Spring Recipes for your Spring Break Cooking Day!

By Toba Ahmadi

Spring is the perfect season to begin eating healthier. As we approach summer, the desire for healthy eating arises, but the desire for tasty food does not disappear. How can someone enjoy healthy food? Below are recipes that are both healthy and tasty that you can enjoy without any guilt.

Minty Bulgur Salad With Salmon and Cucumbers

Recipe Courtesy of realsimple.com


  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 pound piece skinless salmon fillet
  • kosher salt and black pepper
  • 1 cup bulgur
  • 2 Kirby cucumbers, halved lengthwise and thinly sliced
  • 1 cup fresh flat-leaf parsley leaves
  • ¼ cup torn fresh mint leaves
  • ½ small red onion, thinly sliced
  • 3 tablespoons fresh lemon juice


  1. Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. Season the salmon with ¼ teaspoon each of salt and pepper.
  2. Cook the salmon until opaque throughout, 4 to 6 minutes per side. Transfer to a plate and refrigerate until cool for about 15 minutes.
  3. Meanwhile, in a large bowl, combine the bulgur with 2 cups boiling water. Let stand until tender, about 25 minutes. Drain and return it to the bowl.
  4. Toss the bulgur with the cucumbers, parsley, mint, onion, lemon juice, remaining tablespoon of oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  5. Using a fork, flake the salmon into large pieces. Gently fold it into the bulgur mixture.

Cream of Asparagus Soup

Recipe Courtesy of foodnetwork.com


  • 2 (8-ounce) packages frozen asparagus spears, thawed
  • 4 cups low-sodium chicken stock
  • 1 (10.5-ounce) can white sauce
  • 3/4 cup cream
  • Salt and freshly ground black pepper


  1. Trim tips off of thawed asparagus spears; set aside.
  2. Chop asparagus stalks and place in medium saucepan. Add chicken stock and bring to a boil over medium-high heat. Reduce heat and simmer for 8 minutes. *Transfer asparagus and stock to a blender and puree until smooth. Work in batches, if necessary. (TIP: To avoid spilling, cover blender with dish towel and pulse.)
  3. Set mesh strainer over saucepan and pour asparagus puree into it, if desired, or return puree to saucepan. Add white sauce and whisk until smooth. Bring to a simmer over medium-high heat. Reduce heat to low and add cream and reserved asparagus tips. Heat soup through and adjust seasoning with salt and pepper. Serve hot.

Strawberry Sorbet

Recipe Courtesy of epicurious.com


  • 3/4 cup sugar
  • 6 tablespoons water, preferably spring water
  • 1/4 teaspoon salt
  • 3 pints (about 1 1/2 pounds or 6 cups) fresh-picked strawberries, preferably organic, rinsed, patted dry, and hulled
  • 3 tablespoons freshly squeezed lemon juice
  • 1 large egg white, preferably farm-fresh (optional)


  1. Make the simple syrup: In a saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes.
  2. In a blender, purée the strawberries with the syrup and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large). If desired, strain through a fine-mesh sieve for a smoother texture. Cover and refrigerate until chilled, at least 4 hours or overnight.
  3. Churn in an ice cream maker according to the manufacturer’s directions. Add the egg white, if using, during the last 2 to 3 minutes of churning. If making the ice cream cake, immediately pack into the pan. Or store, tightly covered, in the freezer.