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Friday Faves: Spring Vegetables

beets

Even if you don’t live in sunny California, the calendar consensus is that spring is here. Spring in West Hollywood means summer days disguised as early-April, the blush of falling jacaranda and new seasonal produce at the Farmer’s Market. With each shift from fall to spring, I find myself immersed in whatever fresh vegetables are in season. Once October rolls around you couldn’t pry me away from butternut squash, beets and pumpkin. Each time I think I’ll never get enough.

Then the cycle continues, bringing recipes inspired by longer, brighter days. Cinnamon and nutmeg make way for mint and citrus. Pot roasts and beef stew are replaced by chicken salad and experiments in seafood. Now that spring is actually here, let’s celebrate with some of the best veggies it has to offer.

Asparagus

asparagus-9lAsparagus with Miso Butter, from I Am A Food Blog.

Shrimp and Asparagus Spring Risotto
Eggs Benedict with Asparagus

Leeks

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Cauliflower Cous Cous with Leeks and Sun Dried Tomato, from A House In The Hills.

Seared Scallops with Leeks, Spinach & Tomato
Mushroom, Leek and Fontina Frittata

Artichoke

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Pan-fried Baby Artichokes with Mint and Lemon, from Turntable Kitchen.

Spinach

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Super Spinach Smoothie, from Joy the Baker.

Simple Green Smoothie

Brussels Sprouts

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Roasted Broccoli, Brussels Sprout, Arugula and Lentil Salad, from Cookie and Kate.

Truffle Risotto with Pancetta Brussels Sprouts

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