Eating with seasonal spring produce is a great way to ensure you’re getting the nutrients you need and it will also add variety to your daily eating routine. Shop locally to source some of the produce from farmer’s markets. Below is a list of seasonal produce and recipes that highlight them.
Apricot
Apricots are stonefruits similar to peaches and plums. They closely resemble a nectarine in color, size, and shape. Apricots are often sold as dried fruit and jams; however, they can also be eaten fresh.
This recipe centers chicken and uses preserved apricots along with other seasoning to bring out the flavor.
Broccoli
Broccoli has the reputation of being a classic vegetable that people, children usually, dislike. This vegetable has a lot of variety in the ways it can be prepared. Broccoli is a classic that should be remembered and used. Sautee, roast, or blend into a sauce,
This recipe is a fun, unique twist on a classic caesar salad. This centers roasted broccoli and chickpeas with the traditionally loved caesar salad toppings.
Carrots
Though most people typically use the orange variety or carrots, they come in other colors like purple, golden, and red.
There are two recipes that showcase carrots. This salad dressing will spice up a boring salad. A carrot soufflé is a great side dish or dessert option.
Cherries
Cherries are typically sold fresh, frozen, in jams, and preserved in sauces like Maraschino. These red fruits are packed with nutritional benefits. They are typically used in desserts or sweet dishes; however, you can add them to savory dishes as well. This recipe is the pie version of black forest cake.
Cucumber
Cucumbers are eaten cold. They can be tossed in a salad or combined with various sauces and seasonings for a salad of their own. This recipe is for a classic tea sandwich. Make them for a tea party or a simple weekday lunch.
Kale
Kale is a large dark leafy green. It can be sauteed or easily incorporated into pasta, soups, or smoothies. This recipe takes another spin on the versatile vegetable by baking the kale to make kale chips flavored with garlic and parmesan.
Lettuce
Lettuce is eaten raw and is typically used in salad or accompaniments to sandwiches and burgers. This recipe uses lettuce as a wrap. These turkey lettuce wraps are a great lunch or dinner option.
Peas
This small, round green vegetable is grown in a pod and packed with nutritional value. Toss them into a spring salad, eat the pods whole as a quick snack or cook the frozen peas as a side with dinner.
This recipe takes a different twist on the use of the peas. Its sweetness is embraced with a cake complimented with the flavors of basil and vanilla.
Spinach
Spinach is eaten raw or cooked. Salad is the most common way to eat raw. It can also be thrown in a smoothie. This is a great all around vegetable that can be easily incorporated into stew, soups, and curries, or it can be eaten on its own.
Here is a recipe for a spinach artichoke white bean soup.
Strawberries
This bright red small fruit is usually eaten raw or in desserts. This recipe leans in on its savory take with an upgraded take on pizza.