Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on May 1, 2017
You don't want to miss the chance to eat these foods when they're freshest!
Here is what you'll need!
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.
"Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: http://bit.ly/2mEBY0e."
Check us out on Facebook! - facebook.com/buzzfeedtasty