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Your ultimate spring produce guide: What's in season plus recipe suggestions

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Gourmandize
Peas 6/11

Peas

Peak season: April-July

While you're probably more used to eating canned or frozen peas for their convenience, nothing quite compares to the crisp, firm texture of fresh peas. We're not just talking about small peas either—snap peas and snow peas also count. You might not have known, but they're also a surprisingly good source of plant protein. They're best used right after you buy them, but you can also opt to store them in a plastic bag in the fridge for up to 3 days. 

What to do with them: Green peas are an extremely versatile vegetable that you can add to salads, pasta dishes or simply season and serve on their own. Snap and snow peas are great for stir fries or vegetable trays. Avocado toast also has some stiff competition with mashed pea spreads that last longer and are lower in fat. To make, simply cook up some fresh peas, mint and onion in white wine. Don't forget the garlic and seasonings, then roughly puree the cooked mixture using an immersion blender. Season to taste, and spread onto toasted bread slices for a healthy snack.


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VIDEO: Tropical Salmon Sushi Cups

These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!

 

Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!