Spring Nutrition: Easy and Delicious Recipes351

Spring is a time of renewal and rebirth, and it's the perfect time to refresh our diets with fresh, seasonal produce. Eating in season not only ensures that we're consuming the freshest and most flavorful fruits and vegetables, but it also supports our local farmers and businesses.

What's in Season in Spring?

Spring brings a bounty of fresh produce, including:*
Asparagus
Broccoli
Cauliflower
Greens (such as spinach, kale, and collard greens)
Peas
Radishes
Strawberries
Rhubarb

Benefits of Eating Spring Produce

Spring produce is packed with essential vitamins, minerals, and antioxidants that support our overall health and well-being. For example:*
Asparagus is a good source of folate, vitamin K, and fiber.
Broccoli contains sulforaphane, a compound that has been shown to have anticancer properties.
Strawberries are high in vitamin C, an antioxidant that boosts immunity.

Spring Nutrition Recipes

Here are a few simple and delicious recipes that highlight the flavors of spring produce:

Asparagus and Pea Salad

Ingredients:
1 pound asparagus, trimmed
1 cup fresh peas
1/2 cup chopped red onion
1/4 cup crumbled feta cheese
1/4 cup olive oil
2 tablespoons lemon juice
Salt and pepper to taste

Instructions:1. Bring a large pot of salted water to a boil.
2. Add the asparagus and cook for 2-3 minutes, or until tender.
3. Remove the asparagus from the pot and plunge it into a bowl of ice water to stop the cooking process.
4. Once the asparagus is cool, drain it and cut it into bite-sized pieces.
5. In a large bowl, combine the asparagus, peas, red onion, and feta cheese.
6. Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl.
7. Pour the dressing over the salad and toss to coat.
8. Serve immediately or refrigerate for later.

Broccoli and Cauliflower Soup

Ingredients:
1 head of broccoli, chopped
1 head of cauliflower, chopped
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1/2 cup milk or cream
Salt and pepper to taste

Instructions:1. In a large pot or Dutch oven, sauté the onion and garlic in a little bit of olive oil until softened.
2. Add the broccoli, cauliflower, and vegetable broth to the pot.
3. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
4. Puree the soup with an immersion blender or in a regular blender.
5. Stir in the milk or cream, salt, and pepper to taste.
6. Serve immediately or refrigerate for later.

Strawberry Rhubarb Crisp

Ingredients:
1 cup fresh strawberries, sliced
1 cup chopped rhubarb
1/2 cup sugar
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
1/4 cup rolled oats
1/4 cup chopped walnuts
2 tablespoons butter, melted

Instructions:1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, and cinnamon.
3. Spread the fruit mixture into a greased 8-inch baking dish.
4. In a small bowl, combine the oats, walnuts, and melted butter.
5. Sprinkle the oat mixture over the fruit.
6. Bake for 25-30 minutes, or until the topping is golden brown and the fruit is bubbling.
7. Serve warm with whipped cream or ice cream.

2024-12-19

Previous：Fitness and Holiday Survival Guide

Next：Psychological Health Proverbs and Their Modern-Day Applications