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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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March 27 2019

Seasonal Eating: 9 Tasty Springtime Recipes

By Editorial Team
2 Comments

We love comfort food as much as the next Primal type, but it’s something of a relief to welcome the lighter fare of spring. With early crops of greens, berries, radishes, herbs, asparagus, and young onions (to name just a few), there’s a definite call to cooler dishes and lighter cooking. It’s a traditional time, too, for citrusy flavors and springtime classics like lamb.

We’ve got nine of our favorites today—everything from cool drinks to fresh salads to hearty but bright-tasting dinners. Grab some inspiration (and leave a comment with your spring favorites) today.

Fresh Salads

Strawberry Spinach and Basil Salad

Simple, fresh, and sweet, this salad is a perfect accompaniment to a weekend omelet breakfast or a grilled chicken dinner, but it’s also a satisfying light meal in its own right.

Thousand Island Kale and Radish Salad

Combining the classic flavor of Thousand Island with the mild bite of spring radishes makes for an easy, flavorful salad dish. Serve with roast chicken or fish, or enjoy all on its own.

 

Keto Chicken Citrus Salad

It’s no secret that Mark’s (current) favorite dressing is Lemon Turmeric, and there’s no end to the salad combinations he uses it with. With his go-to ingredients, chicken and avocado, this one’s become a fresher take on the Big-Ass Salad tradition.

Savory Main Courses

Lemon and Sage Chicken In Cream

Rich, creamy and citrusy, this recipe blends the best of succulent meat with a smooth and flavorful sauce. The addictive lemon and sage scent alone is reason enough to cook this spring dish.

Salmon Steak Salad With Lemon Turmeric Dressing

Broiled salmon steaks are served over seared tomatoes and peppery arugula for a warm and bright main course.

Leg of Lamb with Pistachio Pesto

Rich and tender, this leg of lamb (cooked with the joules sous vide method or regular oven method) is as foolproof to make as it is delicious to eat. Serve this cut with pistachio pesto and roasted potatoes or a low-carb side of your choice.

Turmeric and Ginger Fish

This recipe is a good reason to grab that bottle of turmeric in your spice rack and put it to work adding bright orange color and extra flavor to mild fish like cod. The slightly bitter taste of turmeric all but disappears when cooked with buttery ghee, ginger and garlic. Serve with a favorite salad or another spring favorite, asparagus.

Cool Drinks

Low-Carb White Mint Julep

With a bright taste and fresh bite, mint juleps are perfect for warm spring (or summer days). Usually they’re made with bourbon and syrup, but here’s a lighter, less potent version of a julep with just as much classic flavor.

Strawberry Rosé Mocktail

Yes, it’ll be strawberry season before you know it (not that most of us with a local grocery store really need to wait…). For now—or later this spring—here’s a refreshing three-ingredient mocktail that includes a healthy dose of vitamin C and collagen.

Have a favorite here, or did a certain recipe inspire? Have other great spring eating ideas to add? Share them below, and have a great week, everyone.

TAGS:  cooking tips

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2 thoughts on “Seasonal Eating: 9 Tasty Springtime Recipes”

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  1. In the Lemon and Sage Chicken and Cream recipe, can someone tell me why the skin is left on the garlic? I’m guessing it is to prevent the garlic pods from disintegrating and being too much, but I’ve never seen that in a recipe and just wondered. Would a little minced garlic work just as well?

    1. When you cook garlic in its skin, it gets really soft and the flavor becomes mild and almost sweet. When cooked they slip right out of the skins-either eat whole or moosh into the sauce. Enjoy!