3 Seasonal Recipes To Try This May ─ Tasty

You don't want to miss the chance to eat these foods when they're freshest!

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3 Seasonal Recipes To Try This May

Radish Avocado Toast
Servings: 4

INGREDIENTS
4 slices of toast, ½ inch thick
1 avocado
1 lime, juiced
Salt, to taste
Pepper, to taste
8 radishes, thinly sliced

PREPARATION
Thinly slice all the fresh radishes. Set aside.
Mash the avocado with lime, salt and pepper. Spread the mixture on some toasted bread.
Top the avocado toast with the sliced radishes and any other garnishes you would like. Sprinkle with salt and cracked pepper.
Enjoy!

One-Pot Fennel And Sausage Pasta
Servings: 8

INGREDIENTS
1 pound hot Italian sausage
1 large onion, sliced thin
5 garlic cloves, sliced
1 fennel bulb, sliced thin
1 tablespoon dried oregano
Salt, to taste
Pepper, to taste
6 ounces tomato paste
14.5 ounces canned chopped tomatoes
1 pound cooked orecchiette pasta
½ cup shaved parmesan
1 cup mozzarella pearls

PREPARATION
Add the sausage to a large pot on medium high. Cook until browned. Remove temporarily from the pot.
Add sliced fennel, onion, garlic, oregano, salt and pepper. Cook until the onions and fennel are golden and caramelized. Add the meat back into the pot.
Add the tomato paste, stir, and cook until the tomato paste has darkened and is aromatic.
Add the chopped tomatoes. Bring to a boil, reduce to simmer, and cook until the sauce thickens slightly.
Add the cooked pasta, the grated parmesan, and the mozzarella pearls. Stir until well combined and heated through.
Garnish with fennel fronds, (the green leaves of the fennel bulb) and enjoy!

Strawberry Rhubarb Pie
Servings: 6

INGREDIENTS
3 cups rhubarb, chopped
3 cups strawberries, quartered
1 cup sugar
¼ cup cornstarch
¼ teaspoon salt
1 package pie dough
Garnish with whipped cream
PREPARATION
Preheat the oven to 375°F/190°C.
In a large bowl, toss the strawberries and rhubarb with the sugar, salt, and cornstarch. Set to the side.
Line a pie tin with the pie dough. Top with more pie dough in a full sheet with slits or cut into strips and weave a lattice design on top of the pie.
Bake the pie until the filling is bubbling and the crust is golden brown, about 2 hours. Cover the edge of the pie with foil if it begins to darken. Let cool slightly before serving.

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