3 Spring Ingredients We Love
A couple times a year we like to shake up our menu with the best produce the season has to offer. Every ingredient matters, and seasonal fruits and veggies have a way of bringing a dish to life.
While some fruits and vegetables, like apples, bananas, bell peppers and onions, are in season year-round, many are only available during select months. Purchasing out-of-season produce can be costly, so keep an eye out for these items at your grocery store.
Asparagus peaks between February and June. It’s low in calories and high in vitamins A and K. It’s also high in folate, which is important in producing red blood cells, so enjoy a generous helping. Other foods rich in folate include lentils, pinto beans, garbanzo beans and spinach.
Our seasonal Lemon Garlic Asparagus is gluten free, dairy free, nut free and vegan. You’ll find this side dish zesty with a subtle touch of sweetness. It’s only around for a limited time, so order it while you can. Next month is National Asparagus Month. We’re not sure who invents these arbitrary food holidays, but this is one we can all get behind.
Red cabbage, found atop The Diablo and alongside all of our sandwiches, is in season from January through May. This vibrant, crunchy veggie is rich in vitamins A and C and can be prepared raw, roasted or as a mix-in with salad or slaw. Learn more about our love affair with cabbage.
Arugula peaks in early spring and early fall. You’ll notice this peppery tasting plant all over our menu! Enjoy it on our Hot Honey pizza, Prosciutto pizza, Rocket Egg (did you know arugula is called rocket in many countries?), in our baby greens mix or on several of our sandwiches.
This ultra-low calorie vegetable is in the same plant family as broccoli, cauliflower and cabbage. Two cups of arugula contain 20% of your daily dose of vitamin A, more than 50% vitamin K and 8% vitamin C.
Want a taste of spring? Read more about our new spring menu!