Fresh Takes on Spring Flavors
Take a break from all that traditional spring cleaning and spend some time with your recipe file. After all, even recipes – and your taste buds – can benefit from a little sprucing up from time to time. Pitch those recipes you’ll never get around to making, keep your old standbys and add a few that will expand your repertoire, excite your taste buds and even offer additional health benefits.
Old Standby: Spinach Salad with Bacon Dressing
Fresh Take: Spinach-Arugula-Walnut Pesto Over Whole-Wheat Penne
Traditional basil pesto is a staple during spring and summer, but creating unique versions of pesto with different herbs, greens and nuts offers a whole new taste sensation. Combine in-season baby spinach leaves with peppery arugula and walnuts for an earthy, less oily version of pesto. Whole-wheat pastas are filled with nutrients and fiber, meaning you just might fill up with a smaller portion.
Spinach-Arugula-Walnut Pesto Nutritional Benefits and Smart Selection Tips
My Indiana Home is produced for Indiana Farm Bureau members. Our mission is to connect you with the food you eat, the Indiana farmers who grow it and a rural lifestyle that is uniquely Hoosier.
Leave a Comment