Finally it is feeling like Spring in NJ! I've been working on getting the gardens and yard cleaned up from a particularly harsh weather pattern in March. We had NorEasters almost every 10 days! It was crazy! But now the winter is over and spring is here. Before we know it, summer will be in full swing and lots of produce will be available in my garden (fingers crossed).
Until then, I have to rely on the local supermarket for produce. Our local farmers market does not open until mid-May so whatever is available in the produce aisle is what I'll be cooking for the next month. Kale, watercress and horseradish are some of my favorite ingredients to cook with. Kale is actually available in the frozen aisle so if I want to add some quick nutrition to any soup or veggie saute, I throw in some frozen kale. It is also great for smoothies.
Watercress is typically used in salads but I really like it cooked as well. It doesn't take long to cook since it is a delicate green. This makes it perfect to throw into a homemade soup, scrambled eggs or sauteed veggies. If you haven't had watercress before it has a peppery taste which lends itself well to any savory dish or even a sweet and savory dish.
Horseradish is one of my favorite ingredients. I don't think people use horseradish enough! There is something so great about fresh horseradish. It has a very pungent odor and can really bring a dish to life. Plus it has great health benefits!
Since I am writing about multiple ingredients in this post, I found a lot of recipes to share. From soup to main dishes, the variety is endless. If you make any of the recipes below, don’t forget to tag me on Instagram as @heatherleehurst and use the #heathershealthhabits hashtag. I love seeing your takes on the recipes I share!
If you'd like to get more recipes and healthy living tips, follow my blog on Bloglovin.
Watercress Soup by David Lebovitz. This soup is hearty because it uses potatoes to help thicken the soup. I love that it doesn't use any cream because I am dairy-free. Plus it is super fast since it doesn't take long to boil the veggies. Great for a quick dinner or lunch! Click here for the recipe.
Cauliflower Horseradish Soup by A Virtual Vegan. Cauliflower soups are very easy to make because you can use frozen cauliflower! It is all about the spices you add to the soup. I usually use garlic in cauliflower soup but love the idea of using horseradish instead. This recipe calls for horseradish sauce but I would use fresh grated horseradish. Be careful how much you add since a little bit goes a long way! Click here for the recipe.
Cheddar Horseradish Colcannon by Healthy Seasonal Recipes. This recipe is mashed potatoes made fancy by adding kale and horseradish. Healthy Seasonal Recipes includes a video showing how to make the recipe which calls for grated horseradish. If you aren't willing to grate the horseradish, prepared can be used as well. Click here for the recipe.
Kale Bell Pepper Chicken by The Kitchen Paper. This recipe is so simple and is ready in 30 minutes, making it a perfect weeknight dinner option. It uses boneless chicken breasts but you could substitute boneless chicken thighs for a more economical option. Plus, the cooking is done all in one pot! Who doesn't love that? Click here for the recipe.
Garlic Parmesan Kale Pasta by Budget Bytes. This is another quick and easy dinner that can be on the table in 30 minutes. Simply make the pasta, saute the Kale in butter, olive oil and garlic and dinner is ready! You may not even have to click through to the recipe it is that easy! But if you want to - click here for the recipe.
I hope this post inspired you to think about using watercress, kale and horseradish when cooking. If you try any of the above, let me know how it turned out! I love reading how you were inspired by the recipes I share. Follow my blog on Bloglovin.