Eating with the seasons is a great way to enjoy whole foods at their peak freshness and affordability. In the spring, vegetables have brighter flavors and pair well with lighter entrées. Their petite sizing, delicate textures, and fresh colors are a welcome change from hearty winter produce.
The following list includes some of my favorite spring vegetables plus simple ways to include them in your cooking.
Arugula
add to sandwiches, pizza, grain bowls, and lighter salads
Asparagus
roast or sauté as a side entrée or use in frittatas and pasta
Carrots (young)
serve fresh, use in soups, or roast with a glaze
Green onions
use as a garnish in salads, soups, eggs, and bowls
Leeks
sauté and add to soups, frittatas, or pasta
Lettuce & baby greens
pair with lighter dressings or use as wraps
New or baby potatoes
roast with herbs or use in soups
Peas (snow & snap)
eat fresh or use in curries and pasta dishes
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