Cooking “in season” could save you a lot of money on fresh produce. It’s best to plan out your meals according to what fruits and vegetables are in season. With spring on the way, more tasty veggies are popping up at super markets and local farmers’ markets.
This month, I am focusing on asparagus, peas, and cauliflower. I hope these dishes inspire you to eat more veggies! But more importantly, I hope you get motivated to create your own “in season” dinners!
To me, asparagus is the quintessential spring vegetable. As soon as I see these in store, I know sunny, warm days are on the way. Since asparagus is primarily composed of water, this vegetable is low in calories. And besides all its vitamins and nutrients, I think asparagus is super tasty and versatile!
I am a noodle-addict, so of course I’d love this Thai flat rice noodle with broccoli, asparagus and mushroom by Anjali of Vegetarian Gastronomy. This gluten-free and vegan dish is definitely on my to-cook list.
How about a bowl of asparagus cauliflower soup with homemade croutons by Rachel? This sure looks delicious and just screams out springtime!
As a kid, I hated eating peas. Ever since learning to cook, peas have become a good friend. Peas are packed with antioxidants and anti-inflammatory nutrients. They’re so easy to cook and even easier to incorporate into a plethora of dishes.
This pasta dish just screams out SPRING! This spring zucchini pasta with peas, leeks, and watercress by Ali of Inspiralized looks so fresh and delicious.
Like the previously mentioned produce, cauliflower is also low in fat and high in nutrients. Cauliflower can cooked or eaten raw. I prefer them raw because I like the crunch. Asides from the popular white variety, there are orange, green and even purple cauliflower!
This kale and cauliflower enchiladas with potatoes, shiitakes, and goat cheese by Alanna of Bojon Gourmet sounds like the perfect vegetarian dish. Who needs meat when you can make something so tasty with vegetables!