During the month of April the days get longer, the sun takes its time to go down and we take the opportunity to start lunch on the terrace and enjoy good vegetables. On the dish roasted white asparagus with spinach puree.
Spring is coming slowly and we want to cook, have lunch on the terrace and enjoy the beautiful days. We take more pleasure in gardening and choosing seasonal fruits and vegetables. In March, we cook carrots, turnips and endives. Spring is back and with it the desire to prepare light dishes full of flavor.
In February eat carrots of all colors. Carrots have the advantage of appealing to children, to be eaten both raw and cooked. So we have fun and fill up on vitamins A and fiber. February is cabbage month, in all its forms. In soup, boiled, in salads, or stuffed, cabbage is a good source of vitamin C and folic acid. It is very low in calories but also economical. February is also the season for endives, onions, leeks, potatoes, lamb's lettuce.
Spaghetti squash is the perfect ingredient to add variety to your weekday meals. When topped with a tomato or meat sauce, the flesh of this squash really looks like pasta. What we love is being able to skip starchy foods for a meal and eat more vegetables! In this article, we offer you 6 different ways to cook it.