Your ultimate spring produce guide: What's in season plus recipe suggestions
© Minimalist Baker
Artichokes
Peak season: March-May
'Tis the season of artichokes, which means you pretty much have an excuse to eat all the spinach and artichoke dip you want. Artichokes are bursting with antioxidants and are an excellent source of essential vitamins and minerals. Not to mention they're very low in calories, with just 25 calories per one large artichoke.
What to do with them: Make this asparagus, baby artichoke, pesto and goat cheese quiche for the perfect spring brunch dish. It's made with a quinoa crust for even more health points and gets a nice flavor punch from the pesto and tangy goat cheese. Otherwise, try roasting or steaming whole artichokes. Then peel off their leaves so you can dip them in butter or mayonnaise and gently scrape off the fleshy part to eat.
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Chef Tips and Tricks
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
- Combine the rice vinegar and sugar.
- Stir though the cooked sushi rice, and with wet hands, shape into balls.
- Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
- Refrigerate for 15 minutes.
- In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
- Combine the mango, avocado and salmon.
- Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
- Remove the rice cups from the refrigerator, and peel off the parchment paper.
- Distribute the salmon mixture between the rice cups.
- Garnish, serve and enjoy!