It’s spring! Time to switch our focus from squash to salad greens! Eating with the seasons ensures you’re getting more nutritious and flavorful produce, plus it benefits the environment, too. Seasonal produce grows with less human “assistance” and is more likely to be produced locally, which reduces the environmental impact of transportation and storage. Also, changing up your weekly produce haul as the seasons change increases the nutrient variety you are consuming while challenging your creativity in the kitchen! Here are a few of FEED’s favorites for this time of year:
Spring Morning Muffins
Whole grain amaranth adds fiber to these carrot muffins– a nutrient-dense way to start the day!
This spring-y salad from FEED dietitian Sara Haas is a great way to get in more greens. Arugula is, as Sara would say, “spicy and interesting!” Pair it with dried chopped apricots, sliced apples, pistachios, feta cheese and champagne vinaigrette for a meal that’s definitely interesting (and nutritious).
Satisfying Side Dishes
Once it’s warm enough to cook outside, we recommend these grilled artichokes for an alfresco appetizer or vegetable side dish. Did you know that medium artichoke has 7 grams of fiber and 4 grams of protein?