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

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Gourmandize
Fava beans 8/11

© The Girl in the Little Red Kitchen

Fava beans

Peak season: March-May

Fava beans also known as broad beans, among many other common names, aren't actually beans but belong to the family of peas. They're rich in protein and fiber and low in fat with tons of nutrients that nourish your body in all the right ways. They come in green pods with a bit of a fuzzy texture. Don't buy any bruised or over-sized ones. They'll keep well in the fridge for up to a week. 

What to do with them: To prep them for recipes, you'll need to shell them and peel off the skin first. Then you can incorporate them into veggie side dishes, pastas, salads or puree them into dips and soups. Or try this refreshing and light lemon risotto recipe with fava beans and shrimp. It's a far cry from the creamy, comforting winter risottos you're probably used to by now, but with bikini season around the corner, you'll appreciate the brisk flavors of marinated baked shrimp, combined with a lemony aromatic backdrop. 


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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!