Fennel is the perfect transition from winter to spring. It’s only in season for the next couple months and pairs perfectly with new spring produce and things like canned tomatoes and winter squash alike. Refreshing fennel will hold us over for the next couple weeks. Check out our fennel recipes.
Artichokes might be the most intimidating vegetable, but they are so worth the effort. Artichokes are a symbol of warm weather for many and can be eaten fresh dipped in butter and lemon or piled high atop a veggie-rich pizza. See all of our artichoke recipes.
Potatoes are available year-round but the delicious small new potatoes are best in spring. Simply roll them in some olive oil salt and pepper and roast for a quick side, or get more inventive with these potato recipes that cover that gamut from comforting to bright and fresh. Get your potato on with these great recipes.
Greens might not be at the farmer’s market quite yet, but the anticipation keeps us going for these last few weeks of winter. Spinach, collards, and Swiss chard are all budding as we speak and eagerly awaiting a spot on our dinner table. Check out our spinach, collard greens, and swiss chard recipes.
Peas please! Nothing says bright green flavor like a fresh early spring pea. Peas are so versatile, they can be the main aspect of a dish or tossed in last minute to add an extra nutritional punch. Find all our pea recipes here.
Let asparagus spearhead your spring cooking. Asparagus spears don’t just have to be a side, they can be incorporated perfectly into soups, salads, risottos, pastas and, even frittatas.See all our asparagus recipes.
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