atasteofSpringPART6_NS IG1 copySpring is here and there’s nothing better than all of the fresh, tasty veggies and herbs that start showing up on the table. Here are a few ideas on how dress your veggie salads and throw some tasty side dishes together to highlight your main protein!

Roasted Asparagus

  • 1lb asparagus stalks
  • 1T avocado oil
  • 2t balsamic vinegar
  • garlic powder, salt and pepper

Preheat oven to 425. Rinse asparagus and trim. {Easy asparagus hack to trim is to simply hold the asparagus 2/3rds of the way down from the top in one hand, the other 1/3rd in the other, and gently put bending pressure and the asparagus should snap right at the spot where the woody stalk becomes tender!} Place asparagus on a rimmed baking sheet and drizzle with oil, vinegar and seasonings {alternately, you can use pre made balsamic vinaigrette dressing}. Roll the asparagus around in the dressing and then simply place in the oven to roast for 10-15m, depending on thickness of your asparagus stalks.


04.29.16 flavorfulsides

The BEST Oven Roasted Potatoes

  • 4-5lbs of red or yellow new potatoes (NOT russet potatoes)
  • avocado oil
  • no salt seasoning like Mrs Dash or Costco/Kirkland’s Organic No Salt seasoning
  • salt

Preheat oven to 425. Do NOT peel potatoes, but rinse them and then chop potatoes into 3/4″ to 1″ chunks. Fill a rimmed baking sheet with the chopped potatoes. Drizzle well with oil and then add a bunch of seasoning – just eyeball it – at least 2T. Add 2t salt. Toss everything on the sheet – potatoes should be visibly covered in the seasoning. If they aren’t, add some more. Then place in the oven, cook for 20m, toss, cook another 15m, toss again and then cook an additional 10m if needed. The potatoes should be lightly crispy and brown when done, and oh so flavorful! Add additional salt at the end, if needed.


4.29.16 oven roasted potatoes

Crock Pot Lemon Herb Rice 

  • 2 1/2c jasmine rice
  • 5c chicken broth (sub veg broth for vegan)
  • 2T butter (sub avocado oil for vegan)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2t thyme
  • 1t Rosemary
  • 1/2t salt
  • 1 lemon, thinly sliced

Place butter in a skillet and let it melt and get hot, then add garlic and onions to cook until translucent. Add butter/onions to the bottom of a 4qt crock pot. Top with herbs and salt, then add rice. Place lemon slices all over the top, then pour broth on top. Cook 2-3hrs on high (watch your crock pot the first time you make this – mine only takes two hours, but it can vary by brand of crock pot).


04.26.16 lemon herb rice

 Susanna Spell

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