The winter chills (and the snow) are still hanging around but with daylight saving now in action, we can just taste that spring is in the air!
With a warmer season means new flavors and new foods. If you’re wondering what kind of veggies to hunt for, this time of year is especially good for artichokes, asparagus, avocados, carrots, chives, fava beans, fennel, leeks, peas, potatoes, spinach and watercress. In terms of fruits, apricots, mangoes, pineapples, and rhubarb are all on the menu to sweeten things up, and are definitely worthwhile as a go-to snack or addition to flavor up any meal.
For this spring, we’ve created a couple of awesome recipes soon to hit your kitchen bench. With everything from dressings, delicious salads, and even Tess Master, The Blender Girl’s sumptuous Savory Spinach Recipe, get ready to welcome in the warmth!
Dijon Mustard Dressing
We can’t think of anything savory this dressing wouldn’t pair well with. Great tasting and low in fat, the flavors of mustard, apple cider vinegar and our Vegetable All Purpose Bouillon and Seasoning can be added to salads, vegetables, fish or chicken. It’s perfect to pair with our Warm Chicken Salad, as something delicious to dunk your French fries or crackers into, or even just to make your next salad have a bit more impact.
If that’s not your thing, spread it onto a sandwich instead- the beauty of this recipe is how versatile it is!
- Assemble all ingredients in a jar with a secure lid.
- Shake well before use.
Oven Roasted Kale and Sweet Potato with Creamy Polenta by This Mess is Ours
A deliciously great twist on one of the most popular new ingredients to grace our tables, Meg van der Kruik combines smoky sweet potatoes and creamy polenta with oven roasted kale. It’s a perfect dish for anyone who wants to give vegetarian a try, or even just as a quick dinner recipe that doesn’t need too much thought- and after all, why limit yourself to just a simple kale salad when you can mix it up? We like to add a poached egg on top to make it even more appetizing.
Roast the Vegetables
- Preheat the oven to 400°F and line 2 baking sheets with parchment paper. Set aside.
- In a large mixing bowl, toss the sweet potato cubes with 1 tablespoon olive oil, 1 tablespoon Massel All Purpose Bouillon and Seasoning Granules, 2 teaspoons chili powder and 1 teaspoon cumin until the potatoes are completely coated. Transfer to a prepared baking sheet and roast for 25-30 minutes on the center rack.
- Meanwhile, add the prepared kale to the mixing bowl and use your hands to toss with the remaining olive oil, Massel All Purpose Bouillon and Seasoning Granules, chili powder, cumin and minced garlic. Transfer 1/3 of the kale to the prepared baking sheet and roast with the sweet potatoes for 8 minutes until the leaves are crisp on the edges and starting to wilt.
- Transfer the cooked kale to a serving platter, stir the potatoes, then add another 1/3 of the kale leaves to the empty baking sheet and roast for an additional 8 minutes. Complete the steps with the final 1/3 of the kale leaves, stirring the sweet potatoes each time you take out a pan of crispy kale.
Prepare the Polenta
- Meanwhile, bring the water and Massel Ultracube bouillon cubes to a rolling boil. When the bouillon is completely dissolved, reduce the heat to medium and add the polenta in a slow and steady stream, whisking constantly.
- Cover and cook gently over low heat for 20 minutes, stirring frequently until the polenta is thick and creamy.
- Once the polenta has cooked for 20 minutes, stir in the milk, Massel All Purpose Bouillon and Seasoning Granules, nutritional yeast (if using) and black pepper.
- Divide the polenta between 4 shallow bowls or plates and top with the roasted kale and sweet potatoes. Serve immediately.
If that’s not quite enough for you, pair it up with our Beef or Pork in Balsamic Marinade for a well-rounded meal that’ll have the whole family happily satisfied.
Savory Chickpea Pancake
We are absolutely loving this savory alternative to the pancake you normally see doused in maple syrup. Kid-friendly and packed with red pepper, onion and cumin – it’s one of those recipes you’ve got to try to see how good it is! Although it takes a little longer to cook than a regular pancake, you’ll have none of the guilt that comes with eating too much sweet stuff. Not to mention that you can add avocado, hummus, cilantro…anything your heart desires on top!
It’s easy to make as well: with only 5 ingredients (and pancake flipping) needed, it’s a great, quick recipe for an appetizer, breakfast snack, or even a main dish if you make enough!
Don’t forget that if you’re not big on spices, you can take out the peppers for a subtler taste. Pair it up with a delicious Savory Spinach Smoothie courtesy of the wonderful Tess Masters, and you’ve got a power combination for breakfast, lunch or brunch!
- 1-1½ cup Massel Vegetable Stock
- 1 cup chickpea flour
- ½ cup red pepper, finely chopped
- ½ cup onion, finely chopped
- ½ teaspoon cumin
- Heat a non-stick pan over medium heat.
- Mix all the ingredients together in a bowl. Start with 1 cup of Massel and gradually add more stock until you have a thin pancake batter consistency.
- Ladle batter in the center of the pan and quickly spread it out all over the pan. Cook for about 3-4 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it’s firm enough not to break when flipping. Flip pancake carefully and cook for another 4 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.
- Serve immediately. Add avocado, hummus, cilantro… the possibilities are endless.
Let us know how you use Massel in your own favorite foods this spring!