STATEMENT: I ​​Love Fruits and Vegetables from Europe wishes everyone a happy spring and a very happy Easter

(Information sent by the signatory company).

STATEMENT: I ​​Love Fruits and Vegetables from Europe wishes everyone a happy spring and a very happy Easter

(Information sent by the signatory company)

EBOLI, Italy, March 20, 2024 /PRNewswire/ -- It's spring, and here at I love Fruits and Veg from Europe we are full of joy. Fruits and vegetables are so fresh, light and lively - they will fill you with joy too.

Let's take a look at the European garden: everything is so light, bright and juicy, as invigorating as the sun itself. We've got bright leafy spinach and chard, crunchy green beans, tender, herbaceous asparagus, the sweetest peas... they're all starting to appear now. The fruits of the orchard are small but ripening, especially the cherries and, in the not too distant future, the sweet apricots. The berries are fresh and aromatic – a spring dessert or fresh fruit tart, anyone?

And that elegant vegetable, the artichoke! Have you ever wondered how it is prepared? How to get past the thorny leaves to eat the tender heart? We're here to tell you - just visit our website www.ilovefruitandvegfromeurope.com for seasonal recipes.

Let yourself be inspired by the freshness of spring: prepare a simple spinach and goat cheese omelet; Sprinkle spring herbs over a salad green, toss chopped chives with butter, and let it melt into sizzling steak. And a risotto or frittata is delicious with spring vegetables: add a handful of each new young green vegetable, to make it "alla Primavera" as they say in Italy, like spring itself.

Pasta with almost all the new season vegetables is delicious, as it changes as the garden does. And fresh herbs: young parsley, young basil, small sprouts of thyme, green garlic, pea stalks... peas become a wonderful salad with goat cheese and fresh tarragon, and young arugula from the new season can become in a fresh pesto.

Don't forget the radishes. Serve them with a little fresh butter to spread on each radish before going in for the crunch. Roast baby spring carrots in olive oil and sprinkle with dill, or make a delicious sandwich with chard leaves sautéed in olive oil, fresh mozzarella, and a handful of black olives.

The joy of cooking and eating the new vegetables and fruits of spring is endless; It seems like a miracle!

And if you need ideas: visit us at www.ilovefruitandvegfromeurope.co.uk

Happy Easter. Enjoy. It's from Europe!

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