In Season for April

•Apricots – Toss into a spinach salad with goat cheese and almonds.

•Asparagus – Roast with olive oil, lemon zest, and a sprinkle of parmesan.

•Avocados – Mash onto whole grain toast with chili flakes and a squeeze of lime.

•Bananas – Blend into a creamy smoothie with yogurt and berries.

•Blackberries – Add to oatmeal or yogurt for a naturally sweet boost.

•Broccoli – Sauté with garlic and a splash of soy sauce for a quick side.

•Cabbage – Shred into a crunchy slaw with a light citrus dressing.

•Carrots – Roast with honey and thyme until caramelized and tender.

•Celery – Slice into chicken salad for extra crunch and freshness.

•Collard Greens – Sauté with garlic and olive oil for a simple, hearty green.

•Garlic – Roast whole cloves and spread onto bread or mix into mashed potatoes.

•Herbs – Chop fresh herbs into salads, dressings, or sprinkle over grilled dishes.

•Kale – Massage with lemon and olive oil for a tender, nutrient-packed salad.

•Kiwifruit – Slice into fruit salads or layer into parfaits.

•Lemons – Squeeze over grilled fish or veggies to brighten flavors.

•Lettuce – Build crisp salads or use as wraps for light meals.

•Limes – Add juice to marinades or finish tacos with a fresh squeeze.

•Mushrooms – Sauté until golden and add to pasta or grain bowls.

•Onions – Caramelize slowly for rich flavor in sandwiches or burgers.

•Peas – Toss into pasta or risotto for a pop of sweetness.

•Pineapples – Grill slices and serve with savory meats or desserts.

•Plantains – Slice and pan-fry for a sweet or savory side.

•Radishes – Slice thin for salads or roast to mellow their bite.

•Rhubarb – Cook into a tangy compote for yogurt or desserts.

•Spinach – Toss into eggs, smoothies, or quick sautés.

•Strawberries – Serve fresh, or macerate for topping desserts or oatmeal.

•Swiss Chard – Sauté stems and leaves with garlic and olive oil.

•Turnips – Roast or mash as a lighter alternative to potatoes.