Choose recipes that contain produce of the season! As the air becomes fragrant with warmth and vegetation in April, May, and early June, I like to think green. Some of my favorite choices include:
And of course, don’t forget to mix in your colors for nutrition and variety! Also seasonal during these months are:
I just went to the farmers market on Wednesday and bought a lot of these things– fresh and local. I can’t wait to try a new recipe with my rhubarb! Any suggestions are greatly appreciated!
Check out my Shaved Asparagus Salad that I made for a private dinner party. It’s my new spring staple! The recipe is complements of my sister in law, Jess, who also made this for our Easter family dinner. As for a word of advise, don’t compromise the real block of Parmigiano Reggiano DOCG with fake “Parmesan cheese” or you’ll offend me.