Enjoy your last sprightly spring month savouring these five spring vegetables.
We are two months into glorious spring. Enjoy your last spritely spring month savouring these five delectable spring vegetables, with a recipe each on how best to enjoy them.
Asparagus makes for a great vitamin and mineral hit with good amounts of vitamin C, vitamin A, folic acid and potassium (and a little iron, calcium, magnesium and zinc too).Why not try it in our Asparagus, Pear and Baby Beetroot Salad?
2. Snow peas
Get your dose of crunchy snow peas in our Sweet Chilli Chicken and Noodle Salad.
Cheap, tasty and good for you, peas are usually used frozen. But in spring, you can easily buy them fresh from your green grocer and at farmers’ markets. Here’s our Pea, Basil and Pine Nut Fettuccine to entice you.
Fennel is not something many would choose to buy, but it certainly does add wonderful, fresh flavours, whether it be in a risotto or finely shaved into a salad. For a twist on the traditional, our Carrot, Apple and Fennel Coleslaw is sure to convert any foe of fennel.
5. Spring onion
Sometimes called scallions or green onions (or even shallots) depending on the state in which you live, spring onions have a milder flavor compared to the bulbous onion, and can be eaten raw or lightly cooked. They’re great in Asian-style dishes. Enjoy them in our Chicken and Cashew Lettuce Wraps, which are low in carbs, but high in flavour.
What’s your favourite spring vegetable? And what’s your favourite way to enjoy it?
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