Sautéed asparagus and snow peas are tossed with crisp radishes and a deliciously fresh tasting lemon dill oil in this easy spring side.

There’s no better way to revive our dulled winter palates than with the arrival of fresh spring produce. Once spring is underway you’ll find a bunch of asparagus parked in my fridge most weeks, ready to be tucked into tacos, tossed into salads or slurped up with noodles.  But one of the simplest yet most delicious ways I make asparagus this time of year is to sauté it.

Sautéed asparagus is an easy seasonal side that comes together in no time, making it a great option for when you’re short on time like for weeknight dinners or special occasions when you want something fast but impressive.

I like to sauté mine with snow peas, throw in some radishes and toss the whole thing with an herb-filled lemon dill oil for a side that’s filled with the flavors of spring.  The asparagus and snow peas are sweet and grassy, the radishes crisp and crunchy and the lemon dill oil, fresh and vibrant.

How to sauté asparagus and snow peas:

While some recipes call for blanching vegetables like asparagus and snow peas before sautéing them, I don’t find it necessary here since they cook so quickly over high heat. 

You’ll want a large skillet with enough room to keep the asparagus and snow peas moving around the pan while you sauté them.  Just a few minutes are all you need for tender yet firm results.

While you can also sauté the radishes, I prefer them crunchy and raw here.

As for the lemon dill oil, it comes together quickly in the food processor and adds a fresh and lively layer of flavor to the sautéed spring vegetables.  You can use any leftovers for salads, over potatoes or drizzled on just about any other vegetable you can think of.

This sautéed asparagus and snow peas with lemon dill oil is the kind of recipe everyone should have in their back pocket, simple, yet bright with the fresh flavors of the season.

Happy spring!

Sautéed Asparagus and Snow Peas with Lemon Dill Oil (Vegan)

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 3 minutes

Total Time: 13 minutes

Sautéed asparagus and snow peas are tossed with crisp
radishes and a deliciously fresh tasting lemon dill oil in this easy spring
side.

Print

Ingredients

For the Lemon Dill Oil:

• ¼ cup fresh dill, stems removed
• ¼ cup fresh parsley, stems removed
• ¼ cup/ 60ml extra-virgin oil oil
• The zest of half a lemon
• ¼ teaspoon fine sea salt

For the Sautéed Asparagus and Snow Peas:

• 1 Tablespoon/15ml extra-virgin olive oil
• 1 bunch asparagus, stems trimmed and cut diagonally into 2-inch pieces
• 4oz/115g snow peas, strings removed and cut diagonally in half
• ¼ teaspoon fine sea salt
• 4oz/115g radishes, thinly sliced
• 2 Tablespoons/30ml lemon dill oil
• 2 Tablespoons/20g hemp seeds to top

Instructions

1. Place the dill, parsley, olive oil, lemon zest and salt in
   the bowl of a small food processor and pulse until blended and smooth.  Set aside.
2. Warm the olive oil in a large sauté pan over medium heat and
   add the asparagus and snap peas. Add salt and cook stirring frequently for
   approximately 2-3 minutes until bright green and crisp-tender.
3. Toss asparagus and snow peas with sliced radishes and 2
   Tablespoons of the lemon dill oil. Sprinkle with hemp seeds and serve.
   

Notes

Use leftover lemon dill oil on potatoes, in salad dressings or over vegetables.

Recommended Products

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• Nutiva Organic Raw Shelled Hemp Seed
• Tramontina Gourmet Stainless Steel Induction-Ready Tri-Ply Clad Fry Pan, 12-Inch w/Helper Handle

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 299Total Fat: 30gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 0mgSodium: 281mgCarbohydrates: 7gFiber: 3gSugar: 3gProtein: 5g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.

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Simple to make, with no baking required, these vegan strawberry cheesecake parfaits are a cool and creamy addition to any spring or summer meal. 

Every year around this time I start to look forward to berries, especially strawberries.  Strawberries are a spring and summer favorite at my house, finding their way into both sweet and savory dishes. 

It also means that I often find myself with more than I can reasonably eat by myself before they go bad and need an easy way to use them up.  That’s when I make these no-bake vegan strawberry cheesecake parfaits.

While traditional baked cheesecake is certainly tasty, it’s also time consuming and heavy on the dairy and sugar.  These cheesecake parfaits are a lighter and easier version that don’t require you to turn on the oven and are entirely dairy-free, egg-free and refined sugar-free.  They make for an elegant dessert or special breakfast treat and can be made ahead of time and kept in the fridge until you are ready to serve them. 

How to make no-bake vegan strawberry cheesecake parfaits:

The parfaits are comprised of three layers: a graham cracker crust, cheesecake middle and fresh fruit topping.

The crust is made from almond flour, coconut sugar and a pinch of cinnamon mixed together with a bit of coconut oil until crumbly.  The mixture is then spooned into the bottom of a dessert glass and topped with the cheesecake filling.

The filling is a combination of vegan cream cheese and coconut yogurt blended with a hint of sweetener, lemon juice and vanilla to create a rich and tangy cream that’s then layered over the crust and chilled.  The coconut yogurt adds a bit of tanginess that compliments the sweetness of the graham cracker crust and fresh strawberries nicely.

Once chilled and ready to serve you simply chop up some strawberries and spoon them over the cheesecake cream filling before serving.  You can also swap the strawberries out for whatever fresh berries you have on hand or use a fruit sauce instead if you prefer.

Simple and elegant, these strawberry parfaits are the perfect ending to any spring brunch, lunch or any time you feel like a treat.

Yield: 4 Servings

No-Bake Vegan Strawberry Cheesecake Parfaits (Paleo)

Print

Ingredients

For the graham cracker crust:

• ½ cup/56g almond flour
• 2 Tablespoons/24g coconut sugar
• 1 Tablespoon/15ml coconut oil, melted
• ½ teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• Pinch of fine sea salt

For the cheesecake filling:

• ¼ cup + 2Tablespoons/99g vegan almond or cashew based cream cheese
• ¾ cup/166g dairy-free plain coconut yogurt
• 1 Tablespoon/15ml fresh lemon juice
• 2 Tablespoons/30ml maple syrup
• 2 Tablespoons/30ml filtered water
• ¼ teaspoon of agar powder

For the parfaits:

• 6oz/55g of fresh strawberries, chopped

Instructions

Make the graham cracker crust:

1. In a medium bowl combine almond flour and coconut sugar, add
   melted coconut oil, vanilla cinnamon and a pinch of sea salt and mix together
   until mixture is crumbly.  Set aside.

Make the cheesecake filling:

1. In a medium bowl whisk together cream cheese, yogurt, lemon
   juice and maple syrup.  Set aside.
   
2. In a small saucepan heat 2 Tablespoons of water until
   simmering and whisk in agar powder. 
   Continue to simmer while whisking until powder is dissolved and mixture
   starts to thicken (about 1-2 minutes). 
3. Remove from heat and whisk into cream cheese and yogurt mixture until
   smooth.

Assemble the parfaits:

1. Spoon graham cracker crust into
   the bottom of 4 dessert glasses, pour cheesecake filling over crust and chill
   until set or overnight. 
2. When ready to serve top with chopped strawberries and serve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• Now Foods Agar Pure Powder
• Organic Coconut Palm Sugar

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 289Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 5mgSodium: 139mgCarbohydrates: 29gFiber: 3gSugar: 23gProtein: 7g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.

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These gluten-free and vegan spinach stuffed mushrooms are simple to make and an easy bite-sized appetizer for any occasion.

Everyone should have at least one easy appetizer in their repertoire; something that doesn’t take much effort and is as great for parties as it is for nibbling on while waiting for dinner.  Whether it’s for a party platter or a pre-dinner bite, stuffed mushrooms are a classic and these vegan spinach stuffed mushrooms are one of my go-tos. 

Warm stuffed mushrooms are pretty irresistible and make a perfect pop-in-your mouth finger food for any occasion.  While we often think of stuffed mushrooms as a winter holiday appetizer, they really are well suited for any time of year, and with summer on the horizon there are lots of holidays and parties where a platter of easy hors d’oeuvres would be quite welcome.

Mushrooms are what I like to think of as a blank canvas, their savory yet neutral taste marries well with all kinds of more robust flavors.  Here I’ve stuffed them with a creamy combination of cream cheese, pesto and spinach reminiscent of spinach dip.  Each bite is rich, garlicky, warm and comforting. They also happen to be gluten-free, vegan and paleo so they cater to a number of diets.  

How to make vegan stuffed mushrooms:

You start by preparing the filling, which is a mixture of either an almond or cashew based vegan cream cheese, along with a dairy-free pesto (either homemade or store-bought) and chopped spinach (frozen is fine).  The filling can be prepared ahead of time and refrigerated until needed.

Next remove the stems from the mushroom caps (a little side-to-side jiggle and they should pop right out) and brush them lightly with oil and season them with a pinch of salt.  Spoon the filling into the caps, sprinkle them with an almond flour “breadcrumb” topping and into the oven they go until golden and tender.

Serve them warm and watch them disappear!

Yield: 12-15 mushrooms

Gluten-Free Vegan Spinach Stuffed Mushrooms

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Print

Ingredients

• For the Filling:
• 3 Tablespoons/45ml dairy-free pesto (either homemade or store-bought)
• 3 Tablespoons/45ml almond or cashew based dairy-free cream cheese
• 3 oz/84g frozen spinach, thawed and squeezed to remove excess water
• Pinch of sea salt to taste if necessary
• For the Topping:
• 2 Tablespoons/14g almond flour
• 1 teaspoon/ 2g tapioca flour
• Pinch of fine sea salt
• Pinch of freshly ground pepper
• 1 teaspoon/5ml extra virgin olive oil
• For the Stuffed Mushrooms:
• 8oz/227g (about12-15) cremini (also known as baby bella) mushrooms, stems removed

Instructions

Prepare the filling:

1. In a small bowl mix together pesto, cream cheese and spinach
   until well combined.  Taste and season
   with salt if necessary (adjust seasoning according to saltiness of pesto
   used).  Filling can be made ahead of time
   and chilled until needed.

Prepare topping:

1. In a small bowl stir together almond flour, tapioca, sea
   salt, ground pepper until combined. 
   Drizzle in olive oil and stir until crumbs form.  Topping can be made ahead and chilled until
   needed.

Prepare the stuffed mushrooms:

1. Pre-heat oven to 375 degrees F.
   
2. Using a small melon scooper, carefully scoop the insides of
   the mushroom caps removing and discarding the gills.  Lightly oil the caps and place them stem side
   up on a parchment lined baking sheet.
   
3. Spoon filling into mushroom caps and sprinkle tops with
   breadcrumb topping.  Bake for 20-25
   minutes or until golden and tender.
   
4. Serve warm.
   

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 104Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 4mgSodium: 105mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 3g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

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Please rate it, leave a comment below, or Pin it for later.

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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.

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This gluten-free orzo pesto pasta salad with broccolini and sun-dried tomatoes is vegan-friendly and a flavorful addition to any picnic or potluck.

It’s beginning to feel more and more like summer and warm weather always means lots of salads on rotation at my house, including this orzo pesto pasta salad with broccolini and sundried tomatoes.  It’s one you’ll often find in my fridge year-round but especially so this time of year when having a sturdy salad that’s ready to eat comes in handy. 

It’s an easy pasta salad that’s gluten-free, vegan and comes together in less than 30 minutes so I like to make a batch on Sunday to eat throughout the week. 

The base of the salad is a combination of orzo cooked al dente and tossed with a fresh pesto to which chopped sundried tomatoes and quickly blanched broccolini and peas are added. It’s an easy side salad to bring to a picnic, the beach, or a backyard barbecue since it won’t spoil if it sits out for a bit. 

What is orzo/risoni?

Orzo (or also known as risoni) is rice-shaped pasta; it’s not typically gluten-free but luckily there are some good gluten-free and grain-free options out there now. 

How do you cook orzo?

You can cook orzo the same way you would pasta by bringing a large pot of salted water to a boil and cooking until al dente.  You’ll want to drain and rinse the orzo quite well when making pasta salad to stop the cooking process and quickly cool it.

How to make orzo pesto salad:

You start by first making a dairy-free basil parsley pesto that comes together quickly in the food processor and can be kept in the fridge until needed.

Next is the risoni/orzo, which is cooked until al dente then rinsed until cool.

Meanwhile you’ll bring another pot of water up to a boil and quickly blanch some broccoli and frozen peas until just tender.

Toss the cooled pasta with your pesto and toss in your vegetables along with some chopped sun-dried tomatoes, a sprinkle of seeds to top and you are ready to serve.

Easy and flavorful, this is the kind of salad you’ll find yourself making over and over again so don’t hesitate to make it your own and switch things up (spinach pesto perhaps? or asparagus would be lovely).

Enjoy!

Yield: 4 Servings

Gluten-Free Orzo (Risoni) Pesto Pasta Salad with Sundried Tomatoes

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Print

Ingredients

• For the pesto:
• ¾ oz/ 21g basil
• 1 clove of garlic
• ¼ teaspoon fine sea salt
• ½ teaspoon lemon zest
• 1 teaspoon lemon juice
• 1 Tablespoon/7g almond flour
• 3 Tablespoons/45ml extra-virgin olive oil
• For the pasta salad:
• 1 cup/224g grain-free orzo/risoni pasta
• 1 bunch broccolini, stems trimmed
• ½ cup/85 frozen peas
• 2 Tablespoons, chopped sundried tomatoes (packed in oil)
• ¼ cup chopped flat leaf parsley
• 2 Tablespoons/20g hemp seeds to top (optional)

Instructions

Make the pesto:

1. Place pesto ingredients in the bowl of a small food
   processor and pulse until combined.  Set
   aside.
2. Bring a large pot of salted water to a boil and cook
   orzo/risoni according to package instructions until al dente.  Drain and rinse under water until cool.  Set aside.

Blanch the vegetables:

1. Bring another large pot of salted water to a boil and blanch
   peas for 1-2 minutes. Transfer peas to a bowl of ice water,
   cool and drain. 
2. Bring water back up to a boil and blanch broccolini for 2
   minutes.  Transfer to a bowl of ice
   water, cool and drain.

Make the pasta salad:

1. In a large bowl toss orzo/risoni with pesto, blanched vegetables,
   chopped sundried tomatoes and parsley. 
   Top with hemp seeds, season with salt to taste and serve.
   

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• Explore Cuisine Organic Chickpea Risoni 

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 319Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 230mgCarbohydrates: 49gFiber: 14gSugar: 13gProtein: 17g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

Did you make this recipe?

Please rate it, leave a comment below, or Pin it for later.

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About.Me

Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.

gourmandeinthekitchen.com

The post Gluten-Free Orzo (Risoni) Pesto Pasta Salad with Sundried Tomatoes appeared first on Gourmande in the Kitchen.