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Well and Good: A FRESH Take on Spring

Now that spring has arrived, we’re excited about all the possibilities that come with it! Here at FRESH, we’re ready for the lighter fare that spring offers – using garden-fresh fruits, vegetables and herbs to bring big flavor to every dish. Here are some FRESH ideas for putting some spring on your plate!

Get inspired. No matter the season, inspiration is the No. 1 FRESH kitchen necessity. Preparing food with inspiration can sometimes lead to creations you didn’t know existed. One visit to the FRESH produce section or charcuterie will get you inspired and ready to try something new in no time! Pick up some hand-pulled FRESH mozzarella for a great Caprese salad or a beautiful eggplant for a great roasted vegetable flatbread.

Herbs. Herbs are our friends – really! Herbs can lend unexpected brightness and flavor to even the simplest dish. Particularly in spring, herbs are a great way to add flavor without loading up on calories. Try tossing some basil in with pasta or tarragon on salmon fillets. The possibilities are endless! Ready for an herb challenge? Try the trout recipe at the end of this post!

Eat a Rainbow! More color on your plate means more nutrients and more flavor! Not sure how? Adding a simple salad with sliced apple, tomato and sweet yellow peppers is a great start! If you’re not a salad fan, no worries! Roasted carrots and sautéed green beans will do the trick!

Whether your cooking style is minimalist or classic French, bringing spring to your plate is easy when you’re at FRESH. If you’re still unsure, stop by and let us show you the wonders of spring!

Trout in a Pouch with Fresh Herbs and Garlic

4 small whole trout, about 1 pound each, cleaned and scaled
4 pieces aluminum foil about 16 x 16-inches
3/4 cup plus 2 Tbs olive oil, divided
Salt and freshly ground black pepper
3 lemons, sliced crosswise
8 cloves garlic, thinly sliced, divided
8 sprigs fresh rosemary, divided
8 sprigs fresh Italian parsley, divided
8 sprigs fresh mint, divided
8 sprigs fresh marjoram or oregano, divided
3/4 cup plus 2 Tbs dry white wine, divided

Preheat the oven to 375° F.

Rinse fish well inside and out and pat dry with paper towels. Place 1 fish in the center of each square of aluminum foil. Rub each fish with 1 tablespoon of the olive oil on both sides, then season the fish both inside and out with salt and pepper. Stuff the cavities of each fish with lemon slices, two cloves of the sliced garlic and two sprigs each of the rosemary, parsley, mint, and marjoram. Fold all of the edges of the foil upwards to create a bowl shape, then drizzle each fish with two tablespoons of the remaining olive oil and three tablespoons each of the white wine. Fold the top and side edges together tightly so that the fish is completely enclosed in an airtight package. (Fold the edges downward so that the fish is tightly contained.)

Place the pouches on a large baking sheet and bake for 20 to 25 minutes, or until the fish is just cooked through and flakes easily when pierced with a fork.

Serve the fish immediately in shallow rimmed dinner plates or large shallow bowls, with the collected juices drizzled over the fish. Serve immediately.

View this recipe to print or add items to your shopping list.

Recipe adapted from

Serves 4