Finally, spring is near! I’m camped out on my parents’ couch, recovering from a cold and planning spring recipes in between episodes of House of Cards. Could be worse. It’s hard to believe with all the snow on the ground, but asparagus will be here soon. Yes! I need all the green things after overindulging in Austin all last month.

Thanks again to Becky for letting me base this resource on her “Eat Seasonal” monthly seasonal produce lists. You can download her free screensaver for March produce over here. For more seasonal inspiration, follow me on Pinterest and Instagram, too!

Asparagus

Asparagus is really only worth eating in the springtime. It’s lovely with lemon and mint. Shaved asparagus is great in salads and roasted asparagus makes a perfect springtime side dish. Asparagus elsewhere:

View more C+K asparagus recipes ↣



Avocado

Good gracious, how I love avocado. Avocado on toast is almost impossible to beat, but it’s also a fantastic addition Mexican meals and fresh green recipes of any kind, really. Avocado elsewhere:

View more C+K avocado recipes ↣



broccoli

As it turns out, broccoli is totally irresistible once roasted with olive oil and sea salt. Like all brassicas, broccoli goes great with garlic, ginger, red pepper flakes and other bold flavors. Select small, tightly packed florets with minimal brown spots. Broccoli elsewhere:

View more C+K broccoli recipes ↣



Brussels Sprouts

My beloved Brussels sprouts are still in season! These poor baby cabbages have been maligned for years because someone decided to boil them to soggy, sulfurous deaths. I absolutely love roasted, caramelized Brussels and super crispy fried sprouts that I order at restaurants every chance I can get. I like to shred sprouts in my food processor and use them in slaws—they’re more fine and less watery than their full-sized cabbage cousins. Brussels Sprouts elsewhere:

View more C+K Brussels sprout recipes ↣



cabbage

I just learned that cabbage is in season all year long! Cousin to broccoli, this potent anti-cancerous cruciferous vegetable is great raw, in slaws, roasted in pieces, or chopped and sautéed with olive oil and garlic. Select cabbages with compact heads that feel heavy for the their size. Cabbage generally keeps for a pretty long time in the vegetable crisper, so it’s a good ingredient to keep on hand. Cabbage elsewhere:

View more C+K cabbage recipes ↣



cauliflower

Cauliflower: Trendy since 2012, good for you since forever! Roasting cauliflower with olive oil and sea salt transforms the cruciferous vegetable from bland to French fry irresistible. You can also pulse raw cauliflower in the food processor to give it a rice- or couscous-like texture. I was skeptical about cauliflower crust pizza, but it can actually be pretty good! Cauliflower elsewhere:

View more C+K cauliflower recipes ↣



Citrus fruits

Citrus shows up every year when the sky goes gray and we’re in desperate need of some bright color. You can find some great grapefruit, lemon, orange, clementine and tangerine in stores right now. I use lemon in my favorite salad dressing, it tastes so fresh! Citrus fruits elsewhere:

View more C+K lemon recipes ↣



Greens

Thank goodness for spring greens. Arugula, spinach, lettuce and Swiss chard will start to sprout up soon. I love them every which way: in salads, as pesto, tossed in pasta and sautéed with garlic. Greens elsewhere:

View more C+K arugula recipes ↣



Leeks

I’ve cooked with leeks before, but they haven’t made it to the blog yet. Leeks are related to onions and garlic and have a mild, oniony flavor. They grow in bundled “leaf sheaths” that look similar to celery stalks. You probably won’t want to cook with the dark green parts, which are pretty tough. They’re pretty difficult to clean because dirt gets in between the sheaths. Here’s how to clean them. Leeks elsewhere:

mushrooms

Mushrooms are weird. They’re fungi! Edible, earthy mushrooms can be eaten raw, cooked, and so forth. They pair well with garlic, shallots, olive oil, pepper, dry red wine and herbs like flat-leaf parsley, chives, rosemary, tarragon and thyme Mushrooms elsewhere:

View more C+K mushroom recipes ↣



parsnips

Parsnips are root vegetables that look like off-white carrots with parsley-like, leafy tops. Unsurprisingly, they’re related to both carrots and parsley. Parsnips are usually served roasted or cooked, but can also be eaten raw. They’re particularly high in potassium. I don’t have any parsnip recipes (yet), but I’ll work on that! Parsnips elsewhere:

Peas

I’m so glad I gave peas a chance. Peas get sweeter with a little heat, but they don’t need much more than that. They go great with a little butter and salt, maybe with some garlic or mint, too. Peas elsewhere:

radishes

How I love radishes! Raw, chopped radishes lend a spicy crunch to salads and makes a great garnish for fresh Mexican meals. I often prefer radishes to raw red onion, which can easily overwhelm other raw ingredients. Whole, raw, spicy radishes served with butter and flaky salt are an incredibly simple and delicious appetizer. I also love pickled radishes, but the verdict is still out on roasted radishes. Radishes elsewhere:

View more C+K radish recipes ↣



Sweet Potatoes

I used to hate sweet potatoes! Then I tried a savory sweet potato fry and changed my tune. I still don’t enjoy sweetened sweet potatoes (marshmallow sweet potato casserole, no thank you), but I could live off of salted, caramelized, roasted sweet potato. I especially love Mexican-style sweet potatoes with black beans, salsa verde and hot sauce! Sweet potatoes elsewhere:

View more C+K sweet potato recipes ↣



Looking for an ingredient that didn’t make the list? Check my ingredient index for relevant recipes.

More resources you might appreciate: 16 recipes that pack well for lunch (see also, lunch packing tips), 14 simple weeknight dinners and your 10 favorite recipes from 2014.