Bright Green and Gluten-Free Recipes for Spring

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Yesterday, we featured a delicious, seasonal recipe for Red Lentil Rotelle with Lemony Ricotta, Peas and Greens and the accompanying shopping list of fresh ingredients on our Facebook page. And now, as promised, here are some more bright green and gluten-free recipes to help put those leftover sugar snap peas, spring onions and mint leaves to work:

Spring Quinoa and Cauliflower Tabbouleh, Wendy at Fit-and-Frugal.com for Ancient Harvest

A lovely twist on the classic tabbouleh salad, this version features protein-packed quinoa and fresh cauliflower for a delightful combination of textures. Add leftover sugar snap peas, cherry tomatoes, mint, spinach leaves and spring onions for a wonderful, spring-filled lunch or dinner.

Cauliflower, Snap Peas & Tomato Salad, Something New For Dinner

With a hearty combination of fresh vegetables and toasted hazelnuts, this salad could easily be promoted from side to light main dish. Simply toss together your leftover cauliflower, snap peas, cherry tomatoes and mint, add a few other ingredients, and voilà – a truly great springtime salad.

Easy Spinach Flan, Foodful Life

Far more savory than sweet, this flan is not for dessert. Instead, serve it alongside a salad for a light yet flavorful meal. It’s a great way to use up any fresh spinach or ricotta you have, and the use of polenta instead of breadcrumbs keeps it gluten-free.

Minty Spring Pesto, The Chef’s Wife

Once you make this pesto once, you’ll want to put it on everything – salads, roasted spring vegetables, your favorite gluten-free pasta. Angela of The Chef’s Wife notes that she’s used it on everything from baked tofu to quinoa, and that it’s a wonderful way to use leftovers. The use of almonds and mint make it a refreshing departure from the traditional basil pesto, and just perfect for spring.

Skinny Sugar Snap Pea Soup With Miso, Pickled Plum

Just a handful of ingredients – most of which you’ll likely find in your pantry – come together to make a simple yet beautiful and seasonal soup. It’s nutritious, vegan, gluten-free – and a great way to use those sugar snap peas and green onions on a less-than-sunny spring day.

For more delicious, seasonal and gluten-free recipes, don’t forget to visit the recipes page at AncientHarvest.com. Also, be sure to follow along with us on Facebook and Twitter as we continue to highlight the freshest produce of the season – and show you how to shop once to enjoy delicious, gluten-free, plant-powered meals all week long.

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