In the Kitchen with Keri: Cooking with Spring Veggies


cooking with spring veggies


We share heaps of healthy information on Nutritious Life’s blog every day, but “In the Kitchen with Keri” is your chance to spend some quality time with the wonder woman behind it all, Keri Glassman, MS, RD, CDN. It’s where she invites you into her space to share the ingredients she’s currently obsessed with, recipes she can’t get enough of, and other tips and tricks learned over many years of life as an always-ahead-of-the-curve nutritionist and wellness expert.

There’s nothing like the taste of fresh spring vegetables after a long, cold winter (unless you live in Los Angeles, in which case … we’re super jealous!). I mean, I seriously love nutrient-dense, versatile sweet potatoes or a really good, creamy butternut squash soup. But when the sun starts shining and the flowers are blooming, you just want lighter, brighter flavors and textures on your plate.

Cooking with Spring Veggies

Eating in sync with the season literally does put a spring in your step (pun intended). It’s also great for the environment, and Earth Day is fast approaching. Here’s how I’m currently cooking with spring veggies.


cooking with spring veggies

Artichokes: A top farmers’ market find

Artichokes are filled with anti-inflammatory phytochemicals that are great for both your overall health and glowing skin (which is important as temps rise and you start to show a little more).


cooking with spring veggies


I’ve been a big fan of their benefits for a long time—so much so that they were a daily part of my O2 Diet four-day cleanse. And while artichokes are fresh during spring, you can eat them all year long by using canned or frozen versions. I often drizzle them with olive oil and roast them to get them just a little bit crispy.

RECIPE: Roasted Artichoke Hearts

Serve artichokes alongside a piece of omega-3-rich salmon seared or broiled and placed on a bed of arugula. The nutritious green is super zesty and flavorful when its first leaves sprout in spring.

RECIPE: Broiled Salmon

Veggie-Rich Grain Bowl

Another way to easily enjoy fresh produce? Make a grain bowl!


cooking with spring veggies


Grain bowls are simple to put together and you can basically throw in whichever grains and veggies you have on hand. For this bowl I made recently, I used farro—an ancient grain filled with fiber—as the base. (If you don’t have the perfect-sized bowl, you can improvise like I did and use a plate. The point is the simple mix of ingredients.) Then, I sautéed fresh asparagus and mushrooms in a pan with olive oil until slightly crispy, and threw those on top of the grains with raw sliced radishes. I love mixing it up with cooked and raw veggies. I topped it off with a soft-boiled egg for extra protein. Asparagus, by the way, is the perfect anti-bloating food, since it contains compounds that aid digestion by acting like probiotics. (Again, perfect for midriff-baring weather!)

Radishes are a great source of vitamin C, a powerful antioxidant and immune-system strengthener. I also love them for snacking, as part of a crudite platter to dip in guac or hummus.

RECIPE: Pesto Hummus Dip

See you at the farmers’ market, soon!

About Nutritious Life Editors

The Nutritious Life Editors are a team of healthy lifestyle enthusiasts who not only subscribe to — and live! — the 8 Pillars of a Nutritious Life, but also have access to some of the savviest thought leaders in the health and wellness space — including our founder and resident dietitian, Keri Glassman. From the hottest trends in wellness to the latest medical science, we stay on top of it all in order to deliver the info YOU need to live your most nutritious life.

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