Of course you’ve heard of spring cleaning! Did you know that spring season is also the perfect time to dust off your winter eating habits?
It’s time to ditch your comfort foods and breakout the greens. After all swimsuit season is just around the corner.
If you want to eat healthy, home-cooked meals are the way to go, so try a seasonal pantry makeover. This will simply create meals based on what’s in season in your region. Availability will vary from region to region, but here’s a list of foods that make spring their season. Incorporate these ingredients into your meals.
SPRING VEGETABLES: artichokes, asparagus, carrots, collard greens, fennel, morel mushrooms, mustard greens, new potatoes, rhubarb and spinach.
ROASTED NEW POTATOES WITH SALTED EGG, PARMESAN DUST, ROASTED CARROTS, AND BABY COLLARD GREENS.
Ingredients:
•3 pounds red potatoes, halved
•2 tablespoons olive oil
•5 cloves garlic, minced
•1 teaspoon fresh thyme
•1/2 teaspoon fresh dill
•1/2 teaspoon dried salted egg, powdered
•1/3 cup freshly grated Parmesan
•Kosher salt and freshly ground black pepper, to taste
•2 tablespoons unsalted butter
•2 tablespoons chopped parsley leaves
Directions:
1.Preheat oven to 400 F. Lightly oil a baking sheet or coat with nonstick spray.
2.Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, garlic, thyme, oregano, basil and Parmesan. Season with salt and pepper, to taste. Gently toss to combine.
3.Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Stir in butter until melted, about 1 minute.
4.Serve immediately, garnished with parsley, if desired.
SPRING FRUITS: apricots, strawberries, avocado
GRILLED AVOCADO AND FENNEL SALAD
INGREDIENTS:
.2 medium Hass avocados
.2 tablespoons lemon juice (from about 1/2 a lemon)
.1 fennel bulb, fronds and outer layer removed, cored and very thinly sliced
.1/2 of a small red onion, thinly sliced
.8 cups arugula, washed, dried, and any long or tough stems removed
.1/2 cup fresh cilantro leaves
.1/4 cup extra-virgin olive oil
.coarse salt and freshly ground black pepper
.watercress to garnish
Directions
Using a knife halve the avocado, remove the pit, then slice. Place the slices in a small bowl. Sprinkle with 1 tablespoon of the lemon juice and toss gently with a rubber spatula to coat. Add the fennel, the onions and remaining 1 tablespoon of lemon juice and gently toss together. Place the arugula leaves, cilantro, olive oil, salt and pepper in a large bowl. Add the avocados and fennel and toss together. Serve immediately.
SPRING SEASONING: chives, cilantro, dill, mint, oregano, parsley, sage, rosemary, watercress.
So, what are you waiting for! Stock up on this seasons tastiest and most nutritious staples, head down to your local farmers market and add flavor to your meals.
Enjoy the bounty of spring!
