As I can finally see signs of spring, I find myself drawn to recipes with fresh sharp flavors like lemon, mint, and ginger. This week we have an Asian salad with mango, African chicken peanut stew, fish tacos, asparagus risotto from Jamie Oliver, and grilled lamb from Bobby Flay. For my vegetarian readers, I’ve included non-meat options whenever possible.
All the recipes below have been tried and tested by myself or a RebelMom reader. They don’t require expensive ingredients or take more than 30 minutes.
Check back next Friday for more meal ideas from RebelMom and the amazing mommies and readers who support this site.*Click on the titles to access the recipes
Asian Steak Salad with Mango – Real Simple - RebelMom!
I love the combination of lime, ginger, and mango. It works well with steak, garlic sauteed shrimp, or even grilled tofu. The dressing in the recipe is so versatile that you’ll be pouring it on fish, veggies, and salads.
African Chicken Peanut Stew – Simply Recipes RebelMom Pick!
I love peanut stews, but rarely eat them now as my daughter was diagnosed with nut allergies. Regardless, this is a fantastic dish. If you want a veggie option, skip the chicken and chicken broth. Instead, stir in a can of crushed tomatoes, half a cup of milk mixed with a 1/3 cup of grated coconut. Throw in a cup of corn and you are ready to go with a hearty and filling stew.
Fish Tacos – AllRecipe.com RebelMom Pick!
The white sauce is this recipe is surprisingly good. Make sure to add a little more lime and jalapeno for extra zing! This sauce also tastes great on roasted chicken tacos, beef, shrimp, and black beans.
Asparagus, Mint, & Lemon Risotto – Jamie Oliver RebelMom Pick!
All my favorite ingredients are included in this recipe: asparagus, parmesan, mint, and lemon…. It’s wonderful on its own or with grilled chicken or shrimp.
Grilled Lamb Chops with Balsamic Honey Glaze and Green-Pea Mint Sauce – Bobby Flay RebelMom Pick!
This glaze and the sauce from this recipe work well with chicken thighs and breast fillets. Keep the marinate on for at least 8 hours if you’re using breast meat.