While the weather gods seem to have mixed up April and May this year (April sunshine seems to have brought May showers – at least here in New England), the signs of spring are definitely peaking out -  slightly warmer weather, lighter jackets, blossoming trees. And with the change in seasons comes a new array of fresh fruits and vegetables in the kitchen. After many months of belly-warming roasted root vegetables and winter squash, the light fresh greens that arrive with the change in season are welcomed with open arms in my kitchen! Spring is the season of green vegetables – arugula, asparagus, artichokes, fiddleheads, green onions, pea shoots and others have made their seasonal debut. These vegetables are bursting with flavor and require little preparation, making it easy for novice and experienced chefs alike to create a restaurant quality dish in no time.

To celebrate fresh spring flavors, I created this delicious spring vegetable flatbread for the May issue of the Friedman Sprout. After 2 years of covering nutrition science and policy news, Boston happenings, food events, and much more, this is my last issue since I am graduating in 2 weeks!

Head over to the Friedman Sprout for the recipe, and while you’re their check out some of the other articles by my fantastic classmates.

Sit at a desk all day? You probably want to check out comfort in the cubicle

Chocolate lover? Don’t be fooled by the recent study on chocolate as a weight loss too.

Don’t know what to do with all of the peels, rinds, and tops of fruits and vegetables you cook with? Think about composting and learn how easy it is to do, even in a city apartment.

Happy May everyone!

- your food and fitness friend