I don't know about you, but I love Spring. To me, it symbolizes new beginnings and a fresh start, especially in the kitchen. The transition from hearty slow cooker meals and cozy sweaters to lighter, fresh fair, Rose in hand enjoying the brighter days.
We’re lucky here in Vancouver that come May you can find a Farmers Market in pretty much every neighbourhood. If you do live here, check out the 2017 Market Guide.
I’m all about seasonal eating so I’ve put together a list of some of my favourite Spring produce picks along with easy cooking options.
Get ready to jump into the kitchen with some fresh ingredients and new ideas. See ya later winter!!
This is by far one of my favourites. It’s such a versatile vegetable. Great in salads, roasted on its own, or added to a stir fry. Try slicing them thin with a potato peeler and add to your pasta for something different.
There are so many varieties of radish around. I like the spiciest ones I can find, but try them out to see what your favourite is. Something most people don’t do is cook a radish. Frying them up so they’re caramelized changes the flavour and they lose some of that spice and get almost sweet. You can mix these with the snap peas above and serve along side fish or chicken. You gotta try it!
This spicy green is one of my favourites to spice up most anything. It’s great to mix in with your usual lettuce or add to wraps or sandwiches. I love to add it to pasta for some extra greens or add it to a pizza that has just come out of the oven.
Most people are scared of this guy. Is it a fruit or a vegetable? What do I even do with it. I like to slice it up and put it in the freezer so it’s ready anytime. It's pretty tart so you'll have to sweeten it up a little. I make a super simple compote by roasting it in the oven with some maple syrup and a bit of coconut oil. Store it in the fridge and add to oatmeal or yogurt with some fresh sliced strawberries (you can find my overnight oats recipe here along with a yummy version of the compote with vanilla and cherries). For something savoury, try it with roasted pork tenderloin or chicken.
I’m seriously obsessed with jewelled babies. They’re sweet and oh so good for you. To avoid the mess of red hands I usually go for the golden variety which taste the same, but no mess. I’ll wrap a bunch together in foil and roast them until they’re tender, allow them to cool until you can manage them, then just rub with a towel to peel the skins off. You can then use these in salads, cook them up with a little bit of grass fed butter and good balsamic vinegar. And don’t forget to keep the tops! Chop them up and cook them with your beets or with other leafy greens.
This is another underused and undervalued veggie in my mind. It's got a sweet, almost liquorice flavour which is great sliced raw in salads or roasted until its tender. I'll roast these up with some fresh halibut and last minute add some sliced grapes. Super easy and, oh so tasty.
I can't wait to hear all about what your cooking! If you need some help making sure your pantry's stocked so you can whip up meals in minutes, check out my previous post.
See you in the kitchen!