Something that helps to counter my chronic food fatigue is making an effort to eat as seasonally as possible.
Plus, in-season produce usually tastes better, and it’s probably better for you.
When a food ripens or matures for too long, it loses valuable vitamins and minerals.
And, if you’re lucky enough to findramps, you would be crazy not to buy a bunch.
They’d work great in this recipe instead of the spring onions.
Try it once, and it’ll change the way you think about salad forever.
Fava Bean and Greens PastafromScaling Back
No doubt about it, fava beans are a pain.
But, done right, they’re such a great addition topastas,stir-fries, oregg dishes.
Every spring, they find their way into my kitchen at least once.
This year, it’s in the form of this simple, fresh-flavored weeknight pasta.
And, guys, it wasgreat.
There’s lessavocadothan in most versions, just a quarter of a small avocado per slice of bread.
The radishes add a good crunch without being super overpowering, if you slice them thin enough.
And artichoke-dill combo really works.
Oh Em Gee Veggie BurgersfromOh She Glows
I am not avegetarian.
And they were GOOD.
Oh, and the key to a vegetable pizza that no one will complain about?
Be careful not to overblanch your peas, and don’t skimp on the basil vinaigrette.
It’s the perfect combination of sweet and salty, and it feels just healthy enough.
