Cooking In Season: Spring

The weather is warming, the sun is shining, and our flowers are beginning to bloom. Ah Spring is in the air as it has been for the last few months now thanks to the lovely El Nino year! Whatever the cause of this beautiful weather, we can thank Mother Nature for all the delicious produce it’s bound to give us this season! Spring is all about bringing fresh, bright, and colorful flavors to our dishes making it the perfect time to experiment with fruits and vegetables like rhubarb, corn, limes, artichoke, avocado, carrots, mango, strawberries, pineapple, asparagus, oranges, and cherries. These and much more produce are at their peak season from the end of February to the month of May. It’s also easiest to determine what’s in season from just taking a look around your grocery store. Watch for the variance of produce that correlates to the seasons as well as what produce looks the
best at what time.

As for now enjoy the beautiful weather and make the most of what the Seasons provide for us! I leave you with two quick recipes that take a fresh twist on Mexican staples, a Charred Corn Guacamole and a Mango Pineapple Salsa.





Charred Corn Guacamole


-4 ripe avocados

-2 ears of corn

-1 lime

-1 clove of garlic

-1/4 of a red onion

-1/4 cup of cilantro

-1/2 a jalapeno

-salt and pepper to taste

First, cook corn in its husk for 3 minutes in the microwave each until theIMG_0310 kernels are tender. Let them sit for a few minutes afterward to steam and peel the husk off. Turn your open flame on high (if not just put them on the grill top) and place the corn right on top. When you hear the kernels start to sizzle and pop then rotate it around. This brings out the sweetness and adds a dimension of smokiness to the guacamole! Mince the garlic, onion, cilantro, and half of the jalapeno (take out the seeds to control the heat) and combine with the mashed avocados. Add the juice of the lime and season with
salt and pepper to taste. Cut off the kernels of charred corn and stir in at the end of all the mashing processes. Refrigerate if desired before serving and enjoy!


Mango Pineapple Salsa


-2 mangos

-1 cup of chopped pineapple

-1 jalapeno

-1 clove of garlic

-1/2 red onion

-1/3 cup of cilantro

-3 tablespoons of pineapple or mango juice (orange works well too)

-1 lime

-salt and pepper to taste

Warning: DO NOT USE FOOD PROCESSOR FOR THE RECIPE! The mangos will turn slimy and only the fibers will remain. Hard work in knife skills is the only way for this recipe! Chop mangos, pineapples, red onion, and cilantro and mix in a large bowl. Mince the garlic and jalapeno (take out the seeds if desired) and combine. Add the juice of the lime and the desired citrus juice. Season to taste and enjoy!

Freshman seeking a BS in Dietetics/Nutrition, Fitness, and Health

Cooking Instructor




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