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Rhubarb, with its tart and colorful stalks, is a welcome harbinger of spring. It comes into season in April and only sticks around for the first few weeks of summer – which means right now is perhaps the best time to mix up our Green Tea Rhubarb Sparkler.

Why turn rhubarb into a bubbly bev? Well, this ruby-colored plant is so incredibly nutrient-rich. It’s particularly high in antioxidants, as it develops its red-hued stalks from , which are beneficial for fighting free radicals. Rhubarb’s particular blend of antioxidants may even offer anti-inflammatory properties. But the perks don’t stop there. You’ll also find calcium, potassium, folate, magnesium, manganese, and vitamins A, C and K inside this leafy veg.

Here, we combine the veg with green tea and sparkling water for a spritzer worthy of toasting the season. While we’ve made it a mocktail, you can take this sipper up a notch by adding an ounce of gin or vodka.

Green Tea Rhubarb Sparkler

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If you haven’t tried this deliciously salty, semi-firm Mediterranean cheese, read on. Originally from Cyprus, halloumi is used in traditional dishes in the Middle East and Greece, and now has made its way into North American supermarkets as a quick and tasty protein addition to your meatless dishes, such as this 15-minute halloumi lentil salad.

A brined cheese,  is a mix of sheep and goat’s milk, however, you’ll now see varieties made with just one type of milk, or even with cow’s milk.ÌýOne of the unique features of halloumi cheese is its high melting point. Why? Because it translates into being able to deliciously  slices without them turning into a melty mess. In our recipe, a quick sear in a hot cast iron pan is all it needs to transform into a warm, satiating protein topper for your salad.

We’ve used arugula to provide a herbaceous base to the salad, while cooked green lentils (canned works just fine) adds more protein and fiber to round out the meal. Oregano-seasoned and seared zucchini add a savory, warming element. A quick Dijon dressing adds big flavor to this 15-minute lunch or dinner. This dressing perfectly balances the salad’s ingredients, but if you wanted to customize it, you can change up the dressing by using different vinegars or herbs (check out ).

If you’re prepping the salad in advance, you can prep the greens, grilled zucchini and dressing in advance, then sear the halloumi and assemble before serving.

Halloumi, Zucchini & Lentil Salad

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Marinated chicken and pineapple are already a perfect match. But when you stick them on  with red bell pepper and green onion, they’re suddenly an occasion. And these Sweet & Spicy Chicken and Pineapple Skewers will wow wherever they’re made, whether that’s at home on the grill or outdoors over a campfire.

Getting outside and enjoying a meal under the sun – or the nighttime stars – is what inspired this recipe. Chef and creator  says, “I didn’t want to rely on the idea that everything tastes better outside. Instead, I wanted to nourish and replenish. I wanted to make real food in the forest.�

Campfire Ready

Sliding all of your ingredients onto a set of lightweight skewers you can carry anywhere makes this recipe a total breeze to prepare over any campfire.ÌýBut these Sweet & Spicy Chicken and Pineapple Skewers aren’t just delicious when cooked over an open fire. They also provide you with some key vitamins and minerals in each bite.

Sweet and tart, pineapple is a great source of , which promotes a healthy immune system and helps prevent colds, flus and other infections. Additionally, green onions have a combination of the benefits of onions and leafy greens like chard or . And you can’t overlook the protein in the chicken, either.

Note: If you’re planning ahead, either at home or on the trail, make sure you keep the marinade in mind. The marinade time is approximately six hours.

Sweet and Spicy Chicken and Pineapple Skewers

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