List of Seasonal Spring Fruits and Veggies
From veggies to fruits, here’s a short but sweet seasonal produce guide with some of our favorite ingredients.- apricots
- avocados
- kumquats
- strawberries
- spring lettuce
- beetroot
- fennel bulbs
- kohlrabi
- arugula
- parsley
- spring onions
- kale
- blueberries
- mint
- endive
- swiss chard
- radicchio
- butter lettuce
- broccoli
- cabbage
- carrots
- peas
- rhubarb
- radishes
- asparagus
- leeks
Gluten Free Strawberry Pistachio Brownies
Did you happen gather extra strawberries at the farmer’s market? Perfect! If you’re in the mood for a sweet treat, these Gluten Free Strawberry Pistachio Brownies are the ultimate in springtime decadence. The flavors of fresh strawberries, pistachios and chocolate combine for a gluten free and easy-to-make dessert. You can also substitute our Unbleached White All Purpose Flour if you have that on hand and use cocoa powder in equal amounts as a substitute for cacao powder, if you’d like. These treats are a surprising and creative addition to any springtime gathering and will have your guests raving (and going back for seconds, of course). Top with flaked sea salt for the final touch of elegance.
Black Bean Quinoa Salad
This Black Bean Quinoa Salad highlights one our favorite produce ingredients of the season, baby arugula. This salad can be eaten as a meal on its own or served alongside the main course of your choosing. Not only is it delicious, but it’s also vegan, gluten free and packed with protein. The mix of salad ingredients like bell peppers, onion, cilantro, black beans, baby arugula and quinoa with a bright and citrus-filled lime juice dressing tastes like springtime on a plate. You can also substitute spinach (another springtime veggie) for the arugula if you’d rather.
Bob’s Shamrock Soup
Bob’s Shamrock Soup is filled with nutritious ingredients of the season. It’s great for those spring days when the chill of winter is still lingering and you’re wanting to cozy up with a bowl of something tasty and warm. This soup was featured at the 40th anniversary Shamrock Run in our hometown of Portland, Oregon and is a show-stopping crowd-pleaser. It’s made with ingredients like yellow onion, celery stalk, garlic cloves, fresh rosemary, sage, thyme, green cabbage, Organic Farro, lentils, chopped kale and more.
Spring Farro and Greens Salad with Homemade Avocado Ranch Dressing
If there is a recipe that screams springtime, this Spring Farro and Greens Salad with Homemade Avocado Ranch Dressing would be it. Chef Billy Parisi mentions that one of his favorite things to do every day is visit the local market and see what’s in season, what’s on sale and how he can use it in his recipes of the day. With spring, items like spring mix lettuces, peas and edamame are in peak season, so he combines them with additional ingredients like asparagus, farro, radish, cucumber and green onions for a green-hued, nutrient-packed dish. Our favorite part is the homemade ranch with its simple spice blend of onion powder, garlic powder, salt and dill and its base of mayonnaise, buttermilk and avocado. Definitely trust Billy when he says you’ll never go back to store-bought ranch after a taste of this.
Farro Veggie Burgers
If you’re looking for another recipe that incorporates farro, these Farro Veggie Burgers are full of flavor and texture. Note that the patties are a bit crumbly and if you have trouble when you try to shape them, you can add additional eggs one at a time or drizzle a bit of the reserved bean liquid until the mixture sticks together. There will be lots of fresh parsley at the farmer’s market and good ingredients for topping your burgers, too, like the radicchio shown in the final burger image. Radicchio has a fantastically bitter and spicy taste, which complements these veggie burgers perfectly (especially with the spread of a creamy sauce).
Savory Waffles with Blueberries and Mint
Blueberries and mint are two bright and well-known springtime produce items. They’re popular when put together in salads or drinks, but how about waffles? These Savory Waffles with Blueberry and Mint put a fun twist on these seasonal ingredients. This recipe was developed by Sophia Malek for the Bob’s Red Mill Cooking School and comes complete with a Paleo-friendly hollandaise sauce (to make it a stand-out brunch recipe). The waffles are made with our Paleo Pancake & Waffle Mix, eggs, water and coconut oil and the hollandaise is created with egg yolks, water, lemon juice and ghee (or coconut oil). Drizzle it all with balsamic reduction and top it with fresh mint, fresh blueberries and fresh green onion, and you’re in for a treat!
Strawberries & Cream Smoothie
Smoothies are a simple and nutritious way to showcase the ingredients of the season (especially when there are strawberries involved). This Strawberries & Cream Smoothie is made with Vanilla Protein Powder Nutritional Booster, unsweetened coconut milk yogurt, raw cashews, Medjool dates, ground cinnamon, unsweetened almond milk, frozen strawberries, and ice. Make this smoothie when you’re on the go and in need of a good pick-me-up! It will become a springtime staple among both kids and adults, so make sure to pick up those strawberries when you’re at the farmer’s market.
Savory Spring Dutch Baby
This Savory Spring Dutch Baby is a deep dish pancake and so fun to make for breakfast or brunch. Incorporate fresh spring herbs in to the batter and top your creation with your farmer’s market spring finds, like leeks and asparagus. The dish is served with fried eggs on top, which not only looks beautiful, but adds extra protein, too. Once you start experimenting with Dutch babies, the possibilities are endless!
Freekeh Pilaf with Apricots and Almonds
Apricots are one of the sweetest additions to the line-up of springtime fruits. If you find apricots at your local store, snatch them up! This Freekeh Pilaf with Apricots and Almonds is an excellent way to utilize them. The dish is made with chopped onion, olive oil, sliced almonds, Organic Cracked Freekeh, garlic, cumin, coriander, salt, vegetable stock, lemon juice and diced dried apricots (though you can use fresh apricots, too).
Swiss Chard and Mushroom Popover Bake
Swiss chard is a powerhouse of nutrition and a good source of vitamins K, A and C. You’ll find its leafy stalks beautifully displayed in spring farmer’s markets alongside its fellow green companions like kale and spring lettuce. This Swiss Chard and Mushroom Popover Bake is made with ingredients like crimini mushrooms, Swiss chard, red onion, thyme, rosemary, provolone cheese and Garbanzo Bean Flour. This is a great dish to eat for breakfast, lunch or dinner. And if you find you love Swiss chard (like we do) experiment with more recipes like this one for Teff “Polenta” with Sautéed Chard.
Vegetable Bounty Quinoa Salad with Asian Vinaigrette
This recipe name of this Vegetable Bounty Quinoa Salad with Asian Vinaigrette says it all! Use your fresh farmer’s market finds alongside creamy kidney beans, and a sweet citrusy dressing to complement the earthy flavors of the quinoa. Add grilled veggies and the protein of your choice to pack this dish with even more nutrition. This is a great recipe to make ahead of time and throw in your bag to take to work.
Whether you’re making salad, smoothies or a savory Dutch baby, we hope this article has inspired a visit to your local farmer’s market for all sorts of fresh ingredients.
Using seasonal produce is a fantastic way to appreciate the bounty of the season. Whether you’re eating Swiss chard or sweet peas, the options for tasty and nutritious greens, fruits and veggies are plentiful this season.
Whip up a springtime produce inspired dish and bask in the spring sunshine! Have any favorite ways you like to use your spring produce? Feel free to share them with us in the comments below! 