How to Make the Most of Spring’s Seasonal Produce

Spring is a season of renewal and growth, and nowhere is this more evident than in the abundance of Seasonal Produce that becomes available during this time of year. From sweet strawberries and juicy asparagus to vibrant rhubarb and leafy greens, there are plenty of delicious and nutritious options to choose.

To help you make the most of the season’s bounty, we’ve put together a list of some of our favorite recipes and cooking tips using seasonal produce. So grab your apron and let’s get cooking!

Seasonal Produce Recipes

Grilled Asparagus

Ingredients:

• 1 bunch asparagus
• 1 tbsp olive oil
• Salt to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Rinse and trim the asparagus spears.
3. Drizzle with olive oil and season with salt.
4. Grill for 2-3 minutes per side until tender and slightly charred.
5. Serve hot as a side dish.

Rhubarb Compote

Ingredients:

• 3 cups fresh rhubarb, chopped
• 1/4 cup sugar
• 1/4 cup water
  

Instructions:

1. In a medium-sized pot, combine rhubarb, sugar, and water.
2. Bring to a boil over medium-high heat, stirring occasionally.
3. Reduce heat to low and simmer for 15-20 minutes, or until the rhubarb has softened and the mixture has thickened.
4. Remove from heat and let cool.
5. Serve the compote as a topping for yogurt or ice cream.
   
   

Strawberry-Balsamic Salad

Ingredients:

• 4 cups fresh spinach
• 1 pint strawberries, hulled and sliced
• 1/2 cup crumbled feta cheese
• 2 tbsp balsamic vinaigrette

Instructions:

1. In a large mixing bowl, combine spinach, sliced strawberries, and crumbled feta cheese.
2. Drizzle balsamic vinaigrette over the top and toss to combine.
3. Serve chilled as a refreshing salad.
   
   
   

Garlic Butter Peas

Ingredients:

• 2 cups fresh peas, shelled
• 2 cloves garlic, minced
• 1 shallot, finely chopped
• 2 tbsp butter
• 1 tbsp lemon juice
• Salt to taste

Instructions:

1. In a large skillet, melt butter over medium-high heat.
2. Add garlic and shallot and sauté until fragrant.
3. Add peas and sauté for 5-7 minutes, or until tender.
4. Season with lemon juice and salt to taste.
5. Serve hot as a side dish or as a topping for pasta.

Strawberry-Rhubarb Crisp

Ingredients:

• 2 cups fresh strawberries, hulled and sliced
• 2 cups fresh rhubarb, chopped
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, chilled and diced
• 1/2 tsp ground cinnamon
• Pinch of salt

Instructions:

1. Preheat oven to 375°F.
2. In a mixing bowl, combine strawberries and rhubarb. Transfer to a 9-inch baking dish.
3. In a separate bowl, mix flour, oats, brown sugar, cinnamon, and salt.
4. Cut in butter until mixture becomes crumbly.
5. Sprinkle topping over the fruit mixture.
6. Bake for 30-35 minutes, or until the top is golden brown and fruit is tender.
7. Let cool before serving.

Grilled Peach Salad

Ingredients:

• 4 ripe peaches, halved and pitted
• 4 cups mixed greens
• 1/2 cup crumbled goat cheese
• 1/4 cup slivered almonds
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Brush peach halves with olive oil and grill for 2-3 minutes per side until grill marks appear.
3. Remove from heat and let cool.
4. In a mixing bowl, combine mixed greens, crumbled goat cheese, and slivered almonds.
5. In a separate bowl, whisk balsamic vinegar, honey, and olive oil.
6. Drizzle dressing over the salad and toss to combine.
7. Season with salt and pepper to taste.
8. Serve chilled.

Roasted Carrot Soup

Ingredients:

• 1 lb fresh carrots, peeled and chopped
• 1 onion, chopped
• 4 garlic cloves, minced
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a mixing bowl, toss carrots, onion, garlic, olive oil, thyme, salt, and pepper.
4. Spread out the mixture onto the prepared baking sheet.
5. Roast for 20-25 minutes or until vegetables are tender and slightly caramelized.
6. Transfer the mixture to a blender and blend until smooth.
7. Add vegetable broth and blend again until the soup is smooth.
8. Pour soup into a pot and heat until warmed through
9. Serve hot with a garnish of fresh herbs.

Lemon Asparagus Risotto

Ingredients:

• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 1 cup arborio rice
• 4 cups vegetable broth
• 1 onion, chopped
• 4 garlic cloves, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat olive oil over medium-high heat.
2. Add onion and garlic and sauté until fragrant.
3. Add arborio rice and sauté for 1-2 minutes, or until rice is coated with oil.
4. Add 1 cup of vegetable broth and stir until absorbed.
5. Continue to add broth, 1 cup at a time, stirring until absorbed before adding more. 6. After 10 minutes of cooking, add the asparagus pieces and continue to stir and cook for another 5-10 minutes, or until the rice is cooked and tender.
6. Remove the skillet from heat and stir in Parmesan cheese, butter, and lemon juice.
7. Season with salt and pepper to taste.
8. Serve hot with additional grated Parmesan cheese and a drizzle of olive oil.

Grilled Vegetable Skewers

Ingredients:

1. 1 zucchini, sliced
2. 1 yellow squash, sliced
3. 1 red onion, cut into chunks
4. 1 red bell pepper, seeded and cut into chunks
5. 1 green bell pepper, seeded and cut into chunks
6. 1/4 cup olive oil
7. 2 garlic cloves, minced
8. 2 tbsp balsamic vinegar
9. 1 tsp dried oregano
10. Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. In a mixing bowl, combine olive oil, garlic, balsamic vinegar, oregano, salt, and pepper.
3. Add sliced vegetables and toss to coat.
4. Thread vegetables onto skewers.
5. Grill skewers for 10-15 minutes, or until vegetables are tender and slightly charred.
6. Serve hot with a drizzle of balsamic glaze.

Cooking Tips:

1. Buy local and in season: Local, seasonal produce is not only fresher and tastier, but it’s also more nutritious and environmentally friendly.
2. Store produce properly: Different fruits and vegetables have different storage requirements. Some produce like tomatoes, berries, and avocados should be stored at room temperature, while others like leafy greens and asparagus should be stored in the fridge.
3. Keep it simple: When cooking with seasonal produce, it’s best to keep things simple and let the natural flavors shine. Don’t over-complicate recipes with too many ingredients or spices.
4. Experiment with new recipes: Seasonal produce offers a wide variety of flavors and textures to play with. Try new recipes and cooking techniques to discover your favorite ways to prepare each fruit and vegetable.
5. Don’t waste scraps: Instead of throwing away vegetable scraps like onion skins, carrot tops, and herb stems, use them to make homemade vegetable stock or add them to soups and stews for extra flavor.

By using seasonal produce in your cooking, you’ll not only be getting the freshest and most flavorful ingredients, but you’ll also be supporting local farmers and reducing your carbon footprint. So the next time you’re at the farmers market or grocery store, be sure to stock up on some of these delicious and nutritious spring veggies and fruits. Happy cooking!

I highly recommend this blog: COOKIE + kait for their Monthly Seasonal Produce Guides <<<click the link to go to their blog.

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Thank you for stopping by!!!