MARCH SEASONAL FOODS
Spring may not (quite) have sprung, but it is right around the corner, and with it come a vast array of fruits and vegetables that are best at this time of year. I gathered together a few of my favorites, along with some recipes to highlight their flavors. Enjoy!
Perfectly in season at the end of winter, asparagus can be served in a variety of ways. Personally, I like to drizzle the stalks with olive oil and sprinkle them with salt and pepper before putting them on the grill. But you can also make Asparagus and Spring Onion Risotto, Phyllo Wrapped Asparagus with Proscuitto, or Spring Vegetable Pizza, which features other seasonal favorites fennel and green peas.
Belgian endives are crisp and bitter when raw (making them a nice counterpoint in salads) and sweetly mellow when cooked. For a special occasion, try the Endive and Ham Au Gratin, perfect for chilly evenings. For something a bit lighter, try Edamame with Miso Dressing on Endive Leaves. Finally, try Braised Belgian Endives, the perfect side for a simple steak.
Most of us are familiar with artichoke hearts, but the whole thing is edible. Don’t believe me? Simple Recipes has a great explanation for How to Cook and Eat an Artichoke. If you’d prefer your produce mixed with other ingredients, try out Braised Baby Artichokes with New Potatoes. The baby artichokes are so tender that you don’t even need to remove the choke! Finally, you can get some protein with Cousous with Artichokes, Feta, and Sun Dried Tomatoes. Use a pre-cooked rotisserie chicken for convenience, or leftovers from yesterday’s roast chicken. The recipe takes less than half an hour and is full of delicious Mediterranean flavors.
Asparagus, artichokes, and endives are just a few of the seasonal foods that are best in late winter and early spring. Visit Woman’s Day to view a full list of seasonal fruits and vegetables. For more information about artichokes (nutrition, prep methods, and more!) check out All About Artichokes.
Image Credit: ExperienceLA