Seasonal Food Recipes for May


Many delicious foods are in season during the month of May. Here are three of our favorite seasonal ingredients and food recipes for the month of May.


Nothing says spring quite like a piece of warm rhubarb pie. And there are many other ways to cook rhubarb too! Just make sure that you cut off the leaves completely because they can be toxic. The stems have many uses and can even be eaten raw dipped in sugar or honey.

Rhubarb stems make a great spring salad. Just toss the cooked stems over greens, then add goat cheese and a sprinkle of crunchy nuts. This salad goes well with salmon and makes a colorful side dish.

If you don’t want to cook your rhubarb it makes a great cocktail garnish. Consider making a rhubarb margarita. It makes a festive drink for a warm spring evening.


Chicory is a leaf vegetable that is juicy and sweet, with a slightly bitter after taste. It can be eaten raw or cooked. It works well in salads with creamy dressings. Try it in a French salad with a blue cheese dressing. It can also be sautéed and tastes great when slathered in melted butter.

Check out this site for sophisticated seasonal food recipes using chicory.


Asparagus is only in season during spring, so enjoy it while it lasts. Asparagus is a tasty and healthy vegetable that can be fried, oven roasted, or steamed. When buying asparagus, look for firm spears with closed tips. Asparagus goes bad quickly, so be sure to keep it in the refrigerator.

Before cooking asparagus be sure to rinse it off and break off the tough ends. Try frying it with ginger, or oven roasting it with garlic. Asparagus can also be blended into delicious cream of asparagus soup. If the weather is warm enough you can even grill asparagus on the barbecue.

If you don’t have a lot of time to make dinner, check out this recipe for easy, oven roasted asparagus:

Check out The Food Network’s site for more seasonal May food recipes.