Spring is finally here— yay! I live in Chicago and although the weather was pretty mild, I’m so sick of the cold weather. I just want the warmth and sunshine, but the humidity can stay away.
With spring on its way, I love doing a segment of what to eat during this season. I love gardening, so I wanted to stick with fresh produce that is in season during spring.
I recently went to the store and bought a pound of asparagus for a low price of $1.99. I’m not the best cook, but I found a great recipe I would love to try- called asparagus & gruyere tart. It looks absolutely delicious and absolutely easy for amateurs. It’s a great twist for your veggies on your dinner meal. Access the recipe here.
Avocado is any white girls dream- especially at this time because of the price. During the horrid winter, avocados in my area could go for up to $2- $2.50. At the current time and in the duration of the summer, avocados should be decrease to $1.50 to a $1.
Avocados can practically go in and on everything. Every morning I enjoy my avocado toast with a fruit smoothie. Avocado works in so many dishes due to its light flavor and creaminess. Try it in a homemade pesto or even a delicious soup. In Paltrow’s cookbook, she has a cold avocado and cucumber soup that uses the avocado creaminess as the main basis of the soup. The use for avocados are endless.
Pro tip: If you have a non-ripe avocado, to ripen it put aluminum foil around it, preheat the oven to 300F and bake it for a few minutes. It should ripen it up 🙂
Carrots can be sooo useful in all kind of dishes. You can add it to any salad or pasta to give it a crunch. You can add it to any juice to add some color, tartness and vitamins. My favorite carrot juice has to be the combination of: 1/2 cup of chopped carrot, 1/2 cup of beets and a splash of apple. If you don’t own a juicer, you can buy either the Naked brand or Suja (Target even has their own Suja brand).
Although I’m not a big cherry person, I absolutely love baking with cherries. Cherries make the best kind of pies and it gives such tartness to cakes, cupcakes and other pastries.
Including cherries; blueberries, strawberries and blackberries are in season too. You can make such a delicious fruit smoothie with all these ingredients. You will need: a handful of ice, 1/2 cup blueberry, 3/4 cup strawberry, 1/2 cup blackberry and 1/3 cup of cherries (pitted and stems off).
Dill is super easy to grow in your garden and goes great with many appetizers.
I recently made tea-sandwiches for my brother’s baby shower. They are made with homemade white bread, dill, lemon juice, cream cheese and cucumber.
Pro-tip for growing: Dill needs space to grow; so do not grow it in a small container!!!
Endives for me is not a big taste profile. Although I think this is true, endives has many benefits for our skin. For me specifically, endives magically improves your under eyes. If you eat endives in your sandwiches or your salads for a period of time, you will see a decrease in eye-puffiness and under-eye.
Spinach is an obvious choice for salads, omelets and sandwiches. Spinach is low in calorie count, but high in fiber, magnesium, calcium and iron. My favorite spinach dish is a simple spinach salad with boiled eggs, balsamic vinegar, tomatoes and gruyere cheese.
What are your favorite spring foods and dishes. Would love to find some new dishes to make this spring 🙂
Thank you for reading.
Until next time,