YOU Magazine - April 2016 - The Fruits of Spring By Kirk Leins
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The Fruits of Spring
By Kirk Leins


The Fruits of Spring - By Kirk Leins

When designing dishes and menus, it is always best to select produce that is currently in season. Not only are prices far more reasonable for in-season produce, the quality of the food you'll buy and prepare will improve dramatically as well.

Here are some springtime favorites you can enjoy throughout the season.

RHUBARB (April through July)
Rhubarb is actually a vegetable and not a fruit. Because of its bitter taste, rhubarb takes some sweetening to make it edible and is normally served in fruit-like preparations.

Rhubarb Crisp
(Serves 4)
  • 4 cups rhubarb, washed and cut into 1/4 inch pieces
  • 1 tablespoon granulated sugar
  • 1 cup old-fashioned rolled oats
  • 1/3 cup all-purpose flour
  • 1/3 cup dark brown sugar
  • 1 teaspoon cinnamon
  • 1/4 cup unsalted butter, ice cold and cut into pieces
Preheat oven to 350 degrees.

In a greased 7-8 inch round casserole dish (at least 3-inches deep), toss the cut rhubarb with the granulated sugar. In a separate bowl, add the oats, flour, brown sugar and cinnamon. Using a large fork or pastry cutter, cut in the butter until all the ingredients are well blended and resemble small pebbles. Evenly cover the rhubarb with the oat mixture and bake for 20-30 minutes, or until the rhubarb is bubbling and the top is crispy.

Serve in bowls with vanilla ice cream or sweetened whipped cream.


MANGO (Best in springtime)
Look for firm but slightly yielding fruit with a sweet aroma. The skin should be unblemished, and the color should either be a yellowish-orange or red. Avoid overly green, grey or shriveled looking mangoes.

Fat-free Mango Curry Sauce
(Serves 4 as marinade)
  • 1 large mango, peeled, seeded and cut into pieces
  • 1-inch knob ginger, peeled and grated
  • 3/4 cup freshly squeezed orange juice
  • 1/4 cup unseasoned rice wine vinegar
  • 1-2 teaspoons curry powder
  • Kosher salt
In a food processor or a blender, add mango, ginger, orange juice, vinegar, curry powder and a generous pinch of salt. Process the ingredients until smooth. Transfer the sauce to a saucepot and heat over a low flame. Re-season if necessary and keep warm. Serve with any grilled white meat or fish.


PINEAPPLE (March through June)
Look for firm and plump specimens. The pineapple should have fresh green leaves and feel heavy for its size. It should also be quite fragrant.

Pineapple Salsa
(Makes 3 1/2 to 4 cups of salsa)
  • 2 cups fresh pineapple, cut into 1/4-inch dice
  • 1/2 of a medium-sized red onion, peeled and diced small
  • 1-2 jalapeño chilies, de-veined, seeded and diced small
  • 2 Roma tomatoes, seeded and chopped small
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • 1 1/2 tablespoons extra virgin olive oil
  • 1/4 teaspoon Kosher salt
Place all the ingredients in a bowl and mix well. Allow the mixture to sit at room temperature for at least 15 minutes. Taste and adjust the seasoning if necessary. Serve with tortilla chips, quesadillas, pizza, eggs or as yet another topping for any grilled white meat or fish.

Kirk Leins has been cooking his entire life. No stranger to professional kitchens, he currently devotes most of his time to cooking instruction, food writing and producing television. Kirk also provides his services as a personal chef in and around the Los Angeles area. He has made several TV appearances on both the national and local level, and is the Executive Chef for YOU Magazine. Sign up for Kirk's free newsletter and cooking blog at www.NoTimeToCook.com.



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