I have seen a few roundups of recipes lately featuring this months local produce. I don’t know about you, but I love being able to take advantage of local and in season produce for a few reasons:
- I like to support the community farmers
- It tastes better. It honestly does.
- You lower your ecological footprint. My veggies don’t need to a plane to get to my plate. I’m perfectly content with someone picking it for me. I ain’t afraid of germs. 😉
- We are drawn to things in season. Do you find that foods that happen to be in season look really appealing to you? There are some thoughts that we tend to crave things that are in season because they are what our bodies are intended to eat at that time + our body may recognize that they would have more nutrients still left in them as they are fresher (rather then being transported across the globe to reach you)
What are your thoughts?
Do you like eating local?
Do you like going to and/or attend your cities local markets?
As I mentioned, I have seen a ton of these recipe roundups (like this one for all my vegetarian readers out there) and so I decided I would jump on that bandwagon and do my own that showcased recipe inspiration for whatever dietary lifestyle you like to follow.
Before I get to those, what’s in season here in the Greater Toronto Area in May?
So yeah, slim pickings right now, but hey, Spring is slow to start so our produce is slow to really get crazy too.
Now onto the recipes. I hope you enjoy! 🙂
Here’s to a week of dinner ideas.
Startin your week with something fresh and vegetarian. Meatless Mondays if you will.
Spring Risotto with Poached Egg. This recipe can be made vegan by removing the egg. If you don’t do dairy or just butter in general, use some coconut oil for sauteing the vegetables. Light but bursting with flavour, this risotto is glowing with spring colours.
Springy Features: Asparagus, herbs and greens.
After some vegetable lovin, them Paleo folks need a lil more meat on their Tuesday.
Vermont Pork Tenderloin with Fiddleheads. These funky shaped lil fiddleheads are highlighted alongside some good ol’ meat for them carnivore folks.
*Remove beans from the recipe and swap butter for grassfed ghee or coconut oil to make paleo*
Springy Features: Fiddleheads. You can also add some greens and fresh herbs to the succotash as well.
Warming Wednesday up with something light and gluten Free.
Poached Cod In Spring Vegetable Broth. This would make a great light dinner or lunch that highlights the freshness of the vegetables in season.
Springy Features: Asparagus. You could easily throw in things like greens.
Think Red on your Thursday.
Roasted Beet Noodles with Pesto and Baby Kale. This would make a fun, colourful and light appetizer. Ever had bright red noodles before?
Springy Features: Beets, herbs and greens.
This one is a double feature. Didn’t think I would leave you with just a lil salad for your dinner would ya?
Sauteed Scallops with Peas and Rhubarb-Radish Relish. You all know my love for scallops so here is a fresh version of these gems of the sea that filled with many spring ingredients. Look at them colours!
Springy Features: Rhubarb, herbs, greens and radishes.
Fridays are for pizza no?
What about a low FODMAP pizza?
Spring Veggie Polenta Pizza. Pizza! If you are cautious as to which cheeses you use (use FODMAP approved or forgo the cheese and use nutritional yeast for a cheesy note) then this dish is totally gut friendly. Gluten free and can use a variety of local ingredients for your toppings.
Springy Features: Asparagus, optional herbs and greens.
Saturday Dinner with the Kiddos.
For all of the parents out there with picky eaters, this fun dish may help sneak some seasonal veggies into your lil ones.
Blueberry Beet Pancakes. Everyone loves a good “brinner” or breakfast for dinner and what kid would be able to say no to pancakes? Let alone pancakes that are fushia! So they are happy because they are eating pancakes (which they wouldn’t taste the beety flavour, they simply add a natural sweetness) but you are happy because they are getting full of antioxidants. All in a days work.
Springy Features: Beets. You could make a strawberry rhubarb compote for the top for a more seasonal topper. Simply bring chopped strawberries and rhubarb and a lil bit of water to a boil and let simmer until the fruit breaks down. Sweeten if you choose and if you like it a bit thicker, add a tsp or two of chia seeds as a natural jell-ification method.
I had to leave you with at least one dessert. Of course, it’s a healthy-ish dessert. 😉
Ginger Oat Cookie Ice Cream Sandwiches. It’s getting warmer here and there and how cute would these ice cream sammiches be as a way of cooling off? Simply swap the strawberry ice cream with this rhubarb one to get some seasonal produce into this gluten free treat.
Springy Features: Rhubarb and optional beet juice for colour.
Well there you have it friends. One full week of eating locally at dinner. Soon enough we will have much more to work with and that’s when seasonal cooking really gets to shine.
I hope you enjoyed this post and recipe round up. Thanks to all the great bloggers for their recipes.
Favourite seasonal produce item?
Do you like rhubarb?
Ever tried a fiddlehead?