Top Five Spring Ingredients
Spring is finally here, and to me that means short sleeves, long days, too much pollen, and some of my favorite fresh produce. Below is a list of my top five favorite seasonal spring ingredients, and yes, several of them made the cut because I can prepare them on my new grill, which I have become addicted to.
- Vidalia Onions: These are hands down my favorite springtime ingredient because of the way the sweet onions taste when prepared on a grill. I prefer mine well done and slightly black around the edges. But don’t worry if you don’t have a grill, because you can use Vidalia onions in a tart or a soup or even stuff them with a pilaf.
- Avocado: Cinco de Mayo is right around the corner, and I can’t imagine celebrating without a side of guacamole. But with avocados in season, you don’t have to limit their use to just a Tex-Mex accompaniment. Try a chilled avocado soup, blend into a pâté, or use as the filling for a sandwich.
- New Potatoes: Again, I’ll admit that these are on my list of favorite spring ingredients because they are delicious when cooked on a grill. Only a light coating of oil is required to achieve the rich and crunchy crust of well-done potatoes, which gives way to a tender center. I don’t even need to list any other ways to prepare because it doesn’t get better than that.
- Artichokes: I love artichokes any way I can get ‘em. Steamed, fried, or grilled all work for me, but my favorite preparation is using them in a creamy dip. Maybe it’s because I had to go without it for so long when I couldn’t find a good vegan recipe? I can’t say for sure, but I do know that all changed when I came across Eat Air’s artichoke dip recipe.
- Strawberries: Being from Ponchatoula, Louisiana, the “Strawberry Capital of the World,” has created a lifelong love of strawberries for me, and when they’re in season, my favorite way to use them is on a strawberry shortcake.
Again, this is just my list. I’d love to know if your list looks a little different.