9 Things You Need to Eat This Spring
Think carrots, asparagus and so much more.
One of my goals as a mom is to encourage curiosity with a side of courage in the kitchen. I love the idea of raising kids who are willing to try new foods, because if my theory holds, they just might grow into adults who have the confidence to try new things, in and out of the kitchen. So, with a bounty of new and exciting foods at the market this time of year, spring is a wonderful time to add a twist to the regular meal routine. Good news: The recipes aren’t complicated and you don’t have to stray too far from the norm to introduce new ingredients.
If you like garlic, try ramps.
Full of fresh flavor, ramps work perfectly with smoky sausage in this pasta dish.
For the best artichokes, serve with butter.
What could go wrong when your veggies come with a bowl of butter for dunking?
Green bean fans might love fiddlehead ferns.
Just be warned, you’ll want to put this simple sauce on everything from here on out.
If you’re going to serve asparagus …
Don’t forget the cheese! A sprinkle of grated Parmesan adds a crispy, nutty crust to the asparagus stalks after roasting in the oven.
Get crazy with your carrots.
Forget the baby carrots tonight. Huge whole-roasted carrots all but guarantee “wow” reactions from your little ones.
Fennel is the sweetest vegetable of spring.
Giada De Laurentiis’ roasted fennel pairs perfectly with everything from ham to salmon.
Mustard greens are the new spinach.
With garlic, chicken stock and stone-ground mustard, these greens are packed with flavor.
Radishes don’t have to be eaten raw.
Did you know you could roast radishes? Yep. Just add olive oil, salt and lemon juice. EASY!
Here’s the Swiss chard chili all four kids love.
Our white bean chicken chili is the best way to get all that garden-fresh chard into my rascals.