Recipes In Season: May
At Lighthearted Kitchen, we're passionate about using fresh, seasonal produce in all of our meals. That's why we're excited to share our new series of seasonal recipes with you!
In this series, we'll be highlighting some of our favorite ingredients that are in season right now, and showing you how to turn them into delicious, nutrient-dense meals that are easy to make at home.
One thing we've learned over the years is that cooking with seasonal ingredients requires a certain level of flexibility and creativity. When you go to your local farmers market, you never know exactly what you're going to find. Sometimes there's an abundance of fresh herbs, other times there might be a bumper crop of heirloom tomatoes (A lot of ‘em)! The key is to be open to the possibilities and let the ingredients guide you.
In May, you might find fresh asparagus, radishes, and beautiful salad greens like Rosa di Verona Radicchio at your farmers market. With those ingredients, we’ll show you how to make a delicious spring green salad. But what if you can't find asparagus or radishes? No problem! You could swap in fresh snap peas or sliced cucumbers instead. No lemon? Use grapefruit or oranges! The important thing is to be adaptable and willing to try new things.
We hope that our seasonal recipe series will inspire you to get creative in the kitchen and make the most of what your local farmers market has to offer. By cooking with seasonal ingredients, not only are you getting the freshest and most flavorful produce, but you're also supporting local farmers and doing your part to reduce your carbon footprint. It's a win-win for everyone!
Spring Green Salad with Asparagus, Radishes, and Raw Honey Lemon Vinaigrette
Ingredients:
1 bunch asparagus, tough ends trimmed
1 bunch radishes, thinly sliced
6 cups local salad greens (Butter Lettuce, Red Leaf, Radicchio, etc.)
1/4 cup chopped fresh herbs (Parsley, Chives, Tarragon, etc.)
1/4 cup high quality extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice (Orange or Grapefruit will work)
1 tablespoon raw + local honey
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper
Instructions:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the asparagus on the prepared baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper to taste. Roast in the oven until tender, about 10-12 minutes.
Meanwhile, in a small bowl, whisk together the remaining 3 tablespoons of olive oil, lemon juice, honey, and Dijon mustard. Season with salt and pepper to taste.
In a large bowl, combine your salad greens and sliced radishes. Add the roasted asparagus and chopped fresh herbs.
Drizzle the lemon vinaigrette over the salad and toss gently to combine.
Serve immediately and enjoy the fresh flavors of spring!