Spring recipes we love!
Spring Chicken Soup
This Spring Chicken Soup is sure to hit the spot this season. Heat olive oil in a large pot on medium heat. Add chopped onion, celery, trimmed and chopped asparagus, and chopped zucchini. Cook for about 7 minutes, until the vegetables soften. Add minced garlic, oregano, salt and pepper. Add the chicken broth, and fresh sprigs of thyme. Boil and add boneless, skinless chicken breasts. Lower the heat and simmer for about 10 minutes, until the chicken is cooked through. Remove the cooked chicken and shred it with two forks. Return it to the pot and add lemon juice, fresh or frozen peas and corn kernels. Warm it through for about 5 minutes and serve, garnished with sliced lemon and fresh parsley.
Strawberry Arugula Salad with Walnuts and Goat Cheese
If you’ve never tried a Strawberry Arugula Salad with Walnuts and Goat Cheese, get ready to add this recipe to your favourites list. The flavours and textures are perfectly balanced. The end result is crisp, creamy, sweet and savoury. You’ll want to make this one again and again!
Spice up your spring dinner menu with this Vegetarian Korma. It’s easy! Heat vegetable oil in a skillet over medium heat. Add in chopped onion, minced garlic and ginger. Cook for about a minute before adding washed and cubed potatoes and carrots, chopped jalapeno, ground unsalted cashews, tomato sauce and curry powder. Cook until the potatoes are tender, about 10 minutes. Stir in fresh or frozen peas, chopped bell pepper and heavy cream. Reduce the heat then cover and simmer for about 10 minutes on low. Serve the dish garnished with fresh chopped cilantro.
The Vertica blog team wishes you a fresh and vibrant spring season. For information on Vertica Rental Properties in Edmonton, including the luxury and location The Hendrix (9733 111th Street NW), please visit our website.