Peak Springtime Vegetables
Artichokes are high in fiber, potassium, calcium, iron, phosphorus and other essential minerals. My favorite way to prepare and enjoy an artichoke is grilled. I also love them stuffed or steamed, served with a cucumber salsa. I also toss artichoke hearts in pasta or salad.
Asparagus is extremely rich in vitamin K, which is important for bone health and nearly 66 percent of folate, which helps maintain a healthy cardiovascular system. The peak season for asparagus is April through May. I steam, grill or oven-roast them, and I also make asparagus soup, which you can serve hot or cold. Add them to salads or toss them into pasta.
Avocados provide 20 essential nutrients, including fiber, potassium, vitamin B and folic acid. I eat them sliced in all kinds of salads, sandwiches, vegetable wraps, guacamole, soups and salsa, or I'll eat them cut open, pitted and with a squeeze of lemon and kosher salt.
Beets are a remarkable source of choline, folic acid, iodine, manganese, sodium, fiber and carbohydrates in the form of natural digestible sugars. I know many people like to boil beets, but my favorite method is to roast them in the oven until all the natural sugar starts to come out and caramelize. I peel them after they have been roasted, then slice them thin and serve with creamy goat cheese, fresh arugula, olive oil and a thick balsamic glaze over the top! The sweetness from the beets, along with the slightly bitter taste from the arugula and the tangy balsamic, is a dynamite combination. It made a beet-lover out of me!
Thankfully my taste buds have matured since my childhood, and I adore and can't get enough of all kinds of vegetables! Here is the recipe for my Roasted Beet Salad with Goat Cheese and Arugula.
Sending a big bowl of springtime goodness,