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With April showers come a few new additions to spring’s bounty—though in much of the United States, seasonal fruit and vegetable offerings are still limited. Heartier, cold weather crops like Swiss chard, kale and leeks still count as fresh finds; and toward the ends of the month warmer states will see crops such as summer squash and cherries.
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Purslane it a little-known but mega-nutritious green, with more omega-3 fatty acids than any other leafy vegetable. Here’s a (vegan) purslane salad recipe (you can substitute arugula) from chef Sara Jenkins, of NYC’s Porsena and Porchetta restaurants. More
This spring squash ratatouille recipe comes from the culinary team at TRACE, a restaurant in Austin that specializes in “eco-conscious cuisine” (there’s an on-staff “forager” whose sole job is to work with local farmers and foodmakers to source ingredients). The vegan ratatouille makes good use of ample spring and summer vegetables—eggplant, zucchini, summer squash, tomatoes, peppers—along with fresh herbs.Â
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French sorrel is leafy green herb that can be tossed in salads or used in cooking. Like spinach, sorrel is high in vitamins A and C and potassium, but it’s strong, lemon-y taste make it unique (and a good accent for salmon, which pairs well with lemon and other citrus-y flavors). Kate from the blog and meal-planning service Kate’s Thoughts for Food shared this recipe for salmon with french sorrel yogurt sauce, which can be made in about three steps and 20 minutes. More
Leeks are kind of the ‘red-headed step child’ of Allium vegetables—a family that also includes garlic, onions and shallots—but they shouldn’t be. Like onions and garlic, leeks are high in health-promoting flavonoids, antioxidants and the B-vitamin folate. Yet their flavor is more delicate than onions, which means you can add them to a recipe without overpowering other flavors. This spring- and Middle Eastern-cuisine inspired leek, lentil, bulgur, date and shrimp salad is simple and quick to make, and can be served hot or cold (making it perfect for picnics or lunch leftovers). More
You don’t need to wait until high basil season to enjoy fresh pesto—many different herbs will do. “Try sage, arugula, oregano or marjoram,” advises Nishanga Bliss in her new cookbook and guide to seasonal eating Real Food All Year. “Pesto is also a great way to use the stems of parsley and cilantro when you have used the leaves for other dishes.” It’s also not dependent on pine nuts, though many pesto recipes call for them. Swapping other raw nuts and herbs for pine nuts and basil can also help keep down pesto-making costs. More
Need some fresh inspiration for fresh spring produce? These six recently published or upcoming cookbooks offer diverse takes on cooking with spring’s bounty—vegan, Southern, budget-friendly—but share a similar seasonal, simple and DIY approach to healthy eating. More
This recipe comes from Raw & Beyond, a new book that’s part essays on “how omega-3 nutrition is transforming the raw food paradigm” and part high-raw recipes. Its authors—Victoria Boutenko, Elaina Love and Chad Sarno—are all pioneers in the modern raw food movement who have moved “beyond raw” to eating some cooked foods. They now advocate a “high-raw diet” rich in omega-3 fatty acids. The following recipe for merlot pickled onions comes from Sarno, founder of restaurant consultancy and catering company Vital Creations and former personal chef to Woody Harrelson. It’s raw and incredibly simple, and pickled onions are great on spring salads. More
Late winter and early spring are high avocado season. If you’re like me, your go-to avocado recipes are guacamole, salad or avocado-toast; perhaps our avocado recipe repertoires could benefit from a little updating. Hence: These 6 recipes, which feature easy, healthy and refreshingly new ways to use the antioxidant-packed, anti-aging fruit. More
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Potatoes might not seem to you like high spring fare, but in some parts of the country it has been 40 degrees and gray all weekend; warm, not-quite-mashed potatoes are just about perfect. I like to stir sauteed leeks, garlic and artichoke into the potatoes, to both add flavor and make the dish less dense. Once everything is cooked, I keep these vegan by adding a little unsweetened almond milk and Smart Balance spread. Then you just smash, salt and serve.
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We’ll be sharing spring recipes—from new cookbooks, food bloggers and our own kitchens—here soon. But before we do, let’s take a look at what’s in season now around the country (so we can bring the freshest ingredients to our spring tables). Early spring sees asparagus, spinach, lettuce, and radishes in most parts of the United States. In warmer states, berries, snap peas, cherries and grapefruit are growing. More
