3 spring vegetables to try this season
Now that spring is (finally!) here, there’s a whole new crop of fresh produce coming into season. Vegetables are a Free Food as part of our healthy eating plan, called Food Optimizing, which means you can eat as much of them as you want to satisfy your appetite! Here are a few spring favorites that are starting to appear now, plus tips on how to put them to good use.
Part of the allium family (which includes onions, garlic, and chives), leeks are mild and sweet. When cooked, they turn meltingly tender and add richness to a dishes, making them great for pureed soups.
Prep like a pro: Since leeks grow underground, it’s important to wash them thoroughly before eating, to remove dirt and grit. Slice them first, then place them in a colander or salad spinner before rinsing thoroughly under cold water.
These quick-cooking spears are as versatile as they are delicious: Sauté them to add to a pasta dish, grill them, or puree them into soup—it’s up to you! Or get two-for-one by making a delicious spring vegetable pasta with chicken (shown above), which has asparagus and leeks.
Prep like a pro: Give asparagus a wash, then simply snap the lower third of the spear off—a super-simple step that makes it easy to get kids involved in the kitchen.
Sugar snap peas
Delicious whether eaten raw or cooked, snap peas are ideal for adding a crunchy burst of sweetness to salads, stir-fries, and even pastas.
Prep like a pro: No matter how you eat them, you’ll want to remove the stem end of each snap pea first, pulling off the string that runs along the edge along with it. Discard the stem and string, then snap to it!