We are in the midst of spring, and it’s time to get excited about fresh foods and crisp flavors!  That’s why we’ve compiled a list of foods that you need to incorporate into your cooking rotation this season:

Apricot

Apricots are packed with nutrients – rich in fiber and Vitamins A and C.  This ripe fruit is also a good source of antioxidants, helping to protect your skin, as well as keep your immune system in check.  Looking for a way to incorporate apricot? Try our Fresh Fruit Tart.

Rhubarb

Most notably used in baked goods and in jams and jellies, rhubarb is a classic spring food that signifies warmer days ahead.  They are rich in iron and Vitamin C, and with a short peak season (April through June), it’s best to get your hands on them while you can!

Artichokes

Artichokes are packed with fiber and protein (containing a whopping 4 grams per serving).  They’re not only delicious, but out of all vegetables, they rank the highest in terms of their antioxidant count.  Try our delicious Stuffed Artichokes.

Arugula

This leafy green is composed of 90 percent water – which is why it’s the perfect hydrating and cooling food in the spring and summer.  Known as a superfood, as well as an aphrodisiac, this veggie can be used in salads, soups, sandwiches and pizza.

Asparagus

For many, asparagus means the beginning of spring! This nutrient powerhouse has a number of health benefits, including weight loss, improved digestion, lower blood pressure and healthy pregnancy outcomes.  Try our Fresh Asparagus, Snap Peas and Sundried Tomatoes side dish.

Pineapple

This tropical fruit is packed with Vitamins C & A, calcium and iron and is a great spring treat! Pineapples are not only valued for their sweet taste, but have been used for many years to treat digestion and inflammation problems, too.

Strawberries

Strawberries are the perfect spring ingredient.  They’re fresh and nutritious and are a great staple in many of our recipes.  For starters, try our Warm Berry Coulis.

This spring, we’re incorporating these ingredients — and more! — into our in-person cooking event menus.  Come join us!