A SEASONAL

RECIPE GUIDE
for April
 Welcome to our
IN-DEPTH &
SEASONAL
monthly recipe & produce guide

As each new month begins, we love sharing

seasonal produce guides to help you
understand what’s in season, but we wanted to
give you more than that this April.
Our newest in-depth guide will give you all the
benefits of eating seasonally with thought-out
recipes for each produce item. We want to give
you all the opportunity to bring a little
Lighthearted to your Kitchen!
In Season:

APRIL
Peas Pears Leeks
Carrots Radish Fennel
Asparagus Rhubarb Artichoke
 APRIL
SEASONAL PRODUCE GUIDE
& their benefits
RADISHES
Contains sulfur-containing substances that reduce
inflammation and interfere with growth of cancer
cells. Also a great source of antioxidants.
PEARS
Great for digestive health since it contains soluble
and insoluble fibers. Green pears protect eye health
and are anti-inflammatory. Red pears reduce the
risk of diabetes.
RHUBARB
A great source of Vitamin K which helps with bone
health and blood clotting. Contains Vitamin A which
keeps skin healthy and is high in antioxidants.
PEAS
High in fiber to promote digestion and iron which
promotes red blood cell production. They are rich in
Vitamin C which promotes collagen production.
LEEKS
Source of soluble fiber which promotes healthy gut
bacteria. Contains folate which lowers risk of heart
attacks. High levels of vitamin A which supports the
immune system.
ARTICHOKE
Packed with lots of nutrients like fiber, vitamins C
and K, folate, iron, magnesium and zinc. It can lower
cholesterol and regulate blood pressure.
FENNEL
Incredible benefits such as improved heart health and
reduced inflammation. May also boost digestion & aid
with gastrointestinal issues.
ASPARAGUS
Contains potassium which lowers blood pressure,
contains glutathione which protects against cancers
and has anti-aging properties. It's also a natural
diuretic.
CARROTS
Contains insoluble fiber which regulates insulin and
blood sugar. Also reduced risk of heart disease and
supports immunity with vitamins A and C.
CABBAGE
Full of fiber, vitamins and minerals such as potassium
which lowers blood pressure and ascorbic acid which
boosts collagen and your immune system.
 APRIL
recipe ideas

Radishes
Roasted Radishes
Ingredients: Radishes, olive oil, garlic powder, salt, pepper, fresh parsley.
Instructions: Toss halved radishes with olive oil, garlic powder, salt, and pepper. Roast in the oven until tender and slightly
caramelized. Garnish with fresh parsley before serving.

Radish and Avocado Toast

Ingredients: Bread slices, ripe avocados, radishes, lemon juice, salt, pepper, red pepper flakes, microgreens.
Instructions: Mash ripe avocados with lemon juice, salt, pepper, and red pepper flakes. Spread on toasted bread slices. Top
with thinly sliced radishes and microgreens.

Pickled Radishes
Ingredients: Radishes, white vinegar, water, sugar, salt, whole black peppercorns, mustard seeds.
Instructions: Slice radishes thinly. In a saucepan, heat vinegar, water, sugar, salt, and spices until sugar and salt dissolve. Pour
over radishes in a jar. Let cool, then refrigerate. Enjoy pickled radishes on sandwiches, salads, or as a snack.

Radish and Feta Cheese Crostini

Ingredients: Baguette slices, feta cheese, radishes, honey, fresh thyme leaves, olive oil, salt, pepper.
Instructions: Toast baguette slices. Spread with feta cheese and top with thinly sliced radishes. Drizzle with honey, olive oil,
and sprinkle with thyme leaves, salt, and pepper.

Radish and Mint Yogurt Dip

Ingredients: Greek yogurt, radishes, fresh mint leaves, lemon zest, salt, pepper.
Instructions: Finely chop radishes and mint leaves. Mix into Greek yogurt along with lemon zest, salt, and pepper. Serve as a
dip with vegetable sticks or pita bread.

Radish and Spinach Omelette

Ingredients: Eggs, radishes, spinach, feta cheese, olive oil, salt, pepper.
Instructions: Sauté sliced radishes and spinach in olive oil until wilted. Pour beaten eggs seasoned with salt and pepper over
the vegetables. Cook until set, then sprinkle with crumbled feta cheese. Fold and serve hot.

Radish and Tuna Salad

Ingredients: Canned tuna, radishes, celery, red onion, mayonnaise, Dijon mustard, lemon juice, salt, pepper, parsley.
Instructions: Drain canned tuna and mix with thinly sliced radishes, chopped celery, and red onion. Stir in mayonnaise, Dijon
mustard, and lemon juice. Season with salt, pepper, and chopped parsley. Serve over lettuce leaves or in sandwiches.

Radish and Chickpea Curry

Ingredients: Radishes, chickpeas, onion, garlic, ginger, tomato, coconut milk, curry powder, turmeric, cumin, coriander, salt,
pepper, cilantro.
Instructions: Sauté chopped onion, garlic, and ginger until fragrant. Add diced radishes, chickpeas, diced tomato, coconut
milk, and spices. Simmer until radishes are tender. Garnish with chopped cilantro before serving with rice or naan.

Radish and Carrot Slaw

Ingredients: Radishes, carrots, apple cider vinegar, honey, Dijon mustard, olive oil, salt, pepper, chopped parsley.
Instructions: Shred radishes and carrots. Whisk together apple cider vinegar, honey, Dijon mustard, olive oil, salt, and pepper.
Toss with shredded vegetables and chopped parsley. Chill before serving as a refreshing side dish.

Radish and Cucumber Salad

Ingredients: Radishes, cucumbers, red onion, lemon juice, olive oil, salt, pepper, fresh dill.
Instructions: Thinly slice radishes and cucumbers, and finely chop red onion. Toss together with lemon juice, olive oil, salt,
pepper, and chopped dill. Serve chilled.
 APRIL
recipe ideas

Pears
Pear and Gorgonzola Pizza
Ingredients: Pizza dough, ripe pears, gorgonzola cheese, walnuts, honey, fresh thyme.
Instructions: Roll out pizza dough and top with sliced pears, crumbled Gorgonzola cheese, and chopped walnuts. Drizzle with
honey and sprinkle with fresh thyme leaves. Bake until crust is golden and cheese is bubbly.

Spiced Pear Smoothie

Ingredients: Ripe pears, greek yogurt, almond milk, honey, cinnamon, nutmeg, ice cubes.
Instructions: Blend chopped pears with Greek yogurt, almond milk, honey, cinnamon, nutmeg, and ice cubes until smooth. Adjust
sweetness to taste and serve immediately.

Pear and Arugula Salad with Candied Pecans

Ingredients: Arugula, ripe pears, candied pecans, blue cheese, balsamic vinaigrette.
Instructions: Toss arugula with sliced pears, candied pecans, and crumbled blue cheese. Drizzle with balsamic vinaigrette and
serve as a refreshing salad.

Pear and Brie Quesadillas

Ingredients: Flour tortillas, ripe pears, brie cheese, honey, thyme leaves.
Instructions: Spread Brie cheese on one half of a tortilla. Top with thinly sliced pears, drizzle with honey, and sprinkle with thyme
leaves. Fold the tortilla in half and cook in a skillet until golden and crispy on both sides. Slice and serve warm.

Pear and Cranberry Crisp

Ingredients: Ripe pears, fresh or frozen cranberries, raw sugar, oats, flour, butter, cinnamon, nutmeg, vanilla ice cream.
Instructions: Mix sliced pears and cranberries with raw sugar, cinnamon, and nutmeg. Spread in a baking dish. In a separate bowl,
combine oats, flour, and cubed butter to make the crisp topping. Sprinkle over the fruit mixture and bake until bubbly and golden.
Serve warm with vanilla ice cream.

Ginger Pear Tea Bread

Ingredients: All-purpose flour, ripe pears, brown sugar, eggs, olive oil, ginger, cinnamon, nutmeg, baking soda, salt.
Instructions: Mix grated pears with brown sugar, eggs, and olive oil. Stir in flour, ginger, cinnamon, nutmeg, baking soda, and salt
until combined. Pour into a loaf pan and bake until a toothpick inserted into the center comes out clean. Allow to cool before
slicing.

Pear and Blueberry Crumble Bars

Ingredients: Ripe pears, blueberries, sugar, lemon juice, flour, oats, raw butter, cinnamon, salt.
Instructions: Cook diced pears and blueberries with sugar and lemon juice until soft. In a separate bowl, mix flour, oats, melted
raw butter, cinnamon, and salt to make the crumble topping. Press half of the mixture into a baking dish, top with the fruit
mixture, then sprinkle the remaining crumble on top. Bake until golden and bubbly. Let cool before cutting into bars.

Pear and Spinach Salad with Maple Vinaigrette

Ingredients: Baby spinach, ripe pears, goat cheese, pecans, red onion, maple syrup, apple cider vinegar, Dijon mustard, olive oil,
salt, pepper.
Instructions: Toss baby spinach with sliced pears, crumbled goat cheese, chopped pecans, and thinly sliced red onion. Whisk
together maple syrup, apple cider vinegar, Dijon mustard, olive oil, salt, and pepper to make the vinaigrette. Drizzle over the salad
before serving.

Pear and Caramelized Onion Tart

Ingredients: Puff pastry, ripe pears, caramelized onions, Gruyere cheese, thyme leaves, salt, pepper.
Instructions: Roll out puff pastry and top with caramelized onions, sliced pears, shredded Gruyere cheese, and fresh thyme leaves.
Bake until pastry is golden and cheese is melted. Serve warm as an appetizer or light meal.

Pear and Vanilla Bean Sorbet

Ingredients: Ripe pears, sugar, water, lemon juice, vanilla bean.
Instructions: Peel and chop pears, then cook with sugar, water, lemon juice, and scraped vanilla bean seeds until soft. Blend until
smooth, then chill the mixture. Churn in an ice cream maker according to instructions until it reaches a sorbet consistency. Freeze
until firm before serving.
 APRIL
recipe ideas

Rhubarb
Rhubarb Crisp
Ingredients: Rhubarb, raw honey, whole wheat flour, rolled oats, butter, cinnamon, nutmeg, salt.
Instructions: Mix chopped rhubarb with raw honey and spread in a baking dish. In a separate bowl, combine whole wheat
flour, rolled oats, raw honey, cinnamon, nutmeg, and salt. Cut in butter until crumbly, then sprinkle over the rhubarb. Bake
until topping is golden and rhubarb is bubbling.

Rhubarb Compote
Ingredients: Rhubarb, raw honey, water, lemon juice, vanilla extract.
Instructions: Cook chopped rhubarb with raw honey, water, lemon juice, and vanilla extract until soft and syrupy. Serve
warm or chilled over organic yogurt, or use as a topping for pancakes or oatmeal.

Strawberry Rhubarb Pie

Ingredients: Rhubarb, strawberries, raw honey, whole wheat flour, butter, pie crust.
Instructions: Mix chopped rhubarb and strawberries with raw honey and whole wheat flour. Place in a whole wheat pie
crust, dot with butter, and cover with another crust. Bake until golden and bubbling.

Rhubarb Ginger Jam

Ingredients: Rhubarb, raw honey, ginger, lemon juice.
Instructions: Cook chopped rhubarb with raw honey, grated ginger, and lemon juice until thickened. Pour into sterilized jars
and seal for homemade jam.

Rhubarb Custard Bars

Ingredients: Rhubarb, raw honey, coconut flour, butter, eggs, raw milk, vanilla extract, salt.
Instructions: Make a coconut flour crust with coconut flour, raw honey, and butter. Pour a custard mixture of eggs, raw
milk, raw honey, and vanilla extract over chopped rhubarb. Bake until set and golden.

Rhubarb Ginger Crumble Cake

Ingredients: Rhubarb, raw honey, almond flour, baking powder, butter, eggs, raw milk, ginger, cinnamon, salt.
Instructions: Mix chopped rhubarb with raw honey and ginger. Make a cake batter with almond flour, baking powder, raw
honey, butter, eggs, raw milk, ginger, cinnamon, and salt. Pour batter into a pan, top with rhubarb mixture, and sprinkle
with crumble topping. Bake until golden and a toothpick comes out clean.

Rhubarb Strawberry Galette with Spelt Flour Crust

Ingredients: Rhubarb, strawberries, raw honey, spelt flour, butter, pie crust.
Instructions: Roll out a spelt flour pie crust and place chopped rhubarb and strawberries in the center. Sprinkle with raw
honey and fold the edges of the crust over the fruit. Bake until golden and bubbly.

Rhubarb Mint Mojito

Ingredients: Rhubarb syrup (made from rhubarb, raw honey, water), mint leaves, lime juice, white rum, soda water, ice.
Instructions: Mix rhubarb syrup, mint leaves, lime juice, and white rum in a glass. Top with soda water and ice. Garnish with
mint leaves and a slice of lime.

Rhubarb Chutney
Ingredients: Rhubarb, onion, raw honey, apple cider vinegar, ginger, garlic, mustard seeds, cinnamon, cloves, salt.
Instructions: Cook chopped rhubarb and onion with raw honey, apple cider vinegar, grated ginger, minced garlic, mustard
seeds, cinnamon, cloves, and salt until thickened. Serve with raw cheese, crackers, or grilled meats.

Rhubarb Elderflower Sorbet

Ingredients: Rhubarb, raw honey, water, elderflower cordial.
Instructions: Cook chopped rhubarb with raw honey and water until soft. Puree, then mix in elderflower cordial. Churn in
an ice cream maker until frozen. Serve as a refreshing dessert.
 APRIL
recipe ideas

Peas
Pea and Mint Soup
Ingredients: Peas, vegetable broth, onion, garlic, mint leaves, olive oil, salt, pepper, raw cream (optional).
Instructions: Sauté chopped onion and garlic in olive oil until softened. Add peas and vegetable broth, then simmer until peas are tender.
Blend until smooth, then stir in chopped mint leaves. Season with salt and pepper to taste. For a creamier texture, add a splash of cream
before serving.

Pea and Feta Pasta Salad

Ingredients: Pasta shells, peas, cherry tomatoes, feta cheese, red onion, olive oil, lemon juice, salt, pepper, fresh basil.
Instructions: Cook pasta according to package instructions. Drain and rinse with cold water. In a bowl, combine cooked pasta with peas,
halved cherry tomatoes, crumbled feta cheese, and thinly sliced red onion. Dress with olive oil, lemon juice, salt, pepper, and chopped
fresh basil. Toss to combine and serve chilled.

Pea and Ham Risotto

Ingredients: Arborio rice, peas, cooked ham, onion, garlic, chicken broth, white wine, Parmesan cheese, butter, salt, pepper.
Instructions: Sauté diced onion and minced garlic in butter until translucent. Add Arborio rice and cook until lightly toasted. Deglaze
with white wine, then gradually add chicken broth, stirring frequently, until rice is creamy and cooked al dente. Stir in cooked peas,
diced ham, grated Parmesan cheese, salt, and pepper before serving.

Minty Pea Hummus

Ingredients: Peas, chickpeas, garlic, lemon juice, tahini, olive oil, fresh mint leaves, cumin, salt, pepper.
Instructions: Blend cooked peas, chickpeas, minced garlic, lemon juice, tahini, olive oil, fresh mint leaves, cumin, salt, and pepper until
smooth. Adjust seasoning to taste and serve as a dip with pita bread or vegetable sticks.

Pea and Potato Curry

Ingredients: Peas, potatoes, onion, garlic, ginger, tomatoes, coconut milk, curry powder, turmeric, cumin, coriander, chili flakes, salt,
pepper, cilantro.
Instructions: Sauté diced onion, minced garlic, and grated ginger until fragrant. Add diced potatoes, tomatoes, and spices, then cook until
potatoes are tender. Stir in peas and coconut milk, then simmer until heated through. Garnish with chopped cilantro and serve with rice
or naan.

Smashed Pea and Ricotta Toast

Ingredients: Bread slices, peas, ricotta cheese, lemon zest, olive oil, salt, pepper, red pepper flakes, fresh mint leaves.
Instructions: Toast bread slices and top with a mixture of smashed peas, ricotta cheese, lemon zest, olive oil, salt, pepper, and red pepper
flakes. Garnish with torn fresh mint leaves before serving.

Pea and Bacon Quiche

Ingredients: Pie crust, peas, bacon, onion, garlic, eggs, milk, raw cheddar, salt, pepper, nutmeg.
Instructions: Bake pie crust. Sauté diced bacon, chopped onion, and minced garlic until bacon is crispy. Spread mixture over the pie crust.
Whisk together eggs, milk, grated raw cheddar, salt, pepper, and nutmeg, then pour over the bacon mixture. Bake until set and golden
brown.

Pea and Asparagus Risotto

Ingredients: Arborio rice, peas, asparagus, onion, garlic, vegetable broth, white wine, Parmesan cheese, butter, salt, pepper.
Instructions: Sauté diced onion and minced garlic in butter until translucent. Add Arborio rice and cook until lightly toasted. Deglaze
with white wine, then gradually add vegetable broth, stirring frequently, until rice is creamy and cooked al dente. Stir in cooked peas,
chopped asparagus, grated Parmesan cheese, salt, and pepper before serving.

Pea and Spinach Stuffed Chicken Breast

Ingredients: Chicken breasts, peas, spinach, garlic, lemon zest, Parmesan cheese, olive oil, salt, pepper.
Instructions: Pound chicken breasts until thin. In a bowl, mix cooked peas, chopped spinach, minced garlic, lemon zest, grated Parmesan
cheese, olive oil, salt, and pepper. Spread mixture over each chicken breast, then roll up and secure with toothpicks. Bake until chicken is
cooked through.

Pea and Corn Fritters

Ingredients: Peas, corn, flour, eggs, milk, green onions, parsley, salt, pepper, coconut oil.
Instructions: In a bowl, combine cooked peas, corn, flour, beaten eggs, milk, chopped green onions, chopped parsley, salt, and pepper. Mix
until well combined. Heat coconut oil in a skillet, then drop spoonfuls of batter into the hot oil. Cook until golden brown on both sides.
Serve hot.
 APRIL
recipe ideas

Leeks
Potato Leek Soup
Ingredients: Leeks, potatoes, onion, garlic, vegetable broth, thyme, bay leaves, cream (optional), salt, pepper.
Instructions: Sauté chopped leeks, onion, and garlic until softened. Add diced potatoes, thyme, and bay leaves, then pour in
vegetable broth. Simmer until potatoes are tender. Blend until smooth, then stir in cream if desired. Season with salt and pepper to
taste.

Grilled Leeks with Lemon Vinaigrette

Ingredients: Leeks, olive oil, lemon juice, Dijon mustard, honey, salt, pepper, fresh parsley.
Instructions: Halve leeks lengthwise and brush with olive oil. Grill until tender and charred. Whisk together lemon juice, Dijon
mustard, honey, salt, pepper, and chopped parsley to make the vinaigrette. Drizzle over grilled leeks before serving.

Leek and Mushroom Quiche

Ingredients: Pie crust, leeks, mushrooms, eggs, milk, Gruyere cheese, olive oil, salt, pepper, nutmeg.
Instructions: Sauté sliced leeks and mushrooms in olive oil until softened. Line a pie crust with the leek and mushroom mixture.
Whisk together eggs, milk, grated Gruyere cheese, salt, pepper, and nutmeg. Pour over the leeks and mushrooms. Bake until set
and golden.

Braised Chicken with Leeks and White Wine

Ingredients: Chicken pieces, leeks, white wine, chicken broth, garlic, thyme, rosemary, olive oil, salt, pepper.
Instructions: Brown chicken pieces in olive oil. Remove from the pan and sauté sliced leeks and minced garlic until softened.
Deglaze with white wine, then add chicken broth, thyme, and rosemary. Return chicken to the pan and braise until cooked
through.

Leek and Goat Cheese Tart

Ingredients: Puff pastry, leeks, goat cheese, eggs, cream, olive oil, salt, pepper, nutmeg.
Instructions: Roll out puff pastry and line a tart pan. Sauté sliced leeks in olive oil until soft. Spread cooked leeks over the pastry,
then crumble goat cheese on top. Whisk together eggs, cream, salt, pepper, and nutmeg, then pour over the leeks and cheese. Bake
until golden and set.

Potato Leek Gratin

Ingredients: Leeks, potatoes, Gruyere cheese, garlic, thyme, cream, butter, salt, pepper.
Instructions: Layer thinly sliced potatoes and leeks in a baking dish. Sprinkle with grated Gruyere cheese, minced garlic, and
thyme leaves. Pour over cream and dot with butter. Bake until potatoes are tender and top is golden brown.

Sauteed Leeks with Garlic and Herbs

Ingredients: Leeks, garlic, olive oil, thyme, parsley, salt, pepper.
Instructions: Slice leeks and sauté in olive oil until tender. Add minced garlic and chopped herbs (such as thyme and parsley).
Season with salt and pepper to taste. Serve as a side dish or topping for grilled meats.

Leek and Bacon Pasta

Ingredients: Leeks, bacon, pasta, garlic, white wine, Parmesan cheese, olive oil, salt, pepper, parsley.
Instructions: Cook pasta according to package instructions. Sauté sliced leeks and chopped bacon in olive oil until golden. Add
minced garlic and deglaze with white wine. Toss cooked pasta with the leek and bacon mixture, then sprinkle with grated
Parmesan cheese and chopped parsley.

Creamy Leek and Spinach Risotto

Ingredients: Arborio rice, leeks, spinach, white wine, vegetable broth, Parmesan cheese, butter, olive oil, salt, pepper.
Instructions: Sauté sliced leeks in olive oil until soft. Add Arborio rice and cook until translucent. Deglaze with white wine, then
gradually add vegetable broth, stirring frequently, until rice is creamy and cooked al dente. Stir in chopped spinach, grated
Parmesan cheese, and butter. Season with salt and pepper to taste.

Leek and Potato Galette

Ingredients: Pie crust, leeks, potatoes, olive oil, thyme, Parmesan cheese, salt, pepper.
Instructions: Roll out pie crust and place thinly sliced potatoes and leeks in the center, leaving a border. Drizzle with olive oil,
sprinkle with thyme leaves and grated Parmesan cheese, then season with salt and pepper. Fold the edges of the crust over the
filling. Bake until golden and potatoes are tender.
 APRIL
recipe ideas

Asparagus
Grilled Asparagus with Lemon and Garlic
Ingredients: Asparagus, lemon, garlic, extra virgin olive oil, sea salt, black pepper, parsley.
Instructions: Trim the woody ends of the asparagus and toss with olive oil, minced garlic, lemon zest, sea salt, and black pepper. Grill until tender
and slightly charred. Squeeze fresh lemon juice over the grilled asparagus and garnish with chopped parsley before serving.

Asparagus and Spring Pea Risotto

Ingredients: Arborio rice, asparagus, spring peas, shallots, garlic, white wine, vegetable broth, Parmesan cheese, extra virgin olive oil, salt,
pepper.
Instructions: Sauté diced shallots and minced garlic in olive oil until translucent. Add Arborio rice and cook until lightly toasted. Deglaze with
white wine, then gradually add vegetable broth, stirring frequently, until rice is creamy and cooked al dente. Stir in chopped asparagus, spring
peas, grated Parmesan cheese, salt, and pepper before serving.

Asparagus and Mushroom Quiche with Almond Flour Crust

Ingredients: Almond flour, eggs, butter, asparagus, mushrooms, shallots, garlic, thyme, nutmeg, salt, pepper.
Instructions: Make a crust by mixing almond flour, melted butter, and beaten eggs. Press into a pie dish and bake until golden. Sauté sliced
mushrooms, chopped asparagus, diced shallots, and minced garlic until tender. Spread the mixture over the crust, then pour over a mixture of
beaten eggs, thyme, nutmeg, salt, and pepper. Bake until set and golden.

Salmon with Asparagus and Herb Butter

Ingredients: Salmon fillets, asparagus, butter, garlic, lemon zest, parsley, dill, salt, pepper.
Instructions: Season salmon fillets with salt, pepper, and minced garlic. Roast in the oven until almost cooked through. Add trimmed asparagus
to the baking sheet and continue roasting until salmon is cooked and asparagus is tender. Meanwhile, melt butter with lemon zest, chopped
parsley, and dill. Drizzle over the salmon and asparagus before serving.

Asparagus and Goat Cheese Frittata

Ingredients: Eggs, asparagus, goat cheese, garlic, shallots, thyme, olive oil, salt, pepper.
Instructions: Sauté sliced asparagus, minced garlic, and diced shallots in olive oil until tender. In a bowl, whisk together eggs, crumbled goat
cheese, chopped thyme, salt, and pepper. Pour the egg mixture over the asparagus in the skillet and cook until set. Finish under the broiler until
golden brown.

Lemon Herb Chicken with Asparagus and Potatoes

Ingredients: Chicken thighs, asparagus, potatoes, lemon, garlic, rosemary, thyme, olive oil, salt, pepper.
Instructions: Season chicken thighs with salt, pepper, minced garlic, and chopped herbs. Roast in the oven until almost cooked through. Add
halved potatoes to the baking sheet and continue roasting until chicken is cooked and potatoes are tender. Toss trimmed asparagus with olive oil,
lemon zest, salt, and pepper, then add to the baking sheet for the last few minutes of cooking.

Asparagus and Spring Vegetable Stir-Fry

Ingredients: Asparagus, snap peas, bell peppers, carrots, garlic, ginger, soy sauce, sesame oil, green onions, sesame seeds.
Instructions: Stir-fry sliced asparagus, snap peas, julienned bell peppers, and matchstick carrots in sesame oil with minced garlic and ginger until
tender-crisp. Add soy sauce and sliced green onions, then sprinkle with toasted sesame seeds before serving.

Asparagus and Radish Salad with Citrus Vinaigrette

Ingredients: Asparagus, radishes, mixed greens, orange, lemon juice, extra virgin olive oil, honey, Dijon mustard, salt, pepper.
Instructions: Steam or blanch asparagus until just tender. Thinly slice asparagus, radishes, and orange segments. Arrange them on a bed of mixed
greens. Whisk together lemon juice, olive oil, honey, Dijon mustard, salt, and pepper to make the vinaigrette. Drizzle over the salad before
serving.

Asparagus and Bacon Wrapped Chicken Breasts

Ingredients: Pasture raised chicken breasts, asparagus, bacon, garlic powder, onion powder, smoked paprika, salt, pepper.
Instructions: Season chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper. Wrap each chicken breast with a few
spears of asparagus and slices of bacon. Secure with toothpicks, then roast in the oven until chicken is cooked through and bacon is crispy.

Grilled Asparagus and Halloumi Salad with Mint Pesto

Ingredients: Asparagus, halloumi cheese, mint leaves, parsley, garlic, lemon juice, extra virgin olive oil, pine nuts, salt, pepper.
Instructions: Grill asparagus spears until tender and charred. Grill slices of halloumi cheese until golden brown. For the pesto, blend mint leaves,
parsley, garlic, lemon juice, olive oil, toasted pine nuts, salt, and pepper until smooth. Arrange grilled asparagus and halloumi on a plate, then
drizzle with mint pesto before serving.
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recipe ideas

Artichoke
Roasted Artichokes with Lemon and Garlic
Ingredients: Artichokes, lemon, garlic, extra virgin olive oil, sea salt, black pepper, parsley.
Instructions: Preheat the oven to 400°F (200°C). Trim the artichokes and halve them lengthwise. Rub them with olive oil, minced garlic, lemon
juice, sea salt, and black pepper. Roast in the oven until tender and golden brown. Garnish with chopped parsley before serving.

Artichoke and Asparagus Salad with Lemon Dijon Dressing

Ingredients: Artichokes, asparagus, mixed greens, cherry tomatoes, red onion, lemon juice, Dijon mustard, extra virgin olive oil, honey, salt,
pepper.
Instructions: Steam or grill artichokes and asparagus until tender. Arrange them on a bed of mixed greens with halved cherry tomatoes and
thinly sliced red onion. Whisk together lemon juice, Dijon mustard, olive oil, honey, salt, and pepper to make the dressing. Drizzle over the salad
before serving.

Grilled Artichoke and Spring Vegetable Skewers

Ingredients: Artichokes, bell peppers, zucchini, cherry tomatoes, red onion, extra virgin olive oil, balsamic vinegar, garlic, thyme, rosemary, salt,
pepper.
Instructions: Prepare artichokes and other vegetables into bite-sized pieces. Thread onto skewers, alternating with herbs. Brush with a mixture
of olive oil, balsamic vinegar, minced garlic, salt, and pepper. Grill until vegetables are tender and slightly charred.

Artichoke and Spinach Stuffed Chicken Breast

Ingredients: Chicken breasts, artichoke hearts, spinach, garlic, lemon zest, Parmesan cheese, extra virgin olive oil, salt, pepper.
Instructions: Pound chicken breasts until thin. In a bowl, mix chopped artichoke hearts, cooked spinach, minced garlic, lemon zest, grated
Parmesan cheese, olive oil, salt, and pepper. Spread mixture over each chicken breast, then roll up and secure with toothpicks. Bake until
chicken is cooked through.

Artichoke and Spring Pea Risotto

Ingredients: Arborio rice, artichokes, spring peas, shallots, garlic, white wine, vegetable broth, Parmesan cheese, extra virgin olive oil, salt,
pepper.
Instructions: Sauté diced shallots and minced garlic in olive oil until translucent. Add Arborio rice and cook until lightly toasted. Deglaze with
white wine, then gradually add vegetable broth, stirring frequently, until rice is creamy and cooked al dente. Stir in chopped artichokes, spring
peas, grated Parmesan cheese, salt, and pepper before serving.

Lemon Herb Grilled Artichokes

Ingredients: Artichokes, lemon, extra virgin olive oil, garlic, thyme, rosemary, sea salt, black pepper.
Instructions: Trim and halve artichokes lengthwise, then steam until just tender. Mix together olive oil, minced garlic, lemon zest, chopped
thyme, chopped rosemary, sea salt, and black pepper. Brush the mixture onto the artichokes and grill until charred and heated through.

Artichoke and Spring Vegetable Frittata

Ingredients: Artichokes, spring onions, asparagus, peas, eggs, milk, Parmesan cheese, extra virgin olive oil, salt, pepper.
Instructions: Sauté sliced artichokes, chopped spring onions, trimmed asparagus, and peas in olive oil until tender. In a bowl, whisk together
eggs, milk, grated Parmesan cheese, salt, and pepper. Pour the egg mixture over the vegetables in the skillet and cook until set. Finish under the
broiler until golden brown.

Artichoke and Radish Salad with Mint Dressing

Ingredients: Artichokes, radishes, cucumber, mint leaves, lemon juice, extra virgin olive oil, honey, salt, pepper.
Instructions: Steam or grill artichokes until tender. Thinly slice artichokes, radishes, and cucumber. Arrange them on a plate and sprinkle with
torn mint leaves. Whisk together lemon juice, olive oil, honey, salt, and pepper to make the dressing. Drizzle over the salad before serving.

Grilled Lamb Chops with Artichoke Tapenade

Ingredients: Lamb chops, artichoke hearts, Kalamata olives, capers, garlic, lemon juice, extra virgin olive oil, rosemary, salt
Instructions: Season lamb chops with salt, pepper, and chopped rosemary. Grill until cooked to desired doneness. For the tapenade, blend
artichoke hearts, Kalamata olives, capers, minced garlic, lemon juice, and olive oil until smooth. Serve lamb chops topped with artichoke
tapenade.

Artichoke and Avocado Spring Rolls with Tahini Dipping Sauce

Ingredients: Artichoke hearts, avocado, cucumber, carrots, mint leaves, rice paper wrappers, tahini, lemon juice, honey, garlic, salt, pepper.
Instructions: Slice artichoke hearts, avocado, cucumber, and carrots into thin strips. Soak rice paper wrappers in warm water until pliable. Place
a few strips of each vegetable and a few mint leaves on each wrapper, then roll tightly. Whisk together tahini, lemon juice, honey, minced garlic,
salt, and pepper to make the dipping sauce. Serve spring rolls with dipping sauce.
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recipe ideas

Fennel
Roasted Fennel with Parmesan and Lemon
Ingredients: Fennel bulbs, Parmesan cheese, lemon, extra virgin olive oil, salt, pepper, parsley.
Instructions: Slice fennel bulbs and toss with olive oil, grated Parmesan cheese, lemon zest, salt, and pepper. Roast until tender and
caramelized. Garnish with chopped parsley before serving.

Fennel and Orange Salad with Citrus Vinaigrette

Ingredients: Fennel bulbs, oranges, mixed greens, red onion, extra virgin olive oil, orange juice, lemon juice, honey, Dijon mustard,
salt, pepper.
Instructions: Shave fennel bulbs thinly and segment oranges. Toss with mixed greens and thinly sliced red onion. Whisk together
olive oil, orange juice, lemon juice, honey, Dijon mustard, salt, and pepper to make the dressing. Drizzle over the salad before
serving.

Grilled Fennel and Radicchio Salad with Balsamic Glaze

Ingredients: Fennel bulbs, radicchio, extra virgin olive oil, balsamic glaze, salt, pepper, pine nuts, parsley.
Instructions: Slice fennel bulbs and radicchio, then toss with olive oil, salt, and pepper. Grill until charred and slightly softened.
Drizzle with balsamic glaze and garnish with toasted pine nuts and chopped parsley.

Fennel and Potato Gratin with Gruyere Cheese

Ingredients: Fennel bulbs, potatoes, Gruyere cheese, garlic, thyme, heavy cream, butter, salt, pepper.
Instructions: Thinly slice fennel bulbs and potatoes. Layer in a baking dish with grated Gruyere cheese, minced garlic, and thyme
leaves. Pour over heavy cream, dot with butter, and season with salt and pepper. Bake until golden and bubbly.

Braised Fennel with White Wine and Garlic

Ingredients: Fennel bulbs, white wine, garlic, vegetable broth, lemon zest, extra virgin olive oil, salt, pepper, parsley.
Instructions: Slice fennel bulbs and sauté in olive oil until golden. Add minced garlic and cook until fragrant. Deglaze with white
wine, then add vegetable broth and lemon zest. Simmer until fennel is tender. Garnish with chopped parsley before serving.

Fennel and Apple Coleslaw with Yogurt Dressing

Ingredients: Fennel bulbs, apples, Greek yogurt, apple cider vinegar, honey, mustard, celery seeds, salt, pepper.
Instructions: Shave fennel bulbs thinly and julienne apples. Toss with a dressing made from Greek yogurt, apple cider vinegar,
honey, mustard, celery seeds, salt, and pepper.

Fennel and Sausage Stuffed Acorn Squash

Ingredients: Fennel bulbs, Italian sausage, acorn squash, onion, garlic, sage, Parmesan cheese, olive oil, salt, pepper.
Instructions: Cook Italian sausage until browned, then sauté with diced fennel bulbs, onion, minced garlic, and chopped sage until
softened. Cut acorn squash in half, remove seeds, and fill with the sausage mixture. Drizzle with olive oil, sprinkle with grated
Parmesan cheese, and season with salt and pepper. Bake until squash is tender.

Fennel and Leek Soup with Coconut Milk

Ingredients: Fennel bulbs, leeks, garlic, vegetable broth, coconut milk, thyme, bay leaves, extra virgin olive oil, salt, pepper.
Instructions: Sauté sliced fennel bulbs, sliced leeks, and minced garlic in olive oil until softened. Add vegetable broth, coconut
milk, thyme, and bay leaves. Simmer until vegetables are tender, then blend until smooth. Season with salt and pepper before
serving.

Sautéed Fennel with Lemon and Herbs

Ingredients: Fennel bulbs, lemon, garlic, fresh herbs (such as parsley, thyme, or dill), extra virgin olive oil, salt, pepper.
Instructions: Slice fennel bulbs and sauté in olive oil until caramelized and tender. Add minced garlic and cook until fragrant.
Squeeze lemon juice over the fennel and garnish with chopped fresh herbs before serving.

Fennel and Salmon Foil Packets with Herbs

Ingredients: Fennel bulbs, salmon fillets, lemon, garlic, fresh herbs (such as dill, parsley, or chives), extra virgin olive oil, salt,
pepper.
Instructions: Thinly slice fennel bulbs and place on a sheet of foil. Top with salmon fillets, sliced lemon, minced garlic, and
chopped fresh herbs. Drizzle with olive oil and season with salt and pepper. Seal the foil packets and bake until salmon is cooked
through and fennel is tender.
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recipe ideas

Carrots
Roasted Carrot and Chickpea Salad
Ingredients: Carrots, chickpeas, olive oil, cumin, coriander, paprika, garlic powder, salt, pepper, mixed greens, lemon juice, tahini,
honey.
Instructions: Toss sliced carrots and drained chickpeas with olive oil, cumin, coriander, paprika, garlic powder, salt, and pepper.
Roast until tender and slightly caramelized. Serve over mixed greens and drizzle with a dressing made from lemon juice, tahini,
honey, salt, and pepper.

Carrot and Ginger Soup

Ingredients: Carrots, onion, garlic, ginger, vegetable broth, coconut milk, curry powder, salt, pepper, cilantro.
Instructions: Sauté diced onion, minced garlic, and grated ginger until softened. Add sliced carrots, vegetable broth, coconut milk,
curry powder, salt, and pepper. Simmer until carrots are tender, then blend until smooth. Serve garnished with chopped cilantro.

Honey Glazed Carrots

Ingredients: Carrots, butter, honey, thyme, salt, pepper.
Instructions: Cook whole or sliced carrots in butter until tender. Add honey, thyme leaves, salt, and pepper. Cook until carrots are
glazed and caramelized.

Carrot and Raisin Salad with Lemon Dressing

Ingredients: Carrots, raisins, almonds, parsley, lemon juice, extra virgin olive oil, honey, salt, pepper.
Instructions: Shred carrots and toss with raisins, chopped almonds, and chopped parsley. Whisk together lemon juice, olive oil,
honey, salt, and pepper to make the dressing. Drizzle over the salad before serving.

Carrot and Zucchini Fritters

Ingredients: Carrots, zucchini, eggs, almond flour, garlic powder, onion powder, salt, pepper, coconut oil, Greek yogurt.
Instructions: Grate carrots and zucchini, then squeeze out excess moisture. Mix with beaten eggs, almond flour, garlic powder,
onion powder, salt, and pepper. Form into patties and cook in coconut oil until golden brown. Serve with Greek yogurt for dipping.

Moroccan Spiced Carrot Tagine

Ingredients: Carrots, onion, garlic, ginger, cinnamon, cumin, coriander, paprika, vegetable broth, canned tomatoes, chickpeas,
dried apricots, almonds, cilantro.
Instructions: Sauté diced onion, minced garlic, and grated ginger until softened. Add sliced carrots, cinnamon, cumin, coriander,
paprika, vegetable broth, canned tomatoes, drained chickpeas, and chopped dried apricots. Simmer until carrots are tender. Serve
garnished with chopped almonds and cilantro.

Carrot and Apple Muffins

Ingredients: Carrots, apples, almond flour, eggs, honey, cinnamon, nutmeg, baking soda, salt, coconut oil.
Instructions: Grate carrots and apples, then mix with almond flour, beaten eggs, honey, cinnamon, nutmeg, baking soda, and salt.
Spoon into muffin tins lined with paper liners and bake until golden brown.

Ginger Soy Glazed Carrots

Ingredients: Carrots, soy sauce, honey, ginger, garlic, sesame oil, green onions, sesame seeds.
Instructions: Cook whole or sliced carrots until tender. In a saucepan, simmer soy sauce, honey, grated ginger, minced garlic, and
sesame oil until thickened. Toss cooked carrots in the glaze, then garnish with sliced green onions and sesame seeds.

Carrot and Cucumber Salad with Mint Yogurt Dressing

Ingredients: Carrots, cucumber, Greek yogurt, lemon juice, mint, garlic, salt, pepper.
Instructions: Shred carrots and thinly slice cucumber. Toss together with a dressing made from Greek yogurt, lemon juice,
chopped mint, minced garlic, salt, and pepper.

Carrot Cake Energy Bites

Ingredients: Carrots, dates, almonds, shredded coconut, cinnamon, nutmeg, vanilla extract, salt
Instructions: Blend shredded carrots, pitted dates, almonds, shredded coconut, cinnamon, nutmeg, vanilla extract, and salt until a
sticky dough forms. Roll into bite-sized balls and chill before serving.
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recipe ideas

Cabbage
Cabbage Roll Soup
Ingredients: Cabbage, ground beef or turkey, rice, onion, garlic, tomato sauce, beef broth, parsley, salt, pepper.
Instructions: Sauté onion and garlic until soft, then add ground meat and cook until browned. Add shredded cabbage, cooked rice,
tomato sauce, beef broth, and seasonings. Simmer until cabbage is tender. Garnish with chopped parsley before serving.

Cabbage and Apple Slaw with Honey Mustard Dressing

Ingredients: Cabbage, apples, carrots, red onion, Greek yogurt, Dijon mustard, honey, apple cider vinegar, salt, pepper.
Instructions: Shred cabbage, julienne apples, and carrots, and thinly slice red onion. Toss together with a dressing made from
Greek yogurt, Dijon mustard, honey, apple cider vinegar, salt, and pepper.

Stuffed Cabbage Rolls

Ingredients: Cabbage leaves, ground pork or beef, rice, onion, garlic, tomato sauce, egg, parsley, salt, pepper.
Instructions: Blanch cabbage leaves, then fill each leaf with a mixture of cooked rice, ground meat, onion, garlic, egg, parsley, salt,
and pepper. Roll up and place in a baking dish, then top with tomato sauce and bake until cooked through.

Cabbage and Potato Hash with Fried Eggs

Ingredients: Cabbage, potatoes, onion, garlic, eggs, butter, olive oil, salt, pepper.
Instructions: Sauté diced potatoes until golden, then add shredded cabbage, diced onion, and minced garlic. Cook until vegetables
are tender and caramelized. Serve topped with fried eggs.

Braised Red Cabbage with Apples and Bacon

Ingredients: Red cabbage, apples, bacon, onion, apple cider vinegar, honey, cloves, bay leaves, salt, pepper.
Instructions: Sauté sliced bacon until crispy, then add sliced onion and cook until softened. Add shredded red cabbage, chopped
apples, apple cider vinegar, honey, cloves, bay leaves, salt, and pepper. Simmer until cabbage is tender.

Cabbage and Lentil Soup

Ingredients: Cabbage, lentils, carrots, celery, onion, garlic, vegetable broth, tomato paste, thyme, bay leaves, salt, pepper.
Instructions: Sauté diced onion, carrots, and celery until softened, then add minced garlic and cook until fragrant. Add shredded
cabbage, cooked lentils, vegetable broth, tomato paste, thyme, bay leaves, salt, and pepper. Simmer until vegetables are tender.

Cabbage and Sausage Skillet

Ingredients: Cabbage, sausage, onion, garlic, apple cider vinegar, mustard, honey, caraway seeds, salt, pepper.
Instructions: Brown sliced sausage in a skillet, then add sliced onion and cook until softened. Add shredded cabbage, minced
garlic, apple cider vinegar, mustard, honey, caraway seeds, salt, and pepper. Cook until cabbage is tender.

Asian-Inspired Cabbage Stir-Fry

Ingredients: Cabbage, bell peppers, carrots, mushrooms, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, honey,
sesame seeds, cilantro, salt, pepper.
Instructions: Stir-fry shredded cabbage, sliced bell peppers, julienned carrots, sliced mushrooms, chopped green onions, minced
garlic, and grated ginger until vegetables are tender-crisp. Add a sauce made from soy sauce, sesame oil, rice vinegar, honey, salt,
and pepper. Garnish with sesame seeds and chopped cilantro.

Cabbage and Apple Salad with Yogurt Dressing

Ingredients: Cabbage, apples, red onion, Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, pepper, parsley.
Instructions: Shred cabbage, julienne apples, and thinly slice red onion. Toss together with a dressing made from Greek yogurt,
apple cider vinegar, honey, Dijon mustard, salt, and pepper. Garnish with chopped parsley.

Stir-Fried Cabbage and Noodles

Ingredients: Cabbage, noodles (such as rice noodles or soba noodles), bell peppers, carrots, garlic, ginger, soy sauce, sesame oil,
green onions, cilantro, lime wedges, salt, pepper.
Instructions: Cook noodles according to package instructions. Stir-fry shredded cabbage, sliced bell peppers, julienned carrots,
minced garlic, and grated ginger until vegetables are tender. Add cooked noodles, soy sauce, sesame oil, salt, and pepper. Garnish
with sliced green onions, chopped cilantro, and lime wedges.
 THANK YOU
for all your support and we hope you found
more inspiration in cooking new seasonal
dishes this month through this guide.

At Lighthearted Kitchen, we are driven by seasonal cooking

with nutrient-rich ingredients, ensuring that every visit leaves
you feeling nourished and uplifted. We prioritize sourcing
locally to support our community farmers and cultivate
meaningful connections during our gatherings.
While we eagerly anticipate welcoming more guests to our
table, we also want to extend a heartfelt gesture to those who
are unable to join us in person. We hope to share a piece of our
kitchen's warmth and spirit with you, wherever you may be.

P.S. if you’re interested in having us host a private farm to

table experience for your special occasion, please inquire here.