Recipes In Season: May

At Lighthearted Kitchen, we’re passionate about using fresh, seasonal produce in all of our meals. That’s why we’re excited to share our new series of seasonal recipes with you! We’ll be highlighting some of our favorite ingredients in season right now, and showing you how to turn them into delicious, nutrient-dense meals that are easy to make at home.

One thing we’ve learned over the years is that cooking with seasonal ingredients requires a certain flexibility and creativity. When you go to your local farmers market, you never know exactly what you’ll find. The key is to be open to the possibilities and let the ingredients guide you.

In May, you might find fresh asparagus, radishes, and beautiful salad greens like Rosa di Verona radicchio. With those, we’ll show you how to make a delicious spring green salad. Can’t find asparagus or radishes? Swap in fresh snap peas or sliced cucumbers. No lemon? Use grapefruit or orange! The important thing is to be adaptable and willing to try new things — you’ll get the freshest, most flavorful produce while supporting local farmers and reducing your carbon footprint.

Spring Green Salad with Asparagus, Radishes & Raw Honey Lemon Vinaigrette

Preheat the oven to 400°F. Roast 1 trimmed bunch of asparagus with a drizzle of olive oil, salt and pepper for 10–12 minutes until tender. Whisk a vinaigrette of 3 Tbsp olive oil, 2 Tbsp lemon juice (orange or grapefruit work), 1 Tbsp raw local honey, and 1/2 tsp Dijon, with salt and pepper. In a large bowl, combine 6 cups local salad greens and a thinly sliced bunch of radishes; add the roasted asparagus and 1/4 cup chopped fresh herbs (parsley, chives, tarragon). Drizzle with the vinaigrette, toss gently, and serve immediately to enjoy the fresh flavors of spring!

With love,
Chelsey Harlien