Spring is a fantastic time to embrace the fresh, nutritious produce the change in season brings and get more fruit and veg into your diet. Expect to see a colourful variety of fruits and gorgeous green vegies at the supermarket or your local farmers market.
We’ve put together three recipes that use spring produce.
1. Carrot salad with orange and ginger
Citrus fruits such as lemons, mandarins and oranges are still in season and a perfect addition to your spring menu. Why not try our refreshing carrot salad with orange and ginger – a zesty vitamin-packed side to accompany fish for a lighter dinner meal.
2. Mushroom, spinach and lentil lasagne
Boost your vegie intake by taking advantage of spinach and mushrooms being in season. Try our mushroom, spinach and lentil lasagne recipe which has 3 serves of veg per portion and a lighter take on the traditional beef lasagne.
3. Japanese vegetable pancakes
The warmer weather can bring us out of our winter hibernation. If you are hosting a brunch or lunch you must try our Japanese vegetable pancakes. These pancakes are packed full of seasonal veg and perfect for entertaining!
Why eat seasonally?
There are lots of good reasons to eat seasonal fruit and vegies:
The produce is fresher and more nutritious.
It’s more sustainable and better for the environment.
Supports the Australian farmers and our economy.
Check out our guide to what’s in season for spring: