This might be a little late for us Houston folks, since mid April is almost summer, but I’m trying to get as many springy fruits and veggies in as I can while they’re cheap, plentiful, and particularly tasty! Here are some quick ideas for spring produce!
Apricots – Combine cooked quinoa, chopped fresh or dried apricots, pine nuts, basil, and crumbled bacon
Artichokes – steamed with lemon garlic aioli, marinated and sliced or diced on a pizza, or in my super easy Chicken, Artichoke, and Asparagus Bake!
Asparagus – roasted or steamed with an egg on top and some hollandaise or chipotle mayo for a little fat
Avocados – make a fresh salsa, some award-winning guacamole, or eat it plain with some lime and salt!
Carrots – roasted at 400 degrees with dill or coriander, or shredded and mixed into a sweet potato hash
Fava Beans – mix into some pasta with a creamy cheese sauce
Fennel – sliced and roasted with pork chops
Leeks – saute with some cubed potatoes, then pour scrambled eggs over the top and stick it in the oven for a tasty frittata
Mangoes – Luke’s very favorite fruit to eat for dessert! Can’t wait for these guys to be perfectly ripe straight from the store. Try it in a fresh fruit salsa with tomato, red onion, and jalepeno over tacos or fish, OR on top of a spicy curry.
Peas – the perfect fresh pop in classic pasta carbonara! I made pasta carbonara for the first time ever in an apartment Luke and I rented in Spain, and it is, to this day, one of my crowning culinary moments. It took 30 minutes for the water to boil on the tiny cooktop, I didn’t know wtf I was doing pouring raw eggs into hot pasta, and I wasn’t 100% sure that I’d purchased any of the correct ingredients. But damn, I nailed it. So I captured the moment, and my obsession with food pictures began…
Pineapples – This is one of my favorite fruits to throw on the grill – just brush with a little grape seed oil and lay across the grate in spears or slices. Pineapple also makes a great addition to fruit salsa.
Rhubarb – Welp. I’ve only ever had rhubarb in strawberry rhubarb pie and jam, and it was pretty delish! If you know of any other ways to cook up rhubarb, send them my way!
Spinach – of course, this is a fan favorite for salad greens, but try mixing spinach into pasta or soup too!
Watercress – This antioxidant-rich leafy green is perfect for salads (with grapefruit or orange segments and avocado!) and sandwiches (layered with thinly sliced cucumber and cream cheese or goat cheese on white bread for a classic tea sandwich).
Ok, I definitely need to test out fave beans, rhubarb, and watercress? Which of these things have you never made before?? Any other ideas for first-timers like me?