Springtime Cooking Guide

When the weather gets warmer, it’s time to bring in some fresh, seasonal produce and herbs! We’re here with our very own seasonal produce guide, complete with fresh ingredients and how to incorporate them into your meals, including tips & tricks and full spring vegetable recipes.

Say Hello to Spring Seasonal Produce

These fresh ingredients are cropping up in grocery stores just in time for brunches, picnics, and simple family meals.

Herbs We’re Loving for the Season

To add some extra flavor to each dish, cooking with fresh herbs is the way to go. Here are our favorites.

BASIL

Basil brings an aromatic and flavorful touch to spring dishes. It’s commonly used on pizzas and in tomato sauces, but it can also perfectly complement an array of soups, salads, omelets, and pesto.

CHIVES

Chives are known as a sweeter green onion, with narrow, hollow leaves that give a mild onion flavor. We love sprinkling chives on top of chili, eggs, soups, salad, and sauces.

PARSLEY

Parsley is definitely a favorite for home chefs. It’s often compared to cilantro, but parsley has its own distinct herbaceous flavor and aroma. It adds a delightfully peppery flavor to sauces, soups, sautés, and more.

Prepping Made Easy

Meal prep doesn’t have to be a pain. Here are a couple of tips & tricks to help your prep go smoothly.

HOW TO CHOP GARLIC

Step 1) Use the tip of a chef's knife to slice off the hard root ends of each clove. This will make peeling easier.

Step 2) Place a clove under the flat side of the knife, with the blade facing away from you. Press the heel of your palm or your fist down on the knife until you feel the clove give way. Only light pressure needs to be applied. Slip off and discard the skin.

Step 3) Gather the peeled cloves, hold your knife by the handle, and place your other, nondominant hand on top of the blade. Slice the garlic into even, thin slices. Chop the garlic until it is the desired size.

HOW TO PREPARE KALE GREENS

Step 1) With one hand, hold a leaf at the bottom by the thickest part of the stem.

Step 2) With the other hand, gently pinch the leaf with your index finger and thumb and pull it up and off along the stem. You should be left with the "rib" of the leaf.

Step 3) Optional. Prepping can be done by hand, or the greens can be cut along the rib of the leaf to detach.