We love this Spring Penne Salad with Lemon and ThymeLink opens in a new tab/window for its fresh simplicity, and the fact that a large batch makes excellent leftovers for later in the week. But because we can’t live on deliciously gluten-free pasta salad alone, here are some other flavor-packed, plant-based recipes for spring to help you use up this week’s farmer’s market haul:
Taco PicklesLink opens in a new tab/window, Eva Kolenko
First, celebrate Cinco de Mayo by whipping up a batch of these spicy pickles, perfect for topping tacos, grain bowls or salads throughout the week. They’re a great way to use up leftover carrots and radishes, and are so pretty that a glass jar full would make a lovely gift.
Radish ChipsLink opens in a new tab/window, Simple Comfort Food
So you’ve had potato chips, and maybe even kale chips – but have you ever snacked on seasoned radish chips? Try this recipe, and it may just become your new go-to for using up those crunchy spring root veggies. While you’re at it, try making your own crispy baked carrot chipsLink opens in a new tab/window (sweet and savory versions are equally delicious) or snap pea chipsLink opens in a new tab/window for a seasonal, plant-powered alternative to store-bought chips.
Quinoa Carrot Cake Breakfast CookiesLink opens in a new tab/window, Wendy at Fit-and-Frugal.com for Ancient Harvest (pictured)
This fun recipe turns one of our favorite springtime desserts into something a bit more appropriate for mornings. The base is a protein-packed combination of gluten-free rolled oats, flax meal, quinoa flourLink opens in a new tab/window, and quinoa flakesLink opens in a new tab/window – and most of the other ingredients are things that you probably already have on hand. Best of all: This is a wonderful way to use up all of those sweet, peak-season carrots.
Vegetarian Quinoa ChiliLink opens in a new tab/window, Recipes and Me
Easy to throw together and so satisfying on a rainy day, a big bowl of chili makes a delicious springtime meal. This one offers a hefty dose of plant-powered protein (thanks to both quinoa and two kinds of beans) and colorful spring veggies like green onions, fresh herbs and sweet corn. Serve it with a simple salad, or bake up a batch of gluten-free cornbreadLink opens in a new tab/window to enjoy as a side.
Spring Quinoa with Peas and CornLink opens in a new tab/window, Live Simply
While we love to get creative with our spring produce, we still sometimes rely on the basics for a satisfying plant-powered meal – and this colorful quinoa dish meets all criteria: It’s hearty and wholesome, packed with fresh vegetables, and so easy to prepare. Use up your leftover corn, peas, garlic and spring onions, and don’t be afraid to throw in whatever other veggies you have available.
For even more delicious, gluten-free recipes, be sure to visit the recipes pageLink opens in a new tab/window at AncientHarvest.comLink opens in a new tab/window.
