Tasty Spring Time Recipes!

Looking for fresh new recipes for this spring season? Check out our list of what fruits and vegetables are in this spring to make these tasty meals, created with seasonal ingredients like zucchini, asparagus, strawberries and more! Happy Cooking!

Ingredients:

  • 1 pound penne pasta
  • 2 tablespoons olive oil
  • 1/2 pound asparagus (trimmed and cut into 1-inch pieces)
  • 1 cup fresh broccoli florets
  • 1 cup chopped red bell pepper
  • 1 cup chopped zucchini
  • 3/4 cup butter
  • 2 tablespoons minced garlic
  • 5 ounces prosciutto, diced
  • 2 cups sun-dried tomatoes (packed in oil)
  • 8 ounces grated parmesan cheese

Directions:

  1. Preheat oven to 375 degrees.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss pasta with olive oil.
  3. In a large skillet over medium-high heat, roast asparagus, broccoli, bell pepper, and zucchini until flecked with dark brown. Set aside.
  4. In a large skillet over medium heat, melt butter. Saute garlic with prosciutto and sun-dried tomatoes until heated through. Toss with penne, roasted vegetables, and Parmesan. Place in a 9×13 inch baking dish. Bake 30 to 40 minutes, until hot.

Ingredients:

  • 2 tablespoons raspberry vinegar
  • 2.5 tablespoons raspberry jam
  • 1/3 cup vegetable oil
  • 8 cups spinach
  • 1/2 cup chopped walnuts
  • 8 strawberries, quartered
  • 2 kiwi, peeled and sliced

Directions:

  1. Mix together raspberry vinegar, raspberry jam, and vegetable oil in a small container.
  2. Combine spinach, nuts, strawberries, and kiwi in a salad bowl. Toss with raspberry dressing.

What’s in this spring?

 

After a long winter, there’s nothing more welcoming than the sight of spring’s first vegetables: Crisp lettuces, earthy mushrooms, slender spears of asparagus, leafy spring onions, fresh peas, and green beans, and piles of bright rhubarb join year-round staples like garlic and beets as well as winter favorites nearing the end of their season. Below is a list of fruits and vegetables to look for this season as well as some expert tips for buying the best of spring’s bounty!

  • Spring Peas: Peas should be tender and the pod plump.
  • Blackberries: Ripe berries are large, plump, and deeply colored.
  • Swiss Chard: Harvest leaves under 4 inches and when tender.
  • Strawberries: Berries will have an even deep red all around.
  • Celery: Ripe when the stalks are 6 inches in length and clustered together.
  • Parsnips: Roots should be 1 to 2 inches wide and 8 to 12 inches long.
  • Beets: Best when harvested young, smaller than 6 inches.
  • Leeks: Harvest when stalks are around an inch wide.
  • Oranges: Ripe when the fruit has a firm texture with thin, smooth skin.
  • Carrots: Mature carrots will have a firm and tender texture.
  • Broccoli: Ready when the buds of the heard are firm and tight.
  • Rutabaga: Ripe when it is smooth and has purple-tinged skin.
  • Cauliflower: Ready when the heads are compact, white, and firm.
  • Avocado: Ripe when it has a slight sponginess to it and is dark in color.
  • Raspberries: Ripe berries are plump, large, and brightly colored.
  • Peaches: Ready to each when the color is deep golden.
  • Mushrooms: Freshest right after the veil breaks open.
  • Asparagus: Ready when spears are deep green or violet tinted.
  • Brussels Sprouts: Ready when the heads are firm and 1 to 2 inches.
  • Rhubarb: Freshest when the stalks are at least 10 inches long.
  • Cabbage: The heads should be firm all the way though when squeezed.
  • Bok Choy: Leaves may be anywhere from 6 inches to 2 feet when ready.
  • Radishes: Fresher when harvested young, roots no wider than an inch.
  • Artichoke: Look for a firm bulb with tightly closed inner petals.
  • Lettuce: Leaves will be well-ruffled and deeply lobed when mature.
  • Plums: Ripe when texture is semi-soft has a deep, even color.
  • Zucchini: Will be a deep green and around 6 to 8 inches in length.