Browse ASAP’s recipes below, or filter by season. You can also find seasonal cooking inspiration in our weekly Fresh at the Farmers Markets column. Our Growing Minds recipe database also offers kid-friendly recipes.
This recipe was provided by Emily Green, Executive Chef and co-owner at Bone & Broth in Asheville, NC. Bone & Broth is a neighborhood fixture just outside of downtown that is dedicated to serving delicious food and uplifting the local growers and producers in the Southern Appalachian region. Orange foods help us see in the
This quick recipe makes a great nutrient-dense breakfast in the winter months—but feel free to eat it for any meal! Both sweet potatoes and beets contain pigments also called carotenoids, which our body can convert to Vitamin A, supporting both healthy vision and a strong immune system. Servings: 8Active Time: 30 minutesWIC Approved Recipe Ingredients
This classic and hearty dish is a fun way to incorporate fresh greens and starches that are in season at winter farmers markets. You can swap out ingredients depending on what you can find at the market. Try using a mix of different types of mushrooms, like Lion’s Mane, oyster, or beech. Servings: 4-6Active Time:
Pears and broccoli are both great sources of Vitamin C, which helps fight infections and strengthen our immune system. Broccoli adds a good source of fiber into this dish, necessary for a healthy diet. Pears come into season in late summer and continue into the fall. Asian pears are a common variety in our region
This savory or sweet dish is a fun way to incorporate some fresh spinach and apples, which are available at farmers markets in fall and winter. Spinach is a nutrient-rich leafy green packed with iron, vitamin A, vitamin C, and vitamin K supporting strong blood, bones, immunity, and healthy eyes. Spinach is also high in
Kale is loaded with beta-carotene and Vitamin C, both essential for healthy skin, vision, and immune function. Kale can sometimes taste bitter. To help this, add a pinch of salt and a squeeze of lemon juice to chopped kale, then pinch or massage with your fingertips until you can feel it soften (about 30 seconds).
Summer squash varieties are rich in Vitamins C, A, B6, and K—all vital for healthy nutrition. Unlike most winter squash, summer squash have edible peels. In fact, the peel or skin of the summer squash contains most of its nutrients. Be on the lookout for varieties like zucchini, pattypan, and and yellow crookneck, which you
Just like black beans and lentils, green beans are legumes, which means they are packed full of plant proteins and nutritious fiber. But unlike those dried beans, we eat them fresh and consume the whole pod. You can find green beans in season in the summertime, along with sweet corn and tomatoes. While many consider
Sneak more spring veggies into your meals with this Spring Pea Risotto. You can use any rice, but arborio tends to work best. Add other veggies and herbs like spinach or fresh mint, if you’d like! This recipe was made in collaboration with Buncombe County WIC and is WIC approved. Peas and rice are great
This spring smoothie recipe is interchangeable with other berries, like blueberries, blackberries, and raspberries and any desired spring green can be used. This recipe was made in collaboration with Buncombe County WIC and is WIC approved. Spinach and strawberries are a classic spring combination. Spinach is a very hardy crop and can withstand temperatures as