Spring Cycles and Flexible Recipes...

Deniz Orhun
Apr 24
3 min read

Published: American Turkish Association of Washington DC (ATADC), ATA News, April 2025 , "THE JOY OF FOOD"

We experience some gusty winds as part of natural cycles in April and May. Some nature enthusiasts observe that these winds play a role in naturally pruning and trimming branches. This allows air to circulate smoothly between branches, protecting them from molds and other diseases. Flowers also undergo stress when the temperatures change, which prepares them for regrowth and the blooming stage. Let’s embrace the sound of spring, adapt our bodies to the temperature fluctuations, and create flexible recipes. A “Flexible recipe” means tailoring your family diet ; be aware of what and how much you eat, customize portions to your needs, and adjust meals to meet your body’s specific needs. Focus on methods rather than strictly following recipes. By using traditional instincts and local knowledge, combining them with science and advice from healthcare providers, you can create flexible, easy-to-make recipes that suit your needs. “The recipe is nothing; the method is everything!”

Nettle or Mustard Leaf Salad (Flexible recipe)

You can use mustard leaves instead of nettle leaves

Yield: 4 servings

A bunch of mustard leaves or nettle leaves

3 leaves kale

4 Tablespoons of parmesan cheese

2 handfuls of almonds

2 Tablespoons of olive oil

Vinaigrette Sauces

3 cloves of garlic, minced

Half a cup of olive oil

½ lemon

1 ice cream spoon of mustard

Black pepper and salt to taste

Directions

Sauté the almonds in a stainless-steel pan

Add mustard leaves or nettle leaves, partly sauté them with olive oil in 2 minutes

Thinly slice the kale and knead it with a pinch of salt.

In a small bowl

Minced garlic

Add lemon, mustard, salt, black pepper and olive oil, mix well

Take entire ingredients in a salad bowl

Mix well and add salad dressing, almond and parmesan cheese

Enjoy your meal!

Mini Berry Cupcakes

If you have mini cupcake molds, use them to bake these quickly.

Preheat oven 360 F

Feel free to use seasonal fruits like strawberry, raspberry, blackberry, blueberry, or apple.

Yield: 9 servings

Ingredients

¾ stick of butter (3oz, 85 gr.)

3 oz. vegetable oil (85gr.)

11.5 oz. sugar (325 gr.)

3 eggs

6 oz Milk (170 gr.)

1 lb. of flour (454 gr., 16 oz.)

Pinch salt

0.25 oz. of baking powder (7 gr.)

Directions

In a bowl, mix butter and vegetable oil well, add sugar and whisk together.

In another bowl, mix the milk and eggs thoroughly.

Add this into butter mixture and combine by hand.

Mix baking powder, salt and flour together. You can sift the mixture if your flour has been sitting for a long time.

Gradually incorporate the flour mixture into the oil-egg mixture by hand, alternating as you go. Ensure there are no lumps in the batter.

Add and place your chosen berries in the middle of each mold, and cover with cake mix. It helps to prevent overcooking the berries and burning them.

Pour the batter into the molds and bake in the preheated oven at 360 F.

Mini portions make a great finger food for those who prefer smaller dessert.

Enjoy!

Chef Tips:

Mustard Greens come in two varieties: smooth, flat-leafed and crinkly, curly -leafed. The curly variety has spicier flavor than the flat one. You can eat mustard greens raw or cooked, but the vitamin levels vary depending on how you prepare them. Cooked mustard greens have higher levels of Vitamin K and vitamin A, while vitamin C and E levels are reduced. In my experience, the best way to enjoy them is partly cooked and add olive oil, and some acid like lemon to balance the taste and health benefit.