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Your ultimate spring produce guide: What's in season plus recipe suggestions



Peak season: April-June.

Did you know that 1 serving of strawberries has more vitamin C than an orange? That's good news because in April, oranges are out, and these vibrant, plump and juicy berries are in! You want to buy them ripe, red and firm with no blemishes. You don't need to refrigerate them if using immediately, otherwise put them on a plate lined with paper towels, and they'll keep for 

What to do with them: Try this recipe for stress-free strawberry cheesecake for a delicious spring dessert. You can also slice them up for salads, blend them into your smoothies or combine them with other seasonal fruits in a healthy relish for grilled meats. Or you can keep it sweet with these other strawberry desserts to die for.

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Chef Tips and Tricks

VIDEO: Tropical Salmon Sushi Cups

These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!



  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced


  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!