Spring has sprung! The flowers are blooming and the hillsides are a beautiful shade of green. In sunny Southern California, we marked the vernal equinox with a dip in the pool.
I’m so excited for all of the spring fruits and vegetables that are just starting to show up in the markets. Last week we had oven-roasted asparagus. Tonight, artichokes were on the menu. Just steam and eat. No dipping sauce necessary. The ones I bought had these really long stems, which I peeled and chopped, sautéed in a little olive oil and sea salt, and then finished with some balsamic vinegar. Yum!
My favorite fruit, strawberries, have been sweet and abundant for a couple of weeks. They’re great on their own, but can also be blended into a smoothie or topped with some plain nonfat Greek yogurt that’s been mixed with some lemon zest and a drop of agave syrup.
Make sure you visit your local farmer’s market to see what’s available in your area. Some of the season’s bounty include green garlic, morels, fiddleheads, arugula, spring onions, beets, radishes, leeks, greens, peas, and pea greens. Also note that navel oranges are coming to the end of their season, so they’re really sweet right now.
Try incorporating many of these veggies into a spring stir-fry or a simple salad served over baby lettuce and a simple vinaigrette.
- 1 bunch asparagus, trimmed and chopped
- 1/2 sweet onion, chopped
- 1 cup baby carrots, chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 cup sugar snap peas
- 1 tbs. extra virgin olive oil
- 2 tbs. ponsu sauce
- Heat a large nonstick skillet or wok over medium high heat. Add olive oil. When oil is hot, add all vegetables. Saute 5 minutes and then add ponsu sauce. Cook an additional 1 minute.
- Serve over brown rice, quinoa, or soba (buckwheat) noodles. For some protein, saute 5 oz. fresh fish (wild Alaskan salmon or halibut, or pacific snapper) or extra-firm tofu per person.