Spring has sprung, and with all the new colors popping up at the farmers market, we couldn't be happier. If you have been picking up Spring vegetables (like fava beans, English peas, artichokes, carrots, avocados, and asparagus) and are wondering what to do with your new bounty, here are 44 healthy recipes to inspire you the next time you're in the kitchen.
Thanks to Spring, I am seriously in love with my farmers market and CSA box. There are so many fruits and veggies to choose from, and the variety is astounding! I am always amazed at all the new items I see and often find myself not knowing what something is. How about you — are you a pro when it comes to identifying fresh Spring produce? Take my quiz and find out.
Spring started on Saturday and along with longer days and warmer weather, I look forward to the new produce! The farmers markets will be filled with the bounty of the season, but do you know which ingredients reach their peak in March, April, and May? Find out now and take my quiz. I'll list an item, and you tell me if it should be coming soon to grocery stores. Ready? Go!
I went out to dinner the other night and was saddened to see my favorite Brussels sprout dish had been taken off the menu. The waiter explained they are no longer in season.My spirits lifted the next day at the produce market — affordable and good-looking asparagus was prominently displayed. I bought a bunch and roasted it for dinner. The delights of Spring will all soon be here. So tell me . . .
You either love it or hate it. I am talking about the black licorice taste of fennel. Me? I love it and you should learn to love it too. This veggie, related to carrots, dill and coriander, is full of phytonutrients and antioxidants.
Fennel's antioxidant make up is unique and contains nutrients that have been shown to reduce inflammation and to help prevent the occurrence of cancer in animal studies. It is also high in vitamin C, folate and fiber. Used in Mediterranean and Indian cooking, fennel is considered a digestive aid.
The entire plant, from the white bulb to the feathery green fronds, is edible. Chop up the fronds and toss them into a salad. The bulb is a great salad addition as well, but is also tasty when braised, sautéed, or roasted. Fennel seeds can be used as a rub for pork or chicken.
Fennel is in peak season right now, making it extra delicious, cheaper and more readily available. Bulbs can be kept for up to two weeks in the fridge. Try this beet and fennel salad tonight if you're curious to taste fennel but don't know what to do with it.
Do you love fennel or hate it? Share your fennel feelings in the comment section below.