Spring Recipes the Whole Family will Love

INGREDIENTS

1 lb. penne pasta
1 lb. thin asparagus, trimmed and cut into 2″ pieces
3 tbsp. extra-virgin olive oil, divided
1 small onion, diced
2 cloves garlic, thinly sliced
1/2 c. heavy cream
1 c. dry white wine, such as Sauvignon Blanc
1 lemon, zested and juiced
1 tsp. kosher salt
1/2 c. freshly grated Parmesan, plus more for serving
1/2 tsp. freshly ground black pepper, plus more for serving
1/4 c. fresh parsley, finely chopped 1/2 tsp. crushed red pepper flakes

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add penne and cook according to package directions. Reserve ½ cup pasta water, then drain. Set aside.
2. Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon oil. Cook asparagus until crispy, then season with a pinch of salt. Set aside.
3. Heat the remaining 2 tablespoons of oil over medium heat. Cook onions and garlic until softened, about 5 minutes. Add heavy cream, white wine, lemon juice, and zest. Bring mixture to a boil, then simmer for 5 minutes. Add in salt, Parmesan, and black pepper. Reduce heat to low and mix until well combined.

Turn off heat and mix in pasta, asparagus, and parsley until well coated. Add small amounts of pasta water until you reach desired consistency. Serve with more grated Parmesan, cracked black pepper, and red pepper flakes.

Ingredients

FOR THE SLAW
1 c. thinly sliced red cabbage
1/2 small red onion, diced
1 jalapeño, minced
1 clove garlic, minced
Juice of 1 lime
2 tbsp. apple cider vinegar
Pinch kosher salt

FOR THE CAULIFLOWER
1 1/2 c. all-purpose flour
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
Kosher salt
Freshly ground black pepper
1 1/2 c. almond milk or other non-dairy milk
1 1/2 c. panko bread crumbs
1 medium head cauliflower, cut into bite-size florets
Cooking spray

FOR SERVING
1/2 c. vegan mayonnaise
2 tbsp. sriracha
1 tsp. maple syrup
Corn tortillas
Sliced avocado
Freshly chopped cilantro Lime wedges

Directions

1. In a medium bowl, combine slaw ingredients. Let sit while prepping tacos, stirring every so often.
2. In a medium bowl, combine flour and spices and season well with salt and pepper. Add almond milk and stir to combine. The mixture should be thick, but still easy to dip cauliflower into. Add a little more milk if needed. Place panko into a small bowl.
3. Dip florets into milk mixture, wiping any excess off, then toss in panko.
4. Working in batches, place coated cauliflower into the basket of the air fryer and spray with cooking spray. Cook at 400° for 15 minutes, stopping about halfway through to toss and spray with more cooking spray.
5. In a small bowl, combine vegan mayonnaise, sriracha, and maple syrup.

Assemble tacos: On a tortilla top with cooked cauliflower, avocado, pickled slaw, cilantro, and a drizzle of sriracha mayo. Serve with lime wedges

Ingredients
FOR CHICKEN BURGERS
1 lb. ground chicken
1/2 c. panko bread crumbs
1/4 c. freshly grated Parmesan
1/4 c. fresh cilantro, chopped
1 chipotle pepper in adobo sauce, chopped
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
4 slices white cheddar
FOR SERVING
1/2 c. sour cream
2 tsp. adobo sauce
Juice of 1/2 lime
4 Hamburger buns
Avocado, sliced
Red onion, sliced

Directions

1. In a large bowl, combine ground chicken, panko, Parmesan, cilantro, chipotle pepper, and garlic. Season with salt and pepper. Form into 4 equal sized patties.
2. In a large skillet over medium heat, heat oil. Add chicken patties and cook until golden, about 4 minutes. Flip and add a slice of cheese on top of each patty and cook until golden and cooked through, 3 to 4 more minutes.
3. In a small bowl, combine sour cream, adobo sauce, and lime juice.

Spread sauce on burger buns and top with a burger, avocado, and red onion.

Ingredients
FOR ENCHILADAS
1 tbsp. extra-virgin olive oil
1/2 medium onion, chopped
2 cloves garlic, minced
1 lb. ground beef
1 tsp. chili powder
1 tsp. ground cumin
Kosher salt
Freshly ground black pepper
1 (19-oz.) can enchilada sauce
1 (15-oz.) can corn, drained
1 (15-oz.) can black beans, drained and rinsed
8 flour tortillas
2/3 c. shredded Monterey jack
1/3 c. shredded cheddar
FOR TOPPING
Quartered grape tomatoes
Diced avocado
Finely chopped onion
Fresh cilantro leaves

Directions

1. Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in garlic and cook until fragrant, 1 minute more. Add ground beef and cook until no longer pink, about 6 minutes. Drain fat.
2. Return beef mixture to the skillet over medium heat. Add chili powder and cumin and season with salt and pepper, then stir in enchilada sauce. Bring to a simmer and cook until sauce thickens slightly, about 3 minutes. Remove from heat and stir in corn and black beans.
3. Add a large scoop of meat mixture onto each tortilla and roll up. Place rolled up tortillas side by side in a 9″-x-13″ baking dish and top with cheeses.
4. Bake until cheese is melty, 15 to 18 minutes.

Garnish with tomatoes, avocado, onion, and cilantro.