T
hese early months are odd ones for seasonal food – with winter giving way to spring, market stalls full of February’s hardy greens start to transform, with the additions of wild garlic and purple sprouting brocolli. The stars of February and March are undeniably those versatile green vegetables: trendy kale; wrinkled savoy cabbages, each dimple picking up sauce; and the always-brilliant leek. Even cauliflower, which has seen a revival as more people seek alternatives to heavy carbohydrates, is a noteworthy seasonal feature. Here’s a round up of some of the most inspirational recipes to help you get using those early-spring treats.
Leeks
- Lemon leeks & sprouts – Eat Seasonably
- Turkey & leek pie – Jamie Oliver (pictured)
- Chicken, leek & mushroom crumble – The Dinner Bell
- Cornbread, bacon, leek & pecan stuffing – Martha Stewart
Cabbages & kale
- Bacon, kale & ricotta sandwich – Not Without Salt
- Turkish tahini greens – Abel & Cole
- Cavolo nero mushroom ricotta pie – Finger Fork Knife (pictured)
- Roasted cabbage with bacon – The Kitchn
Carrots
- Toasted coconut carrot salad – Abel & Cole
- Carrot, tomato & coconut soup – Green Kitchen Stories
- Carrot, orange & ginger soup – The Dinner Bell (pictured)
- Shepherd’s pie pockets – Real Food by Dad
Cauliflower
- Cheesy cauliflower “breadsticks” – Center Cut Cook
- Creamy cauliflower garlic rice – Pinch of Yum
- Cauliflower crust grilled cheese – The Iron You
Looking for more info on eating with the seasons? Check out Eat Seasonably’s calendar here.