With April here and the weather warming up, it is the best time to find fresh colorful spring vegetables and fruits in the market. And since the seasonal produce is harvested at its peak, it is packed with vitamins and other nutrients. Along with the rich flavor, the produce is vibrant, juicy, and full of goodness. Also, seasonal produce contains nutrients that help in protecting against periodic infections and illnesses.

Since April is National Garden Month, it is a good time to start growing your own produce of herbs and veggies. From apples, strawberries, and citrus fruits, to avocados, asparagus, artichokes, beets, mushrooms, and more vegetables, the best of healthy and colorful produce is right here.

Here are 2 healthy and nutritious dishes, one savory and one sweet using fresh spring produce.

Spring Vegetables Salad

Be it the greens of the asparagus, artichokes, snap peas, and lettuce, the colorful radishes, or mushrooms full of umami, spring vegetables are a delight. This simple salad can be made quickly from thinly shaved fresh asparagus, baby radishes, and peas, which are all sweet and tender, have a gentle crunch, and are easy to cook. The dressing with the lemon can be made more heavenly using sour cream or crème fraîche, along with a lot of fresh chives. The salad can be served with a protein on the side to make it a complete meal.

For the dressing:

• Crème fraîche – 2 tbsp
• Extra virgin olive oil – ¼ cup 
• Fresh lemon juice – 1 tbsp
• Zest of ½ lemon
• Fresh chives – 3 tbsp, minced
• Dijon mustard – 1 tsp
• Kosher salt – ½ tsp

Method:

• In a large skillet, heat some olive oil. Add the almonds or pecans and some salt. Toast them until brown by stirring continuously. Allow them to cool.
• Blanch the peas for 2 – 3 minutes if they are tender or more if needed. Drain the water. Transfer it to a large bowl.
• Shave the radishes into thin circles. Cut the asparagus and snap peas into thin diagonal slices.
• Add the radishes, snap peas, and asparagus to the bowl of peas.
• In another bowl, mix the crème fraîche or sour cream, olive oil, and the remaining ingredients of the dressing.
• Drizzle the dressing little by little over the salad and toss well.
• Taste and season accordingly with salt and pepper.
• Garnish with the toasted nuts and serve immediately.

Note:

• Top with some crumbled feta or shaved parmesan on top before serving.
• The English peas can be swapped with edamame or fava beans.
• Any kind of nuts, croutons, or boiled eggs can be added for the texture.

This recipe makes 6 servings.

Nutritional Facts: (for 1 serving)

• Calories – 155
• Protein – 3 g
• Carbohydrates – 6 g
• Fat – 14 g
• Dietary Fiber – 2 g

Rhubarb Strawberry Crumble

April is the hot season for Rhubarb. Rhubarb is an incredible source of Vitamin K, essential for blood clotting and bone health. In addition to many other antioxidants that are good for heart health and cancer, it also contains Vitamin A to help prevent premature skin aging and skin damage. Like Rhubarbs, strawberries are also rich in antioxidants and Vitamin C that can help reduce the risk of heart disease, cancer, and diabetes. This recipe retains the slight tang of the rhubarbs, and honey can be added instead of sugar for sweetness.

Method:

• Preheat the oven to 175 degrees C (350 degrees F).
• Take a bowl and mix in the strawberry, rhubarb, and honey. Transfer this mix to a baking dish.
• In the same bowl, mix the oats, sugar, and cinnamon.
• Turn the butter into crumbles using a pastry blender. 
• Layer the butter and oats mixture over the fruits in the tray.
• Bake for around 40 minutes or until the rhubarb is tender.
• Serve warm.

Note:

• Nuts of choice can be added to the mixture.
• Serve with a dollop of low-fat whipped cream if the calorie count allows it.

This recipe makes 6 servings.

Nutritional Facts: (for 1 serving)

• Calories – 236
• Protein – 3 g
• Carbohydrates – 39 g
• Fat – 9 g
• Dietary Fiber – 4 g

Images – for representative purposes only

Recipe ideas from Allrecipes.com