In Season Recipes

In-Season Foods for April:

Artichokes Arugula (Rocket) Asparagus Beans Beets Chicory Chives Dandelion greens Fava Beans Fiddlehead Fern Horseradish Leeks (end of season) Lettuce (leaf and head) Limes Morel Mushrooms Oranges Papayas Peas Ramps Rhubarb Shallots Strawberries Sweet Onions Turnips Watercress

Chicken with Orzo and Asparagus

What You Need…

  • whole wheat orzo
  • chicken breast
  • asparagus
  • garlic
  • fresh rosemary
  • red-pepper flakes
  • chicken broth
  • red wine vinegar
  • olive oil
  • salt and vinegar to taste

How To Make It…

  1. Cook 80z whole what orzo as directed on package.
  2. Brown 3/4lb of sliced chicken breast in skillet coated with olive oil over medium-high heat, 3 min – 5min and remove.
  3. Add 1 bunch of sliced asparagus, 3 lg cloves of garlic, 1 tbsp of chopped fresh rosemary, and 1/4 tsp red-pepper falkes. Cook 3 more minutes.
  4. Add 1/2 cup of chicken broth and cooked chicken and orzo. Bring to a simmer and add 1 1/2 tbsp of red wine vinegar. Season to taste.

Dandelion Greens with Toasted Garlic & Almonds  

What You Need…

  • 1 large bunch dandelion greens or 1 head curly endive, escarole or chicory, trimmed and coarsely chopped
  • 3 tbsp olive oil
  • 6 cloves garlic, thinnly sliced
  • 4 scallions, thinly sliced, whites and about 2inches of the greens only
  • 1/3 cup sliced blanched almonds, toasted
  • 1/4 teaspoon salt

How To Make It…

  1. Bring a large pot of water to a boil. Drop greens into the boiling water and cook until bright green, stirring once or twice, 30 seconds to 2 minutes, depending on the type of greens. Drain in a colander, then rinse well with cold water. Drain again, pressing on the greens to remove excess water.
  2. Heat oil in a large skillet over medium-high heat. Add garlic and scallions; cook, stirring, until the garlic starts to turn golden brown, 30 seconds to 2 minutes. Add the greens and cook, stirring, until tender and heated through, 1 to 3 minutes. Stir in almonds and season with salt. Serve immediately.

Spring Vegetable Ragout  

What You Need…

  1. Soak leeks in cold water for 5 minutes; lift out and drain. Repeat until no grit remains on bottom of bowl. Set aside.

  2. Heat oil in a large skillet over medium-high heat. Add leeks and salt and saute until leeks are tender, about 2 minutes. Stir in asparagus, then water. Simmer covered for 2 minutes. Add snap peas and radishes, cover, and simmer for 2 minutes more.

  3. Stir in mustard until well combined, then swirl in butter and herbs. Serve immediately.

Scrambled Morel Eggs 

What You Need…

  • 1/2 lb morels, sliced lengthwise
  • 1/4 cup milk
  • 3 tablespoons butter
  • 3 green onions, chopped
  • 1/2 dozen eggs, beaten

How To Make It…

  1. Melt the butter in a large skillet and add the morels and green onions. Cook until the morels have started to brown.
  2. As the mushrooms are cooking, beat the eggs and the milk together in one bowl.
  3. Pour the beaten egg mixture into the skillet with the mushrooms. Scramble until the eggs are cooked as desired.
  4. Morel recipes with eggs are amazing served over toast.

Why You Should Be Eating with the Seasons

Let’s think back to our ancestors… they only ate what was in season because that was there only choice… but today when we go to the store, every fruit and vegetables can be found regardless of what time of year it is. By consuming foods that are in season we give our bodies a wider variety of vitamins, minerals, and nutrients. Visit the local farmer’s market to get started! You can find out what’s in season, where your food was grown, how it was grown, and who grew it. Freshly picked fruits and vegetables are more nutritious and can eat easier knowing your food didn’t travel 1000’s of miles before reaching the plate. Simply put, Mother Nature knows best; she grows exactly what your body needs, when you need it most. Eating with the Seasons is a simple way to become more in tune and grounded with the world around you. Give it a try and let us know how you feel.

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