Quick Recipes and Easy

Spring’s Best Produce – Seasonal Eating in April

There are some vegetables that are excellent all year, but over the winter it is pretty simple to get tired of them. In April when spring is here there are new choices added to the list. Peas are wonderful; fresh spring peas are sweet and nutty. Also excellent now is asparagus, which is so excellent roasted. It’s such and simple side, just toss it with olive oil and roast alongside whatever you’ve got in the oven. Artichokes are also incredible this time of year. Plus this is the only time they are affordable. Even the vegetable phobic will usually eat artichokes.

Here is a list of April’s best produce:

Fruit:

Avocados, Grapefruit, Kiwi, Lemons, Limes, Oranges, Pears, Pineapple

Vegetables:

Asparagus, Artichokes, Broccoli, Carrots, Celery, Endive, Escarole, Green Beans, Greens (kale, chicory, mustard, turnip, collard, watercress), Lettuce, New Potatoes, Mushrooms, Onions, Peas, Rhubarb, Spinach,
Sweet Potatoes, Turnips, Yams

Here are some fantastic, simple recipes for April’s best produce. For more thoughts, visit dinnersinaflash.com

Healthy Roasted Asparagus With Sun Dried Tomatoes and Pecans
Roasting deepens the flavor of the asparagus and the nuts and tomatoes are a lovely contrast.

Serves 4

Ingredients

Qty Unit Ingredient
1 lb Asparagus (thin)
1 Tsp Olive oil
2 Tb Sun dried tomatoes, softened and chopped
2 Tb Pecans, chopped

Instructions

Preheat the oven to 400. Wash asparagus and chop off tough ends. In a baking dish, top asparagus with oil, nuts and tomatoes and bake 15 minutes.

Artichokes
So tasty! Elegant enough for company and kids like them too.

Serves 4

Ingredients

Qty Unit Ingredient
2 ea Artichokes
1/4 C Butter, melted

Instructions

Wash the artichoke, cutting off excess stem and sharp points of leaves. Cook in a large pot over medium high heat in boiling water to nearly cover. Boil 40 – 50 minutes or until a leaf remove easily. Cut in half and serve with melted butter.

Sauteed Sweet Peas and Escarole
This is gorgeous, tasty and quick.

Serves 4

Ingredients

2 C Peas – fresh shelled or frozen
1 ea Head of Escarole
1 Tb Butter
1 ea Pinch of sugar

Salt and pepper to taste

Instructions

If using frozen peas, place them in a colander and thaw them with warm water. In a skillet over medium heat, melt the butter and saute the escarole until wilted. Add the peas and simmer until they are heated through and the sugar, salt and pepper to taste and serve.

Julie Languille

Mom, step-mom, foster mom and adoptive mom and owner of Dinners In A Flash
dinnersinaflash.com dinnersinaflash.com
Simple Dinner Recipes, Menus and Meal Plotting for Busy Families

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