Here's Three Delicious And Seasonal Recipes To Try Now That It's May

The ingredients are in season for May, so it's the perfect time for fresh ingredients!

It's finally May! Can you believe it? Not many people know that radishes, fennel, and rhubarb are in season and so easy to cook with. We'll show you how in the video below:

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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.