Ready for springs bounty to make an appearance in your daily routine? Here’s a list of what’s in season!
The artichoke is technically an un-booomed flower bud from the Mediterranean. To prepare, snip pointy tips of the porcupine-ish vegetable, rub newly exposed top with lemon and steam until leaves become easily pulled from center, about 25-40 minutes. Click here for recipes and in-depth cooking instructions.
Photo credit: Tori Avey
Asparagus has long been revered for detoxifying and aphrodisiac properties. It was seen as a delicacy among ancient Romans and Greeks and is one of the oldest recorded vegetables. Look for stalks that are green and tender, and always remove the woody ends before cooking. My favorite preparation is grilled with olive oil, salt and pepper. Drizzle with pesto and shaved Pecorino Romano for an impressive presentation. Recipe here!
A slightly bitter green from the chicory family, once trimmed from the base, leaves fall away easily and create the perfect scoop! Enjoy the crunchy Endive with Spanish Tuna Salad for a quick and healthy lunch.
A favorite in my kitchen every spring! Tart, vibrantly hued stalks add the perfect balance to stewed compotes and pies. We top Greek yogurt breakfast parfaits with homemade granola and fruit compote all summer. To prepare compote, trim dirty rhubarb ends and leaves; working with just the stalk, dice into 1/2″ bits, add red wine or port, frozen (or fresh) cherries and a little brown sugar. Bring to a boil then cover and simmer for 30 minutes. Enjoy with yogurt, vanilla gelato or alongside triple-creme brie. Recipe here!