“How to” Spring Ahead in the Kitchen
Winter is finally gone, and we’re all ready to lighten up our lives and our diets. The markets are full of spring fruits and vegetables, and the bounty of lively green asparagus, luscious strawberries and tender lettuce tempts us to get creative in the kitchen. And while you’re at it, why not give your pantry a spring cleaning? Here are a few ideas to get your spring off to a great start:
- Spring is the perfect time for a pantry clean-out. Spices lose their pungency, oils go rancid and grains and flours can get stale or attract bugs. Pull everything off the shelves so you can wipe them down, then throw out canned goods that are past their use date and anything else that is no longer fresh.
- Write the date of purchase on ground spices when you buy them, and try to use them up within a year. Don’t forget, spices are a great way to add flavor if you’re avoiding salt. Add your own spin to a marinade made with Kikkoman Soy Sauce or Kikkoman Teriyaki Marinade & Sauce.
- Fresh vegetables are good, and good for you! Steaming is a great way to cut down on fat, but a steady diet of steamed vegetables can get a little boring. A sprinkle of Kikkoman Ponzu Dressing & Sauce adds a burst of flavor without adding fat or a lot of calories. Ponzu makes a great oil-free dressing for salads, too!
- Grilling enthusiasts welcome the first warm days of spring. Clean out last season’s ashes and give the grill grate a good scrub, then marinate your favorite meat, poultry, fish or vegetables in one of our Kikkoman Teriyaki Takumi Collection Sauces and you’ll be all set to fire up the first barbecue of the year!
- Don’t forget to spring-clean the freezer — frozen raw meat should be used within 12 months, vegetables within six months, so plan meals to use up the food that’s been in the freezer the longest. If you wrap frozen food properly and write the date on the package, it’s much easier to keep track of what to use first.