Spring has sprung and that can only mean one thing – ditch the hot pots and tuck into these delicious, spring recipes.
Barley Salad with Sugar Snap Peas, Baby Bok Choy & Green Romesco Dressing
You can use most types of barley for this veggie-loaded grain salad—hulled, pearled (which will cook the quickest) or hull-less. Serve this salad as a side for grilled chicken, topped with grilled shrimp or as an impressive potluck dish.
- 2 cups water
- ¾ cup hull-less or hulled barley
- 5 poblano peppers (about 1 pound total)
- ½ cup extra-virgin olive oil, divided
- 6 tablespoons slivered almonds, toasted
- ¼ cup sherry vinegar
- 2 teaspoons honey
- 1 small clove garlic
- 1 teaspoon kosher salt
- ½ teaspoon hot paprika
- ½ teaspoon ground pepper
- 4 small baby bok choy (about 12 ounces total), halved lengthwise
- 3 cups sugar snap peas, trimmed
- ½ cup thinly sliced red onion
- ⅓ cup lightly packed fresh mint, thinly sliced
- 5 small radishes, trimmed and thinly sliced
- Combine water and barley in a heavy medium saucepan. Bring to a boil. Reduce heat, cover and simmer until tender and most of the liquid has been absorbed, 40 to 50 minutes. Drain, if necessary, and transfer to a large bowl.
- Meanwhile, position rack in upper third of oven; preheat broiler to high.
- Broil peppers on a baking sheet, turning occasionally, until blackened and blistered, 8 to 12 minutes total. Transfer to a large bowl, cover with plastic wrap and let steam for 10 minutes. Remove and discard skins, cores and seeds. Transfer the peppers to a food processor. Add 7 tablespoons oil, almonds, vinegar, honey, garlic, salt, paprika and pepper; process until pureed.
- Place bok choy on the baking sheet, cut-side up. Brush with the remaining 1 tablespoon oil. Broil until starting to brown in spots, 5 to 8 minutes. Add to the barley, along with peas, onion, mint and the romesco sauce; stir to combine. Arrange on a platter and serve topped with radishes.
- To make ahead: Refrigerate romesco (Step 3) for up to 1 day.
Watermelon Radish & Avocado Summer Rolls
Consider the fillings in this vegan summer roll recipe as a starting point—papaya, snap peas and shrimp are all good alternatives. The first thing you layer on the rice paper will be what shows through on the finished roll, so vary what you start with for stunning, Instagram-worthy results.
- ¼ cup hoisin sauce
- ¼ cup smooth natural peanut butter
- 2 tablespoons water
- 2 teaspoons reduced-sodium tamari
- 2 teaspoons rice vinegar
- 1 teaspoon chili-garlic sauce
- ½ teaspoon toasted sesame oil
- 12 rice paper wrappers
- 3 ounces thin rice noodles, prepared according to package directions
- 2 Persian (mini) cucumbers, thinly sliced
- 1 small watermelon radish, thinly sliced
- 1 medium ripe mango, thinly sliced
- 2 scallions, thinly sliced
- 1½ cups fresh mint leaves
- 1½ cups fresh basil leaves
- 2 medium ripe avocados, halved and sliced into 12 pieces each
- 4 large leaves butter lettuce, torn into 3 pieces each
- To prepare sauce: Whisk hoisin, peanut butter, water, tamari, vinegar, chili-garlic sauce and oil in a small bowl. Set aside.
- To prepare rolls: Soak one wrapper at a time in a shallow dish of very hot water until softened, about 10 seconds. Lift out, let excess water drip off and lay the wrappers on a clean, dry cutting board.
- Layer 2 tablespoons rice noodles, a few slices each cucumber, radish and mango, 1 teaspoon scallions, 2 tablespoons each mint and basil, 2 avocado slices and 1 piece of lettuce on the bottom third of the wrapper. Fold the wrapper over the filling and roll into a tight cylinder, folding in the sides as you go. Repeat with the remaining wrappers and fillings. Serve with the sauce.
Spring Vegetable Lasagna
No-boil noodles help get this crowd-pleasing vegetarian lasagna in the oven fast. Using a mandoline isn’t essential, but will make quick work of producing thin, uniform slices of roots that cook super-evenly and look stunning. Serve with a mixed green salad with red-wine vinaigrette and crusty bread.
- 1 tablespoon unsalted butter, plus more for the pan
- 2½ cups low-sodium vegetable or no-chicken broth
- 1½ cups mascarpone cheese
- 1 teaspoon chopped fresh thyme
- ½ teaspoon chopped fresh oregano
- 1¼ teaspoons kosher salt
- 8 cups tightly packed fresh spinach leaves (about 10 ounces)
- 9 ounces no-boil lasagna noodles
- 3 cups thinly sliced carrots, turnips and/or radishes
- 8 ounces crumbled farmer’s cheese
- Preheat oven to 375°F. Coat a 9-by-13-inch baking dish with butter.
- Whisk broth and mascarpone in a medium saucepan over medium-low heat until smooth, about 5 minutes. Add thyme, oregano and salt; remove from heat.
- Heat the remaining 1 tablespoon butter in a large skillet over medium heat. Add spinach and cook, stirring, until wilted, 2 to 3 minutes. Remove from heat.
- Arrange 4 noodles in the prepared baking dish, slightly overlapping. Top with ¼ cup of the spinach and ¾ cup vegetables. Pour on 1 cup of the mascarpone mixture and top with ⅓ cup farmer’s cheese. Repeat to make 4 layers. Cover with a piece of foil coated with cooking spray.
- Bake the lasagna for 25 minutes. Uncover and bake until the edges start to crisp, about 15 minutes more. Let stand for 10 minutes before serving.