Spring is a great time to incorporate fresh, seasonal produce into your meals. Here are three recipes that utilize in-season vegetables:
One Pan Honey Lemon Chicken Asparagus
Ingredients
1 spray cooking spray olive oil
4 chicken breasts boneless and skinless
1 pinch salt to season
⅓ cup lemon juice freshly squeezed
¼ cup honey
1 tablespoon low sodium soy sauce optional for added flavour
1 tablespoon garlic finely chopped
2 tablespoons parsley fresh chopped, divided
1 teaspoon salt or more to your tastes
½ teaspoon cracked pepper to taste
4 asparagus 37-40 spears, woody ends removed
1 lemon sliced to garnish
Instructions
1. Arrange oven shelf to the middle of your oven. Preheat oven 200°C | 400°F. Line a baking sheet with foil or parchment paper and spray with nonstick cooking oil spray. Arrange chicken on the sheet and season with salt; set aside.
2. Combine together the lemon juice, honey, soy sauce, garlic, half of the parsley, salt and pepper. Pour three quarters of the honey lemon mixture over the chicken. Arrange the lemon slices over the top. Season with extra salt and pepper, if desired.
3. Cover with foil and bake for 20 minutes, or until the chicken is cooked through. Uncover, arrange the asparagus around the chicken. Pour the remaining honey lemon mixture over the asparagus; season the asparagus with salt and pepper. Return to the oven to grill or broil until the chicken is golden and the asparagus is cooked. Garnish with the remaining parsley.
4. Serve with a side of rice or potatoes.
*Recipe courtesy of CafeDelites.com
Tofu Noodle Stir-Fry with Spring Vegetables
Ingredients
TOFU
1 (14-oz) block extra firm tofu, cut into 3/4-inch cubes
4 Tbsp tamari
1 Tbsp toasted sesame oil
1/2 tsp red pepper flakes
STIR FRY
3/4 cup tahini stir-fry sauce or peanut sauce (DIY or store-bought)
4 ounces vermicelli (thin) rice noodles (we like Thai Kitchen)
2 Tbsp toasted sesame oil
4 stalks green onion, thinly sliced
2 cloves garlic, minced
8 cups chopped vegetables* (cut into bite-sized pieces — see photo // we used 2 cups broccoli, 2 cups carrot ribbons, 2 cups baby bok choy, 1 cup red cabbage, and 1 cup snap peas // can also use a store-bought stir fry vegetable mix)
FOR SERVING optional
Freshly chopped cilantro
Sliced green onion
Sesame seeds
Lime wedges
Sriracha (or other hot sauce)
Instructions
1. TOFU: In a small mixing bowl, gently mix together the cubed tofu, tamari, sesame oil, and red pepper flakes. We like to cover with a lid and gently shake/toss to coat tofu with sauce. Set aside to briefly marinate.
2. SAUCE: If using homemade tahini stir-fry sauce or peanut sauce, prepare at this time. Otherwise, skip to the next step.
3. NOODLES: Place the noodles in a large bowl or pot and cover with just boiling water. Stir and let soak according to the package instructions (or for slightly less time). They should be tender but not mushy as they will continue cooking in the stir-fry. We found 2 minutes to be perfect. Drain, drizzle with a little bit of sesame oil to prevent sticking, and set aside.
4. STIR-FRY: Heat a large wok or non-stick skillet over medium heat. Once hot, add the tofu along with the excess marinade. Sauté for about 8-12 minutes, flipping until each side is browned and the liquid is absorbed. Remove from the pan and set aside.
5. With the pan/wok still over medium heat, add the sesame oil, green onions, and minced garlic. Sauté for ~1-2 minutes or until tender and fragrant. Add in the broccoli (or other sturdy vegetables such as onion, cauliflower, or green beans) and sauté until bright green and slightly tender but still crunchy (~3-5 minutes). Mix in the rest of the vegetables (carrot ribbons, baby bok choy, cabbage, and snap peas), and cook for 3-5 more minutes or until tender.
6. Add the cooked noodles, tahini stir-fry sauce or peanut sauce, and cooked tofu into the pan. Sauté for a couple minutes, tossing constantly (tongs can be helpful) until the noodles and tofu are heated through and the sauce and vegetables are evenly dispersed.
7. FOR SERVING: Optionally, garnish with fresh cilantro, green onion, sesame seeds, lime wedges, and sriracha (or other hot sauce).
Best when fresh. Leftovers will keep covered in a sealed container up to 3-4 days. Reheat in a skillet until warmed. Not freezer friendly.
*Recipe courtesy of MinimalistBaker.com
Grilled Lemon Herb Chicken Avocado Orzo Salad with Honey Mustard Bacon Dressing
Ingredients 
Dressing
⅓ cup extra virgin olive oil
3 tablespoons honey
3 tablespoons grainy dijon mustard
juice of 1 lemon
2 tablespoons white balsamic vinegar
½ cup mixed herbs, chopped (rosemary, oregano, basil)
1 small shallot, grated
2 cloves garlic grated
kosher salt, black pepper, and red pepper flakes
Salad
¾ pound boneless skinless chicken tenders
1 bell pepper, quartered
1 pound dry orzo pasta
1 cup cubed cheddar cheese
¼ cup crumbled blue cheese (optional)
2 cups shredded red leaf lettuce
1 cup cherry tomatoes, halved
6 slices cooked bacon, crumbled
1 avocado, sliced
Instructions
1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
2. In a large bowl, toss the chicken with 1/3 of the dressing. Let sit 10 minutes. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 10 to 12 minutes. During the same time, grill the bell pepper, until lightly charred, then chop.
3. Bring a large pot of salted water to a boil. Boil the orzo to al dente, according to package directions. Drain. Add the hot orzo, cheddar cheese, blue cheese, and 1/3 of the dressing, toss to combine. Add the chicken, grilled peppers, lettuce, tomatoes, and bacon, tossing to combine.
4. Top the pasta with avocado. Season with freshly cracked pepper and salt. Serve warm or cold.
*Recipe courtesy of Half-Baked Harvest