Eating Seasonally in April!

We’re headed towards warmer days bringing new growth! The team at Greens to Grounds is especially eager for leafy greens and brightly colored root vegetables to liven up meals in light, fresh dishes. We’re also looking out for that fleeting moment when asparagus is in abundance – most likely at the end of this month, or early May. Below is a list of the beautiful produce that’s currently in season.

What’s In Season Right Now:

  • Greens: kale, collards, arugula, spinach, Asian greens, lettuce mix
  • Mushrooms: oyster and shitake
  • Fresh herbs
  • Roots and tubers: sweet potatoes, potatoes, carrots, turnips, leeks
  • Brassicas: cabbage, Brussels sprouts
  • Apples

Some of our favorite recipes featuring these ingredients:

Breakfast

Apples and Cinnamon Overnight Oats from The Little Green Spoon

oats

Ricotta Omelet with Swiss Chard from Real Simple
{can substitute chard with kale, collards, or spinach}

omlete

Carrot Cake Pancakes from Smitten Kitchen

carrot cake

Lunch

Massaged Kale with Lemon Tahini Dressing from In My Bowl

avocado

Roasted Sweet Potato Wraps with Caramelized Onions and Pesto from The Kitchn

sweet potaot wrap

Apple, Cabbage & Cauliflower Crunch Salad with Lemon-Honey Dressing from the Stem Blog

apple cabbage

Dinner

Spiced Turnips with Spinach and Tomatoes from Live Energized

spiced turnip

Chicken with Brussels Sprouts and Mustard from Cooking Light

chicken

Warm Cannellini and Browned Carrot Salad with Dill and Maple from In My Bowl

canelli

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