By Rachel Rappaport of Coconut & Lime

Photo by Kalyn
of Kalyn’s Kitchen

As we move into the last few weeks of Spring, more and more food is coming into season. Even the colder states are starting to see fresh, local produce appearing in Farmer’s Markets, grocery stores and farm stores. Buying fruit and vegetables during their season rewards you with the best flavor and quality. Coming into season this month are some of my favorite foods including green beans, raspberries, blackberries, several varieties of lettuce, Vidalia onions, and eggplant.

Photo by Karina
of Karina’s Kitchen

Eggplant is one of these love it or hate it vegetables. Detractors point to its tendency towards bitterness and the sponge-like way it absorbs oil but eggplant lovers know that with a little careful preparation, this meaty vegetable can be divine. The beginning of grilling season is upon us and this honey garlic grilled eggplant from Beyond Salmon is a perfect side dish. Over at Kath Eats Real Food, this recipe for Shrimp, Eggplant and Zucchini dish includes some tips on how to avoid that aforementioned bitterness in your eggplant and one serving is only 300 calories!

Vidalia onions are so sweet they can be eaten out of hand. Unlike regular onions and most other forms of product, Vidalia onions are generally only available during their brief growing season. Kalyn makes the most of them in this Asian influenced Cucumber Salad which features chunks of raw Vidalia onions. If you prefer your onions cooked, you can’t go wrong with roasted Vidalia onions in a tasty sounding balsamic sauce. Stephen Cooks has the recipe here.

Photo by Rachel
of Coconut & Lime

No Recipes defies its name and offers up this tasty recipe for grilled lettuce pizza. Like your lettuce a little more traditional? Try this recipe for Pesto Bacon Lettuce Tomato Wraps that just happens to be gluten-free from Karina’s Kitchen.
This recipe for braised green beans from Mediterranean Cooking in Alaska has me yearning for more Greek food.

Photo by Beth
of Muffin Love

Last year I made a blackberry cornmeal cake that was a rustic way to serve the berry, but I also enjoy this more refined blackberry pie that Alpineberry made last year.

Raspberries are so perishable I normally end up just eating them as-is or sprinkled on some plain yogurt, but this year I resolve to make something more adventurous. Perhaps these raspberry quesadillas? Or these poached pears with thyme and raspberries? Luckily I have all month to decide!

For more recipes using green beans, raspberries, blackberries, lettuce, Vidalia onions, or eggplant, try the Foodieview Recipe Search Engine.

Rachel Rappaport is a food writer and recipe creator who lives in Baltimore, Maryland. You can check out over 600 of her original recipes at her award winning food blog, Coconut & Lime.

This entry was posted on Monday, June 2nd, 2008 at 10:06 am and is filed under Recipe Roundup. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.