From asparagus to morel mushrooms, let the freshness of late-spring, early-summer produce guide your menu.
Radishes
How many times have you eaten a salad topped with sliced radishes and not thought much about them?
Perhaps you didnt fully appreciate their crisp crunch or pop of peppery goodness?
Photo:EVA KOLENKO
Theres no better time than now when theyre in-season to add these zingy veggies to your grocery list.
Or they can be roasted in the oven for a caramelized sweetened addition to your meals.
In more good news,radish greensare an edible, nutritious food, too.
Rahaf recommends tossing them in a salad or sauteing them with some garlic for a quick green side dish.
Cherries
For the West Coast, May means the start of cherry season, saysMelissa Renae, RD.
(So, sit tighttheyre coming!)
Not only arecherriesa delicious and beautiful food, but they pack many nutritional benefits.
Renae recommends enjoying cherries fresh.
We love thisCherry Sorbet.
For those surprisingly cool spring nights that sneak in, serve thisWild Mushroom Soupwith crusty bread.
Smaller carrots tend to be sweeter, so enjoy them raw.
Carrots are also delicious roasted, like theseMaple Roasted Carrots, or cooked and pureed into dips.
Its also a low-calorie food, with only 38 calories per 1-cup cooked serving.
If youre looking for other ways to enjoyasparagus, Gellman suggests stir-frying or grilling.
Finally, check that to store asparagus properly to improve its longevity.
Its like a little asparagus bouquet in your fridge!
Try the suggestions here, or exploreour recipe libraryfor more inspiration.
2019;11(2):402. doi:10.3390/nu11020402
United States Department of Agriculture.
FoodData Central.Cherries, raw.
Published 2023 Mar 17. doi:10.3389/fnut.2023.1159029
United States Department of Agriculture.
FoodData Central.Mushrooms, morel, raw.
United States Department of Agriculture.
FoodData Central.Carrots, raw.
United States Department of Agriculture.
FoodData Central.Asparagus, fresh, cooked, no added fat.
