Spring has sprung! Lighten things up with these healthy, easy recipes featuring spring vegetables.
Today’s Monday Morsel is a little longer as I want to help you build out your spring vegetable shopping list. Though you can find most of these all year long, they just taste better in spring – and are often cheaper too.
As winter comes to an end, there’s nothing more exciting than warmer weather and the return of fresh spring produce. From crisp snap peas to delicate lettuce, here are just a few of the great vegetables coming your way this spring.
Asparagus is one of the first vegetables to pop up in the spring. Aside from being rich in plenty of vitamins and minerals, including vitamin K, folate, copper, and thiamin, asparagus is quick and easy to cook. I like to prepare it simply roasted in this Oven Roasted Asparagus.
As a root vegetable, carrots have a much longer growing season than some of the more delicate produce items. However, spring is when thinner and more delicate baby carrots are sweetest and most vibrant, not to mention chock full of vitamins A, C, and K. To highlight these sweet, crispy carrots, I like to snack on them raw or make this Sweet and Spicy Sesame Carrot Salad. Or you might try my Carrot Cake Smoothie recipe (shown above).
Green Beans are one of the easiest spring vegetables to prepare. They take just two to three minutes to steam or saute and make a versatile side dish for any meal. Plus, they are a great source of fiber and vitamins and minerals including magnesium, folate, manganese, and vitamins C and K.Spring Produce Guide: Easy recipes using spring vegetables. #MondayMorselClick To Tweet
Leeks are a member of the onion family, related to shallots, garlic, scallions, and chives. Their mellow, sweet flavor makes them a great accent to dishes that include other flavorful spring veggies. I like to slice and saute leeks until tender, then add in green beans and asparagus for a vibrant and flavorful side dish.
Winter is home to hearty greens like kale and collard greens, which can withstand the cold growing temperatures. But once it starts to warm up, delicate and tender greens like butter lettuce, spinach, and arugula are at their prime. Use them in simple salads (topped with other fresh spring veggies!) for meals that highlight spring’s freshness or make my smoky chickpeas with spinach for a heartier meal.
Sugar Snap Peas
Sugar Snap Peas are one of my favorite spring snacks. They’re sweet, crunchy, and packed with vitamin C and vitamin K. You can eat them raw, like you would carrot sticks, or cook them in a quick and easy recipe like my Sugar Snap Peas with Pecans and Feta.
Crispy, peppery radishes are an often overlooked spring veggie, despite how beautiful they are. You can find radishes in virtually any shade of pink, red, or purple, and their refreshing spicy flavor makes them one of my go-to snacks. They’re packed with vitamin C and fiber, and make a crunchy and colorful addition to spring salads or crudité plates.
So what’s going to be at the top of your list? I’d love to try some new recipes so please share your favorite way to enjoy these spring veggies in the comments.
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