As we get closer to Spring the options for in-season fruits and vegetables are endless! March brings new luscious green veggies that will brighten up all your meals. Plus, there are a few fruits and vegetables that are still in season!
- Asparagus is great shaved in a salad or roasted with lemon and garlic.
- Avocados are ready to be made into guacamole, used for avocado toast, or used in salad dressings!
- Broccoli is a staple, oftentimes eaten year-round, but is best during the spring months. Eaten raw, boiled, or roasted, broccoli adds great flavor and color to any meal. Try simply roasting it with olive oil and sea salt, it is quick and easy.
- Brussel Sprouts continue to be in season through March. As discussed in February they may not be a go-to vegetable, but they are great roasted, caramelized, or shaved for a slaw.
- Peas are another green vegetable that are often overlooked. Peas are very universal, they are great in soups, salads, on pizza, or in fried rice! Try adding heat to your peas to enhance the flavor and make them sweeter.
- The popular fungi, Mushrooms, are in season. With an earthy flavor, they may not be a favorite but there are many ways to incorporate them into meals without even knowing. Chop or dice mushrooms and add them to a salad, wrap, or soup. Mushrooms pair well with garlic, olive oil, dry red wine, parsley, chives, and thyme.
- Oranges, Lemons, and other citrus are still in season in March as well. Great for a nutritious snack, on a salad, or used in dressings.
