Everyone is feeling excited for the warmer weather to arrive. This also means increased access to seasonal produce. You may be wondering how to use some fruits, vegetables and fresh herbs that are available in April and May. Check out the meal and snack ideas below.
- Rhubarb:
- Finely chop and add to baked goods like muffins, scones, or pancakes.
- Cook with sugar to turn into a jam for cheesecakes, poultry, or toast.
- Mint:
- Finely chop and add to plain Greek yogurt and crumbled feta for a delicious dip for crackers or veggies.
- Puree with mango and coconut for a tropical refreshing drink.
- Mix with green peas and butter for a side dish.
- Use as a garnish for a zucchini and cheese pizza.
- Add finely chopped mint to cold grain salads like Tabouleh.
- Asparagus:
- Roast with parmesan cheese and top with a fried egg for breakfast.
- Lightly simmer in stock, puree, and add heavy cream for a creamy asparagus soup.
- Quickly chop and add to pasta dishes with chicken or sausage.
- Peas:
- Mash up and mix with butter for a fun topping on toast with ricotta cheese.
- Add to risotto dishes with lemon zest and fresh herbs.
- Puree with avocado, fresh herbs, and garlic to make a dip for crackers or pita chips.
Information gathered & adapted from:
https://www.thespruceeats.com/seasonal-fruits-and-vegetables-of-the-northeast-4165314
Green Pea and Avocado Dip
Ingredients
1 cup frozen green peas, defrosted
1/4 cup fresh lime juice
1/4 teaspoon salt, plus more to taste
1 large ripe avocado, peeled, pitted, and diced
Directions
1.Add the peas, lime juice, salt, and avocado to a food processor. Pulse until just combined, while leaving some texture. Taste and add more salt as needed.
2.Serve immediately alongside pita chips, crackers, and raw veggies.
Recipe makes: 6 servings
Nutrition Information:
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Recipe adapted from:
https://cookeatshare.com/recipes/quick-and-easy-avocado-dip-125617
