When you eat seasonally, you’ll spend less money, amp up nutrition, and experience much tastier meals. I’m going to show you what’s in season each month so you can rotate in some new produce. I’ll recommend recipes for some of the picks each month.
Artichokes: Check out my tutorial on roasted artichokes here or my favorite vegan artichoke dip here. I love serving roasted artichokes with a garlic aioli or melted butter. Primal Kitchen is my favorite mayo if you’re not into making it from scratch.
Asparagus: One of my favorite (and easy) appetizers is to lightly steam asparagus, let cool, wrap in prosciutto and serve with the wasabi mayonnaise from Trader Joe’s. Trust me on this one!
Broccoli: If you haven’t tried it, do yourself a favor and make a broccoli caesar!
Leeks: I love leeks in a blended soup, but tend to use them less often in their whole form. Try these chicken thighs for spring – the mint and peas make it the perfect seasonal recipe.
Mushrooms: One of my favorite sides is sautéed mushrooms with plenty of butter and white wine. I like to cook them low and slow, patience is a virtue when talking about mushrooms. If you’re feeling risotto, this is my go-to recipe.
Okra: This recipe is great as is, but try it with crispy fried onions or minced peanuts on top to make it even better!
Zucchini: This is one of my favorite vegetables to “hide” in recipes for picky eaters. Grate it into meatballs, pasta sauce, smoothies, or even baked goods,