Sara McCarthy, RDN, LDN

Corporate Dietitian

April Showers Bring May Flowers

Spring is in the air! With Spring

comes the early beginnings of local,

seasonal produce. Arbor

Management strives to offer fresh,

local produce when available. Find

out what local options are offered.

April’s Seasonal Produce:

Artichoke, Asparagus, Beets, Fennel,

Garlic, Parsnips, Radishes, and Rhubarb

Tips for reducing stress:

⬚ Read a new book

⬚ Try a new exercise group class

⬚ Plant a garden for Garden Month!

⬚ Meditate or try a yoga class

⬚ Craft a new project

⬚ Explore a new walking path

⬚ Listen to a new genre of music

⬚ Develop a new, healthy recipe

The Month of Zucchini

GROW: The plants have both male and female flowers. The vegetable grows from the female flowers.

NUTRITION: Zucchini contains

potassium, an important electrolyte

that helps our brain communicate to

our body for nerve and heart function,

and fluid balance.

FLAVOR: The small-medium sized

zucchini taste the best. Great raw in a

salad or steamed and added to

spaghetti!

TRIVIA: Did you know the flower of the

zucchini plant is also edible? Add it to a

salad for a beautiful presentation!

Healthy Celebrations this Month:

All of April:

Stress Awareness, Garden, Soy Foods,

Celery, Pecan, and Garlic Month

April 2: National PB&J Day

April 6: Healthy Kids Day

April 7: World Health Day

April 12: Grilled Cheese Day

April 17-23: Egg Salad Week

April 19: Garlic Day

April 20: Lima Bean Respect Day

April 22: Earth Day

April 25: Zucchini Bread Day

April 26: National Pretzel Day

April 29: Arbor Day

April 30: Raisin Day

All you do (serves 10):

1. Whisk all dressing

ingredients together except

for the oil. Slowly whisk in

the oil until mixed and set

aside.

2. Toss the salad ingredients in a large bowl with the dressing until well mixed. Chill for 15 minutes before serving for flavors to blend.

All you need: 3 Tbsp Fresh Lemon Juice

1 Tbsp Lemon Zest

1 tsp Cumin

1 tsp Paprika

2 cloves Garlic, minced

½ tsp Salt

1/8 tsp Cayenne Pepper

¼ cup Olive or Avocado Oil

1 lb Zucchini, diced

1 lb Yellow Squash, diced

1 medium Red Bell Pepper, diced

1 ½ cup Seedless Grapes, halved

¼ cup Pine Nuts

1 Tbsp Fresh Mint, julienned

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Moroccan Zucchini & Grape Salad – serves 6