A Nutritionist’s Guide to Spring Produce (Plus the Easiest Ways to Cook It)
A nutrition consultant's seasonal-eating guide for spring, arguing that cooking becomes simpler and tastier when built around what's freshest right now rather than following complicated recipes. It runs through fourteen spring staples—strawberries, artichokes, fennel, asparagus, arugula, and more—with practical tips on how to pick each one at peak quality and quick, low-effort ways to use it, from roasting to raw salads. Worth keeping mainly as a reference cheat sheet for farmers' market or CSA shopping trips.