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Spring Vegetable Challenge: What’s New to You?

Balanced • April 8, 2018

While there have been several mornings that have felt like winter instead of spring, spring is indeed upon us! What comes to your mind when you think of spring? Mine is sunshine, being outdoors without a coat and my of course seasonal spring vegetables! Now is the time we will find a variety of vegetables at the farmers market. Having an abundance of fresh and local vegetables is a great time to play around and experiment in the kitchen. Having a variety of vegetables in the diet is very important for health! Your GI tract will be healthier as it will have more diverse and beneficial gut bacteria and you will also be providing your body with more micronutrients that are critical for good function. Challenge yourself this spring to try several new vegetables, or using the vegetables in a different way.

Below I have highlighted some of my favorite spring vegetables.

Radishes – Radishes have a slight spicy flavor and make a great addition to salads. Simply cut then thinly and add then to a large salad with your favorite dressings. My favorite dressing is a mix of olive oil, red wine vinegar, salt, pepper and a little bit of honey. Radishes can also be roasted! Simply cut them in half, drizzle with olive oil salt and pepper and roast in the oven for about 20 – 25 minutes. Then just pair them with your favorite protein dish.

Rhubarb – I’m sure we have all tried a strawberry rhubarb pie, but have you ever tried making a savory rhubarb sauce?!

This delicious sauce can be used for chicken, fish and pork either as a marinade or just on top after cooking.

Ingredients : 1 onion, finely chopped; 2 cups rhubarb, chopped into 1cm lengths; 1 cup white wine; 2 tbsp grated fresh ginger; 1 tbsp honey; olive oil; salt and pepper

Directions :

1. In a medium saucepan, gently fry the onion in a little olive oil until softened.
2. Add chopped rhubarb, wine, ginger and honey.
3. Season and cook over low heat for 8 to 10 minutes until the rhubarb is cooked and the sauce is reduced.

Asparagus – Asparagus are in season for a very short time, so got to catch them quickly! Asparagus are a very versatile vegetable and pairs well with most dishes. Some of the ways I like to cook with them is to cut them in small pieces and add them to a risotto, they also taste great added to a quiche, or of course you can just simply roast them and sprinkle some Parmesan cheese on top!

Beets – Beets are my favorite! I find that you either love beets or hate them. I’m hoping to convert you to LOVE them! If you find the taste too ‘Earthy’ try grating them with a cheese grater and mixing it in a salad. You won’t be overwhelmed with their flavor because they are cut so thin and will be mixed with a bunch of other veggies from a salad. Don’t forget to eat the beet greens! They are totally edible and gives any salad a great kick!