As spring arrives, so do the fresh flavors of the season. Many fruits and vegetables are at their peak, even if they're available at our grocery store all year round. Let’s take a look at the fruits and veggies that are bursting with flavor and freshness all spring long.
In-Season Spring Produce
Peak growing time for asparagus is March-June. Preparing asparagus is a snap. Simply bend the bottom of the asparagus spear until the tough part breaks off. The spears can be steamed for about 4 minutes or baked at 400 degrees for 10 minutes. Time varies depending on the thickness. If we're in a hurry, we can toss the asparagus with olive oil and salt. If we really want to jazz it up, here's one of my favorite toppings:
Lemony Cilantro Asparagus Recipe
Ingredients:
- 1/2 cup of cilantro, chopped
- 2 Tbsp. of fresh squeezed lime juice
- 1/3 cup of olive oil
Directions:
Puree the cilantro and lime juice on low in a blender or small food processor. Slowly add the olive oil until everything is mixed and smooth. Drizzle over cooked asparagus. This also goes well over fish.
It wouldn’t be spring without juicy fruits. Peak season for strawberries is April-June, and this is when they will be most flavorful. Try this delicious smoothie for breakfast.
Fresh Strawberry Smoothie Recipe
Ingredients:
- 1 cup of milk (or milk substitute)
- 1/2 cup of strawberries, sliced
- 2 Tbsp. of ground flaxseed
- 20 g of protein powder
- 1/2 cup of ice or more (depending on how thick you want it)
Directions:
Blend and enjoy.
Sweet cherries, such as Bing and
Rainier, are available from May-August. While they are delicious to eat as
is, try this tasty cherry salad.
Cherry Salad Recipe
Salad Ingredients:
- 3 cups of baby spinach
- 2 Tbsp. of red onion, diced
- 1/2 cup of Rainier cherries, pitted and halved
- 3 Tbsp. of crumbled feta cheese
Dressing Ingredients:
- 1/2 Tbsp. of fresh lemon juice
- 1/4 Tbsp. of Dijon mustard
- 1/4 Tbsp. of honey
- 1/8 Tbsp. of salt
- 1/8 tsp. of freshly ground black pepper
- 1 Tbsp. of extra virgin olive oil
Directions:
Combine the ingredients for the dressing, and drizzle over spinach and red onion, coating it evenly. Divide the dressed
salad between two bowls. Top each bowl of salad evenly with cherries and feta
cheese. Enjoy!
