3 spring vegetables to try this weekend
Spring is here, and with it a whole new crop of fresh produce coming into season. Vegetables are great for your health, and also low in calories for their weight, so great for weight loss. Here are a few of our spring favorites, 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 are great pureed in 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 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 boil them briefly and serve with eggs for breakfast—it’s up to you!
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 eaten raw or cooked, snap peas are ideal for adding a crunchy burst of sweetness to side 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!