Recipes I’m Loving: Spring 2023
Happy spring from Tokyo! I’m not sure when it is officially spring here in Japan, but once the weather warms up and the early blooming sakura makes an appearance, I’m bidding farewell to winter and looking forward to warmer days.
In addition to welcoming more sunshine, I’m also preparing for a very busy schedule. Not only does my daughter start at a new hoikuen (Japanese nursery school) this spring, but we are hosting friends for the first time since the borders have reopened. Throw in a few new work projects plus holidays like Golden Week and it’s clear to me that we will be on the go this busy season.
With that in mind, I’ve been looking through my recipe archives for meals and snacks that come together fast. And after a long winter full of warm and nourishing soups and stews, I’m also itching to include some lighter fare like dishes heavy on fresh, seasonal vegetables and fruit.
Below are just a few of my current favorite recipes. If you try these out or have some I should add to my list, please share and happy cooking!
1. Sauteed Spinach with Garlic, Soy Sauce, and Sesame Seeds
Ever have a moment where you discover – or rediscover – something and think to yourself, “why didn’t I do this sooner”? That is exactly how I felt recently after making sauteed spinach for the first time in years. While I make it a priority to eat a lot of greens, we usually do so in salad form, which requires a lot of washing, chopping, and keeping several ingredients on hand. Enter sauteed spinach, which requires minimal ingredients and is a great way to fit in a ton of greens since the spinach cooks down significantly. Better still is that it also comes together fast: just wash your spinach, throw it into a pan with sesame oil and garlic, and add a touch of soy sauce and a tiny bit of sugar and you’ve got a delicious and very nutritious side. I don’t follow the above recipe exactly as I add less sugar and the amount of oil I need will depend on how much spinach I have, but you get the idea. Just don’t forget to add the sesame seeds on top!
I was definitely late to the party when it comes to making this viral baked feta pasta, and after making it I regret not trying it out sooner! Again, this comes together very easily and can be customized to your dietary needs and preferences. We chose to use chickpea pasta for more protein, but you could also add in some chicken breast too.
It’s kumquat – or kinkan as they say in Japan – season right now and I’ve been enjoying snacking on fresh kumquats in the afternoon for a sweet and tangy pick me up. While I enjoy eating them as is, I’ve also been interested in making this easy marmalade to have on hand for when our guests come in a few weeks. It looks perfect for toast, in oatmeal, or on Greek yogurt.
Okay here me out – I know chia seeds hit peak popularity back in the 2010’s and have fallen out of favor over other newer and flashier “superfoods” like adaptogen containing mushrooms or bee pollen. In addition, I get that they aren’t for everyone due to the texture and the fact that if you aren’t careful, you’ll end up with some in your teeth (wouldn’t know from experience or anything…). That said, I do end up recommending inclusion of chia seeds to many of my patients struggling with digestive issues like constipation, especially since making chia seeds pudding could not get any easier. I’ve been making some for myself these days and adding lots of fresh fruit like strawberries or blueberries or mixing it in with yogurt in order to support my digestion in a tasty way. For Japan/Tokyo locals, you can buy chia seeds at Seijo Ishii (my preferred vendor) or Bio c Bon.