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.
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