Spring vegetables have arrived! Tender greens, fragrant herbs, and delicate vegetables have begun popping up at your local grocery store or farmers market. The only question left is: how to prepare them?

For April, these fruits, vegetables and herbs are in season: artichokes, arugula, asparagus, bok choy, Chinese broccoli, chives, daikon, leeks, lettuce (spring mix), mushrooms, nettles, potatoes, radishes, rhubarb, scallions, spinach, strawberries, tarragon, and thyme.

Buying fruit and vegetables in season is a win-win. They’re at their peak, so they taste better. In season produce is easier on your wallet because it is abundant and often grown locally. And, they’re bursting with essential vitamins, minerals and antioxidants to support your health.

Spring is a time of renewal. It is the perfect time of the year to experiment and try something new. In that spirit, choose a vegetable or fruit from the list above. It could be one that you’ve never tried before or one that you would like to try in a different way, with a fresh spin. Below are a few ideas on how you might use these vegetables in various types of dishes.

• Salad: Greens/lettuce (baby spinach, arugula or spring mix) with strawberries, toasted pecans, white wine vinaigrette
• Appetizer: Artichoke (steamed); served with a bit of light mayo mixed with lemon juice
• Soup: Potato Leek; try using a different colored potato, such as purple!
• Side dish: roasted asparagus; roasting brings out more flavor than boiling
• Stir fry: add Asian greens: bok choy or Chinese broccoli
• Omelet: try adding leeks, asparagus, mushrooms or fresh chives; eggs for dinner anyone?
• Dessert: Strawberry Rhubarb Crisp; made with oats for fiber, whole grains

Try one or more of these ideas in the next few weeks. Let this list inspire you to experiment and create your own springtime recipes.

Author: Lisa Henderson, MS, RDN