Light Spring Cooking

Reset your menu after the holidays

After a week of holiday meals, many kitchens are ready for something lighter. Spring brings fresh vegetables, bright flavors, and simple dishes that feel balanced without being complicated. A few good ingredients and straightforward cooking can go a long way.

These recipes focus on clean flavors and everyday practicality. They rely on vegetables, fresh herbs, olive oil, and simple preparation. The goal is not to cook less, but to cook in a way that feels fresh again. The dishes that follow are easy to prepare and work well for weekday dinners or a relaxed weekend meal.

Spring Greens and Avocado Salad
Parve
Yields: 1 large salad
Serves: 4

Ingredients
• 6 cups mixed spring greens
• 1 ripe avocado, sliced
• 4 radishes, thinly sliced
• 1 small cucumber, sliced
• 3 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Place the spring greens in a large serving bowl.
2. Add the sliced avocado, radishes, and cucumber.
3. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until smooth.
4. Pour the dressing over the salad just before serving.
5. Toss gently so the vegetables are coated but the avocado remains intact.
   Serve immediately.

Honey Dill Carrots
Parve
Yields: about 4 cups
Serves: 4

Ingredients
• 1 pound carrots, peeled and cut into sticks
• 2 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsps fresh dill, chopped

Instructions

1. Preheat the oven to 400°F.
2. Place the carrots on a baking sheet.
3. Drizzle with olive oil and honey.
4. Sprinkle with salt and pepper and toss to coat evenly.
5. Spread the carrots in a single layer.
6. Roast for 20 to 25 minutes, stirring once, until the carrots are tender and lightly browned.
   Transfer to a serving dish and sprinkle with fresh dill before serving.

Tomato Olive Baked Cod
Parve
Yields: 4 fillets
Serves: 4

Ingredients

• 4 cod fillets, about 6 ounces each
• 2 tbsps olive oil
• 1 cup cherry tomatoes, halved
• 1/3 cup pitted olives, sliced
• 2 cloves garlic, minced
• 2 tbsps fresh parsley, chopped
• 1 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 375°F.
2. Place the cod fillets in a baking dish.
3. In a bowl combine the cherry tomatoes, olives, garlic, parsley, olive oil, lemon juice, salt, and pepper.
4. Spoon the mixture evenly over the fish.
5. Bake for 15 to 18 minutes, until the fish flakes easily with a fork.
   Serve warm with the tomato and olive mixture spooned over each portion.

Roasted Tomato Spinach Pasta
Dairy or Parve
Yields: about 6 cups
Serves: 4

Ingredients

• 12 ounces whole wheat pasta
• 2 cups cherry tomatoes
• 2 tbsps olive oil
• 2 cloves garlic, minced
• 3 cups fresh spinach
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese, optional

Instructions

1. Cook the pasta according to the package directions. Drain and set aside.
2. Preheat the oven to 400°F.
3. Place the cherry tomatoes on a baking sheet and drizzle with 1 tbsp olive oil.
4. Roast for 12 to 15 minutes until the tomatoes soften and begin to burst.
5. Heat the remaining tbsp of olive oil in a large skillet over medium heat.
6. Add the garlic and cook for about 30 seconds until fragrant.
7. Add the spinach and cook until just wilted.
8. Add the cooked pasta and roasted tomatoes to the skillet.
9. Season with salt and pepper and toss gently to combine.
   Serve warm with Parmesan cheese if using. q