Scatter over dill and chilli flakes and add another drizzle of olive oil before serving.

Combine seasonal spring greens with creamy ricotta and fresh herbs, then wrap them in crisp filo pastry. Eating your greens has never been so enjoyable

Spring greens spanakopita

leeks

garlic

parsley

mint

dill

¼ nutmeg

ricotta

pecorino

pack filo pastry

tbsp sesame seeds

Bring a large pan of water to the boil, tip in the greens and cook for 1 min, then drain and leave in the colander to cool a little.

Melt 1 tbsp butter with the oil in a large pan. Add the leeks and a big pinch of salt, then stir over a medium heat until softened, about 8 mins. Add the garlic and cook for another min, then remove from the heat, tip into a large bowl and leave to cool.

Squeeze as much water out of the greens as you can; if you don’t mind getting a tea towel dirty, the best way to do this is to pile them onto the clean towel, gather the corners and squeeze. Add the greens to the pan with the leeks, then stir in the herbs, nutmeg, cheeses, eggs, zest and seasoning. Heat oven to 200C/180C fan/gas 6.

You’ll need a 23cm springform cake tin to assemble the tart in. Melt the remaining butter in a pan or the microwave and use some of it to grease the tin. Now you’re ready to work with the filo. Have a clean tea towel to hand to keep the sheets covered as you work (it can dry out very quickly). Layer the sheets of filo in the tin, brushing each one really well with butter and leaving plenty of pastry hanging over the edge, to close the top with once filled. Scatter the sesame seeds between each layer of pastry as you go. Save a few sheets for the top. Once the tin is lined, fill with the greens mixture. Scrunch a few more sheets of buttery pastry on top and fold in the overhanging sheets to close the tart. Scatter any remaining sesame seeds on top and drizzle over the remaining butter.

Bake for 40-45 mins until deep golden brown (cover with foil if it starts to brown too much). Remove from the tin as soon as you can to help keep the pastry crisp. Serve warm or cold.

Add a little luxury to spring greens by stir frying them with nuts and bacon. It also works well with savoy cabbage in winter months.

This dish provides 233 kcal, 9g protein, 4g carbohydrate (of which 3g sugars), 20g fat (of which 3.5g saturates), 5.5g fibre and 0.9g salt per portion.

Greens with bacon and hazelnuts

spring greens, leaves separated, tough stalks removed, roughly chopped

tbsp rapeseed oil

rashers smoked streaky bacon, chopped into 1cm/½in pieces

salt and black pepper

Think you don't like liver? Try it with a colourful medley of veg to make a supper dish bursting with flavour and nutrients

Liver & red pepper stir-fry

1½ tbsp groundnut oil

lamb's liver

leek, diagonally sliced

red pepper

red chilli

oregano

orange

tbsp medium dry sherry

Heat a tablespoon of the oil in a large non-stick frying pan. Add the liver and stir fry over a moderately high heat for 3 minutes until light brown – don’t cook for longer or the liver will become rubbery. Remove to a plate, leaving the juices in the pan.

Tip the leek, red pepper and chilli into the pan with the rest of the oil and stir fry over a high heat for 2 minutes. Add the oregano, garlic and greens and stir fry for a further 30 seconds or so, until the greens have just wilted and turned a nice bright green.

Return the liver to the pan, add the orange zest and juice, sherry, then season. Toss everything together on a high heat and serve immediately.

Simple, herby, and delicious, this spring salad recipe is made with tender spring greens, fresh herbs, shaved fennel, and radishes tossed in a lemon dressing

Spring Salad Recipe

lemon juice

salt

black pepper

greens

pea shoots peas

fennel,

salad turnip, thinly sliced

Dressing

Finely chop 1/3 of the herbs. Whisk together with olive oil, lemon juice, salt and pepper.

Salad

Place clean and dry lettuces and greens in a bowl. Toss with a couple tablespoons of the dressing and a pinch of salt (optional). Top the greens with pea shoots or peas, fennel, radishes, turnip and herbs. 

Drizzle with more dressing and a grind of pepper. Add any other enhancements and serve!

This simple and delicious Harvest Green Salad with Honey Apple Cider Dressing will be a fast favorite. The perfect fall winter salad for any occasion.

Harvest Green Salad with Honey Apple Cider Dressing

organic spring greens, triple washed

apple,

hazelnuts,

golden raisins

red onion,

cheese,

apple cider vinegar

honey

Dijon mustard

salt and pepper

In a mason jar add all the dressing ingredients. Secure a fitted lid and shake until combined. If using a bowl, whisk until creamy and slightly thickened. Keep refrigerated until ready to use.

Prepare apples and toss with lemon juice. In a large salad bowl add greens, then layer with apples, nuts, raisins, onion, and parmesan cheese. Add dressing and toss gently or serve dressing on the side.

This spring salad is bright, crunchy, and refreshing. The lemon tofu bits and edamame make it protein packed and filling enough to be its own stand-alone dish. The tangy vinaigrette is so refreshing! I love how this salad plays with textures and flavours like creamy avocado, crunchy and peppery radish, fresh mint, and citrus. Every bite is a joy for your taste buds.

Spring Mix Salad with Lemon Baked Tofu

extra-firm tofu ((12 ounces 350 g))

ginger

tsp white miso

tsp agave

tsp fine sea salt

tsp black pepper

green onion

spring greens ((5 ounces 140 g))

quinoa ((see notes for cooking if needed))

radishes (, very thinly sliced)

avocado (peeled, pitted, and sliced)

edamame

mint (tightly packed and chopped)

Make the Baked Lemon Tofu Bits: Preheat oven to 375F° (190°C). Line a baking sheet with parchment paper.

Press the Tofu: Drain and rinse the tofu block and wrap in a clean kitchen towel. Set the tofu block on the countertop and place a large cutting board securely on top, followed by a heavy cast-iron skillet or heavy pot. Let the weight of the pot “press” the excess water out of the tofu for 15 minutes.

In a medium bowl, add the ginger, olive oil, lemon zest, lemon juice, mustard, miso, agave, dill, salt, and pepper. Whisk together.

Bake the Tofu: Using your hands, break apart the tofu into small, rough chunks directly over the bowl and toss in the sauce to combine.Spread the tofu mixture evenly onto the prepared baking sheet and cook for 30 to 35 minutes, or until the tofu is golden and crispy. Stir after the 20-minute mark for a more even bake. Remove from the oven and set aside.

Meanwhile, make the Lemon Vinaigrette Dressing: In a small bowl, combine the apple cider vinegar, green onion, olive oil, mustard, dill, salt, and pepper. Whisk to combine.

Assemble the Spring Salad: In a large salad bowl or serving platter, arrange the spring greens, sprinkle with the quinoa and tofu bits, and decorate with the radish, avocado, edamame, and mint. Drizzle with the Lemon Vinaigrette and toss. (Alternatively, you can serve the vinaigrette on the side.)

https://www.youtube.com/watch?v=gH4MuNNS4D4&t=870s

4 Vegan Protein Packed Salads  that are full of flavour, colour and will keep you full. Delicious vegan salads that you can enjoy as a stand-alone meal. They can also be meal prepped! Enjoy these four high-protein vegan salad recipes throughout the week. 

Vegan Afternoon with Two Spoons - Season 2 Episode 2

GET THE RECIPES: 
https://www.twospoons.ca/easy-vegan-protein-salads/

Protein Salads:
1. 30 Minute Moroccan-Inspired Carrot & Chickpea Salad
2. Spring Mix Salad with Lemon Baked Tofu
3. 30-Minute Vegan Thai Noodle Salad with Peanut Sauce
4. Easy 3 Bean Salad (Vegan)

Full recipes and round-up: https://www.twospoons.ca/easy-vegan-protein-salads

opt-in for the downloadable Vegan Protein-Packed Salads Guide -  which includes a printable shopping list and tips for meal-prep!

Downloadable Protein Salads Guide (with printable shopping list): https://view.flodesk.com/pages/642ef626e22357b659b1d7c7

#veganproteinpackedsalads #veganproteinsalads #vegan #salads #healthy #salad #glutenfree #mealprep #lunch #dinner #veganrecipes #vegancooking #vegandinner #veganlunch #healthyrecipes 

Find me on Instagram for cooking tips + daily updates, and tag me with your remakes! https://www.instagram.com/twospoons.ca/
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GET MY COOKBOOK!
The Two Spoons Cookbook: More than 100 French-Inspired Vegan Recipes

ORDER ON AMAZON: https://amzn.to/37pHKga
MORE COOKBOOK INFO: https://www.twospoons.ca/the-two-spoo... 

Hannah shares over 100 vegan dishes inspired by her time in France and nearby cultures. A stunning collection of recipes made simple for every day and any occasion
With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
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PROMISED LINKS FROM VIDEO:
Snickers Stuffed Dates: https://www.twospoons.ca/chocolate-covered-stuffed-dates-with-peanut-butter/
The Two Spoons Cookbook:  https://amzn.to/37pHKga
How to know if your avocado is ripe: https://www.youtube.com/shorts/i7Oz2JHL0mY
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Key Moments:
00:00 Introduction
0:56 Moroccan Carrot & Chickpea Salad
6:47 Spring Mix Salad with Lemon Baked Tofu
14:20 Vegan Thai Noodle Salad with Peanut Sauce
18:05 3 Bean Vegan Salad

4 Vegan Protein Packed Salads - Vegan Afternoon with Two Spoons

A fritteda is a light Italian stew of spring vegetables. Our version uses Jersey Royals, spring greens and prawns for a quick and easy supper

Jersey Royals, spring greens and prawn fritteda

Jersey Royals

onion, chopped

celery,

broad beans, weighed after double-podding

samphire

frozen peas

lemons,

stock

shelled prawns

Add the Jersey Royals to a large pan of boiling, salted water and boil for 10-12 minutes, or until just tender. Drain well, leave to cool, then slice thickly.

Melt the butter in a deep frying pan then add the onion, garlic and celery and soften gently for about 8 minutes. Tip in the sliced potatoes, broad beans, samphire, frozen peas, lemon zest and fish stock. Squeeze in the juice from one of the lemons with a pinch of salt, pepper and sugar and bring to a simmer.

Bubble together for 2 minutes, then tip in the prawns and bubble again until the prawns are pink. Season with plenty more black pepper and serve with extra lemon wedges and crusty bread on the side.

Top 11 spring greens recipes from across the web

The most viewed spring greens recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Indian spiced greens

One-Pot Mujadara With Leeks and Gre...

Coconut & turmeric baked chicken th...

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Spring greens spanakopita

Greens with bacon and hazelnuts

Liver & red pepper stir-fry

Spring Salad Recipe

Harvest Green Salad with Honey Appl...

Spring Mix Salad with Lemon Baked T...

Jersey Royals, spring greens and pr...

Top 11 spring greens recipes from across the web

The most viewed spring greens recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Indian spiced greens

One-Pot Mujadara With Leeks and Gre...

Coconut & turmeric baked chicken th...

Spring greens shakshuka

Spring greens spanakopita

Greens with bacon and hazelnuts

Liver & red pepper stir-fry

Spring Salad Recipe

Harvest Green Salad with Honey Appl...

Spring Mix Salad with Lemon Baked T...

Jersey Royals, spring greens and pr...

The most viewed spring greens recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine