Today is the first day of Spring and I am ready to celebrate! Having one home form college right now, and the other arriving Friday for Spring Break has been a lot of fun; it also has required me to make a few requested favorite family meals again. Spring brings lots of healthy produce, including some of the ingredients that are featured in Epicurious’s Doable Challenge: Eat Power Foods for a Longer Life-which I am taking. I hope you will join me! Ingredients include asparagus, fresh herbs and leafy greens like kale, which can be found fresh at farmers’ markets like the Seaside Farmer’s Market in Seaside, Florida near my home. Other super-charged spring ingredients include Florida strawberries, artichokes, arugula and other dark lettuces, radishes, garlic and garlic chives, peas, and mushrooms. In addition to being loaded with vitamins, minerals, and antioxidants, these spring ingredients tend to lend themselves to lighter preparations such as steaming and roasting. Fresh produce is also often more flavorful than food that’s been stored for a long time, so a bit of lemon juice and a sprinkling of fresh herbs can be all you need to season it. Check out Epicurious’ Seasonal Ingredient Map or simply stop by your local farmers’ market and try to eat at least one healthy spring ingredient each day this week. Epi has more than 300 healthy spring recipes to inspire you, including many that are quick and easy, like the Roasted Spring Vegetables pictured above.
Roasted Spring Vegetables:
1 pound assorted spring vegetables (such as carrots, asparagus, radishes, or spring onions), trimmed or peeled if needed, cut into same-size pieces
4 unpeeled garlic cloves
2 tablespoons good olive oil
freshly ground pepper
Preheat oven to 450°F. Combine vegetables, garlic, and oil in a large bowl. Season with salt and pepper; toss to coat. Spread out in a single layer on a rimmed baking sheet. Roast, stirring halfway through, until tender, golden brown, and charred in spots, about 20 minutes. Serve warm or at room temperature.
Photo Credit: Romulo Yanes