Strawberries: Chop them up with some lemon, mint, and a little sugar to make a bangin’ strawberry salad. Or, make strawberry rhubarb jam to add a twist to breakfast.
Rhubarb: This fruit is too tart and tough to be eaten raw, so cook it into the aforementioned jam, or make it into a compote.
Mango: Chop up into a salsa with avocado to top fish tacos, or blend into a smoothie. Confused on how to cut one up? We have you covered.
Cherries: Cherry pie is always a classic, but if you want to get a little creative, make a French cherry clafoutis.
Avocados: Guacamole, duh. Also, add to pretty much any food to make it instantly better.
Pineapple: If you’re having a BBQ this spring, grilled pineapple is the shit. Alternatively, add it to a pressed ham and cheese. Or for more ideas, check out some inspiration here.
Artichokes: Boil ‘em whole and eat the leaves one at a time and then the heart with aioli or vinaigrette, or just use the hearts and add them to a salad.
Arugula: Add to pastas, pizzas, salads, etc.
Asparagus: Roast them with parmesan and olive oil, or shave them and use them to top a white pizza or eat them with lentils and a fried egg.
Peas: Add to risottos or blend into a soup.
Scallions: Obviously scallion pancakes. Also great as a garnish to most savory dishes.
Leeks: Make into potato-leek soup, or add to a quiche.
Beets: Use raw or roasted in salads, or use them in chocolate cakes (really). Not sure what beets are all about? Check out this handy guide.
Spinach: Use as the base for a salad with strawberries and walnuts, or sautée them with garlic and olive oil.
There you have it friends. Enjoy spring.
Check out more good stuff from Spoon University here: