Seasonal vegetables, Fresh produce

Using Seasonal Vegetables in Lunch Prep

Maximize flavor with:

– Spring: Use asparagus, peas, and radishes in salads and stir-fries.

– Summer: Incorporate tomatoes, zucchini, and bell peppers in grilled dishes.

– Fall: Add squash, sweet potatoes, and Brussels sprouts to soups and bowls.

– Winter: Prepare dishes with kale, root vegetables, and hearty greens.

– Year-Round: Use onions, garlic, and carrots for a base in many dishes.

Seasonal vegetables enhance flavor and freshness in your lunches.