As the flowers continue to bloom, grass turns greener, and the trees are flush with leaves, it’s time to acknowledge it: spring has nearly come and gone! April (and often May) showers brought May (and June) flowers, and our world seems to be a whole lot brighter than it was merely a month or two ago.
Flowers, grass, and trees aren’t the only plants that emerge during spring; certain fruits and vegetables make their way into the season, too. They fill local farmers’ markets and grocery stores with hues of green and pink. Their fresh, light taste is more than welcome after a winter’s worth of potatoes, mushrooms, and other heartier winter produce.
The leafy greens are filled with vitamins A, C, and K, which keep your immune system, bones, and muscles healthy. They also help you heal quickly when necessary. Green veggies are also full of fiber that keeps you feeling fuller, longer. Spring green vegetables range from leafy spinach and arugula for salads to the fresh herbs that dress your meals to flavor-filled peas, scallions, and asparagus.
But spring produce doesn’t stop at green. Berries – strawberries, raspberries, blackberries, blueberries – are at their best in the spring. Their sweetness is wonderful alone, with granola and yogurt in the morning, or topped on green salads. Pink beets also make their way through this season, while rhubarb, radishes, onions, and carrots are in their glory.
Now is the time to use these fruits and veggies in your cooking while they’re in their prime! Not only do they taste their best these days, they’re also filled with the greatest amount of nutrients. We’ve put together a few quick recipes that will impress your family and friends this week, including breakfasts, lunches, dinners, and desserts. Use up that fresh-as-ever spring produce, add some extra nutrients to your week, and soak up what nature has to offer.
- Roasted Strawberry and Rhubarb Grits with Toasted Pecans by Vegetarian Ventures
- Pea Guacamole and Seared Pea Tacos by Salt and Wind
- Homemade Strawberry Shortcakes by Lovely Little Kitchen
- Asparagus Corn Soup by Hello My Dumpling
- Spring Vegetable Potstickers by Smitten Kitchen
When you cook these this week, let us know how it goes in the comments below!