When spring finally rolls around, it’s time to stop eating those heavy comfort foods like stews, soups and sweets and begin to feast on those seasonal favorites that are much better for body and soul.
Eating strawberries during the depths of winter is nothing like a fresh spring strawberry that hasn’t been flown or trucked from some far flung place. If you’re watching your calorie intake, eat them alone or with a nice frozen yogurt.
Even though I’m trying to become a vegan, I’m going to indulge in roasting some fresh asparagus next to a big sirloin steak on my backyard grill. An easy way to figure out the best part to roast is simply by taking one end in each hand and bend until it snaps into. Roast the top part of the plant and keep the tougher bottom section to use in a nice stock.
There’s just enough room on my grill next to the asparagus and steak for a few new potatoes. Don’t overindulge and you won’t have a problem with calories with the smaller spring potatoes.
Like all produce, spinach, char and dandelions tastes a heck of a lot better in the spring when they’re young and tender. If you decide to pick some dandelions from your lawn or someone else’s, make sure they’re not contaminated with any kind of herbicide or insecticide.
Parsley is more than just a garnish and, in addition to its great taste, it’s packed with anti-oxidants. Mix it in with a salad or enjoy with a fish or meat dish. Mint, chive and dill are also some great herbs to enjoy in the spring season.
Rhubarb is an acquired taste for many; its tangy almost sour taste is a challenge but it’s pretty darn good on frozen yogurt. You can add sugar to rhubarb but, don’t go overboard if you want to keep your waistline where it should be.
Artichoke leaves are wonderful when dipped in butter but, you can substitute yogurt or salsa as a dip or eat them alone if you don’t want to dread those bathroom scales in the morning and if you want to keep your arteries from seizing up on you.
There’s nothing like a good Riesling on a warm spring day and you can indulge in a nice aged cheese with it if you don’t go overboard.