Spring: Strawberry Spinach Salad with Balsamic Vinaigrette

Ingredients:

• Fresh baby spinach leaves
• Fresh strawberries, hulled and sliced
• Toasted pecans or almonds
• Feta or goat cheese, crumbled
• Red onion, thinly sliced

Balsamic Vinaigrette:

• 3 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1/2 cup extra-virgin olive oil
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the baby spinach, sliced strawberries, toasted nuts, crumbled cheese, and red onion slices.
2. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, minced garlic, and olive oil until well combined. Season with salt and pepper.
3. Drizzle the vinaigrette over the salad and toss gently to coat. Serve immediately for a refreshing and vibrant spring salad.

Summer: Grilled Lemon Herb Chicken Skewers

Ingredients:

• Chicken breast or thighs, cut into chunks
• Cherry tomatoes
• Bell peppers, cut into chunks
• Red onion, cut into wedges

Marinade:

• Juice and zest of 2 lemons
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• Fresh herbs (rosemary, thyme, oregano), chopped
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together the lemon juice, lemon zest, olive oil, minced garlic, chopped herbs, salt, and pepper to create the marinade.
2. Place the chicken chunks in the marinade, ensuring they are well coated. Marinate for at least 30 minutes or overnight for more flavor.
3. Thread the marinated chicken, cherry tomatoes, bell peppers, and red onion onto skewers.
4. Preheat the grill or grill pan. Grill the skewers, turning occasionally, until the chicken is cooked through and has a nice char.
5. Serve the grilled lemon herb chicken skewers with a side of couscous or a fresh salad for a delightful summer meal.

Fall: Butternut Squash and Sage Risotto

Ingredients:

• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• 1 small butternut squash, peeled and diced
• Fresh sage leaves
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup Parmesan cheese, grated
• Salt and pepper to taste
• Olive oil

Instructions:

1. In a large pan, sauté the chopped onion and minced garlic in olive oil until softened. Add the Arborio rice and cook for 1-2 minutes until slightly translucent.
2. Pour in the white wine and stir until mostly evaporated.
3. Begin adding the warm broth, one ladle at a time, stirring continuously. Allow the liquid to absorb before adding the next ladle.
4. In a separate pan, sauté the diced butternut squash in olive oil until tender. Add fresh sage leaves and cook until crispy.
5. When the risotto is almost cooked, fold in the sautéed butternut squash and sage. Continue cooking until the rice is al dente.
6. Stir in grated Parmesan cheese, season with salt and pepper, and serve immediately, enjoying the comforting flavors of fall.

These recipes celebrate the flavors of each season with fresh, in-season ingredients, providing a delightful culinary experience throughout the year.