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Springtime recipes with fresh ingredients give you energy for the spring!

Recharge your energy in the spring.

Spring brings new energy and verve after the long cold winter months. As the temperature rises, so do our spirits. And we also develop an appetite for healthy foods, for example, fresh fruits and vegetables. Fortunately, springtime coincides with the first tender root veggies, stalks, tubers, wild garlic and rhubarb. VARTA collected a set of springtime recipes that help you recharge your inner batteries for active days in the fresh air.
Healthy and Delicious — VARTA’s Suggested Recipes
VARTA shows you how you can revitalize and recharge yourself by eating healthy foods in springtime. Our easy-to-follow recipe suggestions transform regional ingredients into genuine taste treats that are simple and convenient to prepare at home.
 
We also feature terrific smoothies with veggies and fruits. These “vitamin bombs” stimulate your metabolism and strengthen your immune system to cope with spring’s temperature fluctuations and winter’s last waves of influenza.
Spinach Salad with Baked Goat Cheese, Garlic Croutons, and Rhubarb

Ingredients for four persons:

  • 450 g rhubarb
  • 200 g baby spinach
  • 30 g honey
  • 200 g soft goat cheese
  • 100 ml cherry juice
  • 1 rote red onion
  • ¼ baguette
 
  • 2 cloves of garlic
  • 5 twigs of thyme
  • 7 tbsp olive oil
  • 3 tbsp raspberry vinegar
  • 1 tsp mustard
  • to taste salt and pepper

Peel and mince the onion. Heat 1 tbsp of olive oil in a pot. Add the minced onion and sauté for ca. 3 minutes. Pour in the cherry juice and bring it to the boil. Stir in 30 grams of honey and cook for ca. 5 minutes until it acquires a syrupy consistency. Remove from heat and allow to cool somewhat.

Trim and wash the rhubarb, cut each stalk in half lengthwise, then cut the halved stalks into ca. 8 cm pieces. Brush these pieces on both sides with some of the syrup. Reserve the remaining syrup (ca. 30 ml) for the salad dressing. Working in batches, brown the rhubarb on both sides in a frying pan for 2 to 3 minutes.

Cut the goat cheese into 8 slices. Line a baking sheet with a sheet of baking paper. Wash the thyme, shake it dry and pluck the leaves, leaving a few leaves on the twigs to serve as a garnish. Drizzle each slice of cheese with some honey, then sprinkle it with thyme leaves and bake it in a preheated oven for ca. 6 minutes: 175° C in an electric oven; 150° C in a convection oven.
While the cheese is baking, cut the baguette into pieces. Peel and mince the garlic. Heat 3 tbsp of olive oil in a frying pan, add the bread and garlic. Brown the bread for ca. 4 minutes, turning often. Season the bread and garlic with salt, remove them from the pan, and place them on kitchen paper to absorb some of the oil.

Now wash the spinach and drain it well in a colander or strainer. Combine and stir together the remaining syrup, the vinegar and the mustard. Gradually add 3 tbsp of olive oil. Season to taste with salt and pepper. Toss the spinach, the croutons and the salad dressing. Arrange the rhubarb and the salad on four plates. Place two slices of cheese atop the salad on each plate and garnish with thyme.

Preparation time: ca. 25 minutes. Calories per portion: ca. 410 kcal
Green Asparagus and New Potatoes with Wild Garlic Pesto

Ingredients for four persons:

  • 800 g new potatoes
  • 30 g pine nuts
  • 750 g green asparagus
  • 50 g green olives
  • 30 g wild garlic (ramson)
  • 75 g freshly grated parmesan
 
  • ½ grated zest from half a lemon
  • 9 tbsp olive oil
  • 2 tbsp sour cream
  • 1 clove garlic
  • to taste salt and pepper

Boil the potatoes in lightly salted water. Drain them, allow them to cool somewhat, peel them and cut each potato into 3 or 4 equal-sized pieces. Lightly brown the pine nuts in a dry frying pan (i.e. without any oil), tossing them frequently so they brown evenly. Peel the lower one-third of each asparagus, cut off the woody end, and slice each asparagus into ca. 4 cm pieces.

Cook the asparagus in a small volume of boiling water for ca. 4 minutes until the vegetable is al dente, (i.e. firm to the bite but no longer raw). Drain the asparagus, rinse with cold water and drain it well. Pit the olives, discard the pits and finely chop the olives. Place several leaves of wild garlic atop one another and cut them crosswise into thin ribbons. 
Put the pine nuts, 25 g of parmesan, the grated lemon zest and 4 tbsp of olive oil in a blender. Peel the garlic, press it through a garlic press, and add it to the ingredients in the blender. Switch on the blender and finely purée the ingredients. Add sour cream and stir.

Season to taste with pepper and salt. Heat the remaining olive oil in a frying pan. Add the potatoes and asparagus. Fry them over high heat, turning frequently, until they’re golden brown. Season with salt and pepper. Add 3 to 4 tbsp of wild garlic pesto and the chopped olives; mix gently. Arrange all this on a large platter, sprinkle with the remaining parmesan, and serve with a small bowl of the remaining pesto for guests to help themselves.

Preparation time: ca. 1 hour. Calories per portion: ca. 495 kcal
Detox Spring Smoothie

Ingredients:

  • ½ a handful Swiss chard
  • ½ a handful dandelion greens
  • ½ banana
  • 1 tbsp almond butter
  • 1 kohlrabi
  • 1 pinch cayenne pepper
  • water

Finely slice the Swiss chard and purée it together with the inner leaves of the kohlrabi, the dandelion greens, half a banana and one tbsp of almond butter. The power drink can be spiced with a pinch of cayenne pepper (optional). Now gradually add water, stirring, until the drink acquires the desired consistency.
Fruity Power Smoothie

Ingredients:

  • 2 handfuls lamb’s lettuce (mache)
  • 2 kiwis
  • 4 pieces pineapple
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice
  • 50 ml water
 

Wash the lamb’s lettuce and remove any wilted portions. Peel and halve the kiwis. Put the kiwis in a blender with the lamb’s lettuce and the pineapple. Add maple syrup, lemon juice and water. Purée thoroughly. If desired, sweeten with additional maple syrup or dilute with water.

VARTA wishes you a good start in the springtime!
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