3-Course Seasonal Spring Dinner

Spring is drawing to a close in most of Arizona, but there is still time to cook a few delicious dishes with the last of the cool season bounty. Give one last tribute to carrots, dill, salad greens, spring garlic, oranges, grapefruit, and a few year-round staples such as honey, goat cheese, and pecans with the following recipes. Head on over to Good Food Finder to find ingredients near you! 3540723095_ea7585110a_oThese recipes can be served at once in a grand springtime spread, or alone with your other favorite recipes:

  1. Mixed Greens Salad with Strawberries, Goat Cheese, Pecans, and Honey-Balsamic Vinaigrette
  2. Spring Pasta with Peas, Carrots, Pistachios, and Dill
  3. Oranges and Grapefruit in Spiced Syrup

- Mixed Greens Salad with Strawberries, Goat Cheese, Pecans, and Honey-Balsamic Vinaigrette

Ingredients Salad 4 cups mixed salad greensspring garlic 1 cup strawberries, hulled and quartered 1 cup goat cheese, crumbled 1 cup raw pecans, roughly chopped

Vinaigrette 2 tablespoons balsamic vinegar ¼ cup olive oil 2 teaspoons shallot or spring garlic, finely minced 1 teaspoon country Dijon mustard 2 teaspoons honey Salt and pepper


  1. Make dressing by shaking all ingredients together in a jar with a tight fitting lid (use an old jam jar). Season with salt and pepper.
  2. Divide salad greens evenly among four plates and top with strawberries, goat cheese, and pecans. Drizzle with vinaigrette.

- Spring Pasta with Peas, Carrots, Pistachios, and Dill

Ingredients 3 cups (about ½ pound) whole wheat pasta such as penne, rotini or fusillipeas 4 medium carrots, peeled, halved lengthwise, and sliced 2 cups snap peas or green beans, cut into one inch pieces ½ cup roasted and salted pistachios, roughly chopped ¼ cup dill, minced 2 cloves spring garlic, minced 1 ½ teaspoons vegetable or chicken bouillon 1 tablespoon olive oil ¼ cup parmesan, finely shredded, plus more for serving (optional)


  1. Bring water to boil in large pot. Add pasta and return to a boil. Cook pasta until al dente, approximately 7-9 minutes (less if not whole wheat). Drain and rinse with cool water. Set aside.
  2. In a large sauté pan (with straight sides), add 1 ½ cups water and bouillon. Stir until bouillon is completely dissolved. Add carrots, peas or green beans, and garlic. Return to a simmer and cover for 8-10 minutes until vegetables are crisp tender.
  3. Add pasta to sauce and vegetables, drizzle with olive oil, then toss with pistachios, dill, and parmesan if using. Season with salt and pepper.


Oranges and Pineapple in Spiced Syrup


2 cups oranges, peel removed and sliced 2 cups grapefruit, peel and pith removed 3 tablespoons honey ½ cup water 2 tablespoon orange juice 1 stick cinnamon 2 cloves 1 star anise ½ teaspoon vanilla


  1. Prepare syrup by combining honey, water, juice, and spices in a small sauce pan. Simmer until honey is completely dissolved and mixture has reduced to a thin syrup, about 10 minutes. Strain out the spices and set aside to cool.
  2. Prepare oranges and grapefruit. Cut both ends of the oranges and discard. Sit flat end on cutting board and remove the peel with a small sharp knife. Slice into rounds and remove pith. Cut both ends of the grapefruit and discard. Sit flat end on cutting board and with a small knife, remove segments from the pith. Place in a large serving bowl.
  3. Pour syrup over fruit and chill for at least one hour before serving.