One of the best things about spring is the fresh produce it brings in season. Asparagus and strawberries are just two of the fibre-rich foods you can find this month to include in salads and snacks, and if you live close to one of the many farmers’ markets in Toronto, you may even want to consider picking them up there to support local food growers.
If you’re looking for a way to use some of this fresh, local produce, try these recipes – recommended by our dietitians Ashley Mendes and Melissa Murray.
Sautéed beet greens and asparagus
- 1 bunch local beet greens, stems removed
- 1 bunch local asparagus, cut up
- 2 tbsp olive oil
- 3-4 garlic cloves, chopped
- Fresh lemon juice
- Any other seasonings you like i.e. crushed red pepper flakes, salt, Italian seasoning, etc.
Boil water in a small pot. Add chopped asparagus for 2-3 minutes. Drain water. In a pan add olive oil. Add chopped garlic and cook for 1-2 minutes. Add other seasonings. Stir. Add the beet greens and cover. Cook for a few minutes, then add the cooked asparagus. Add a splash of lemon juice, stir and serve. Enjoy!
Calde verde (Portuguese collard green soup with chorizo)
- 3 large potatoes, peeled and cut into fours
- 1 bunch collard greens, stems removed and chopped finely
- 1 bouillon cube
- 1 chorizo sausage, sliced into thin rounds
- 1 tbsp olive oil
Add 8 cups water to pot. Once boiled, add potatoes. When potatoes are cooked, use a fork to pierce and add olive oil and bouillon cube. When bouillon cube has dissolved, remove pan from heat and using hand blender, blend the potatoes. Add pot back to stove and add chopped collard greens and chorizo. Cook until collard greens are cooked. Enjoy!
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