The month of February may be painted shades of pink for Valentine’s Day and red for Heart Month, but if you look to your produce section it should be delicious shades of orange and green. While the strangely warm temperatures may have you thinking about your favorite summer foods, the Groundhog’s sighting of his shadow this week ensured that we’ve got six weeks of winter ahead of us. Fear not, there are plenty of in-season fruits and vegetables that will keep you satisfied for the winter weeks ahead.
Use the following list fresh-for-February produce to add flavor and color to all of the meals you’re preparing for this very food-focused month. With Super Bowl, Valentine’s Day, and Mardi Gras all on the calendar, you can keep any party-food weight-gain in check by making sure you’re always serving delicious vegetable-based meals or side dish, or bright fresh fruit trays.
February Fruits: persimmons, kiwi, cherimoya, grapefruit, oranges
February Vegetables: Brussels sprouts, shallots, cauliflower, leeks
What to do with all of the fresh produce you’ll find in your grocery store or in your next CSA box? Well, we’ve found a few of our favorite recipes using these in-season ingredients.
Potato Leek Soup – An original from the DIR kitchen, you’ll combine leeks, Yukon Gold potatoes, and a few other key ingredients for a hearty 147-calorie crowd-pleasing soup.
Walnut, Edamame, and Grapefruit Bruschetta - This vegan recipe will add color to your buffet and a burst of flavor for your guests. It’s not like any bruschetta you’ve ever had.
Curried Cauliflower Bisque - Your standard head of cauliflower is brought to life with the exotic flavors of curry, ginger, and coriander.
Kiwi Berry Salad – Trade crunchy vegetables for sweet fruits on a bed of greens. Kiwi joins jicama, strawberries, and a poppyseed dressing for a delightful side dish.
Brussels Sprouts That Anyone Will Eat - That’s quite a recommendation, and prepared with garlic, Romano cheese, and bread crumbs they can’t be too far off!
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