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Spring clean your pantry with these in-season staple vegetables, perfect for any savory or light dish! 

Carrots 

Whether you prefer purple, yellow, or orange, carrots of all shapes and colors are rich in fiber, calcium, potassium and have been shown to reduce age-related macular degeneration

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Asparagus 

Valentine’s Day may be over, but leave it to the Greeks to discover the aphrodisiac properties of asparagus about 2,000 years ago. Asparagus is also loaded with potassium and vitamins A, B6, and C. It’s low in calories, easy to cook, and a good meal of choice to boost a steamy dinner date. 

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Kale 

Kale has been having a moment for a while now, thanks to its widely acclaimed health benefits. Between its powerful antioxidants, being one of the most nutrient-dense foods in existence, and robust structure, it’s no wonder why the kale craze never died!

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Brussel Sprouts 

Brussel sprouts are a bit of an acquired taste. Once you begin incorporating them into your diet, you learn how easy and versatile they are to prepare and cook. They’re loaded with vitamins and minerals, can help fight cancer, and can control blood sugar levels. 

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Broccoli 

Everyone loves to hate broccoli. But broccoli is rich in antioxidants, vitamins, and minerals that can help reduce the risk of cancer and improve skin and bone health! 

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Rhubarb 

Rhubarb is usually incorporated into sweet dishes. It’s fairly tangy, which helps balance out its tart flavors when combined with fruit, like strawberries and raspberries. It makes an excellent source of fiber, calcium, and vitamins K and C. 

Recipes: 

  • Switch out the quintessential rhubarb-strawberry pie for this sweet and puckery Rhubarb Crisp
  • Craving something more savory? Try this Rhubarb Sauce recipe to drizzle on your chicken.  
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Spinach 

Springtime gives us a taste of summer, but it also ushers in a peak of the common cold. Boost your immunity system with spinach, which is loaded with calcium, manganese, vitamins K and E, and magnesium. Thanks to the fact that spinach is mostly water, it’s also an excellent way to support hydration. 

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Beets 

Perhaps the messiest and most colorful vegetable on this list, beets make a vibrant addition to any salad or smoothie. Beets are rich in folate, manganese, potassium, and magnesium, although they rank higher in carbs than most vegetables. Still, they can help fight inflammation and even boost athletic performance. So, beet it! 

Recipes: 

  • Drizzle this pastel pink Tahini Beet Sauce onto any salad that makes for a healthy variation to a classic tahini sauce. 
  • This Beet Hummus recipe is the eye-catching side dish you need for your next backyard spring dinner party! 

Bok Choy 

Originating from China, studies show bok choy reduces the risk of developing lung, prostate, and colon cancer. In addition, it’s a reliable source of selenium, which can halt tumor growth, and has vitamins C and E containing beta-carotene, making it a powerful antioxidant. 

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Swiss Chard 

The leafy swiss chard is a robust and versatile vegetable that you can easily incorporate into nearly every savory dish. It’s high in vitamins K, A, and C and lowers the risk of heart- and lung-related diseases. 

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