Early spring produce is just what the body is looking for after months of heavy eating. Try these refreshing recipes!
On the cusp of spring, it’s easy to feel as though you’re at an uninspired ingredient midpoint. Bookended by winter’s final squash deluge and summer’s produce cascade, early spring cooking can take a bit of warming up to—no pun intended.
Sweet and bitter greens are beginning to emerge at markets. They’re the sharp, astringent, and palate-cleansing vegetables that bring a multitude of health benefits. Citrus fruits are also in season now, filled with an array of vitamins and minerals. Juicy oranges, zippy lemons, and tart grapefruit add a welcome pop of colour to the plates of hungry diners.
Early spring produce is just what the body is looking for after months of heavy eating. Skip the squash and enliven your dishes with early spring’s best and brightest fruit and vegetable offerings.
Recipes
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
Nancy Hillis
Michelle von Hahn
Alexa Everett
Laura Bolt