©Andrew Sproule | Dreamstime.com

As we welcome spring at Great Care, we look forward to making recipes with fresh, in-season fruits and vegetables including apples, peas, pineapple, asparagus, broccoli, radishes and rhubarb to keep our seniors and caregivers healthy.

Rhubarb, a legendary favorite in pies and crisps, has many health benefits, according to Organic Facts. It has the ability to aid weight loss, improve digestion, prevent Alzheimer’s disease, stimulate bone growth, avoid neuronal damage, increase skin health, prevent cancer, optimize metabolism, improve circulation, and protect against various cardiovascular conditions.

Also in season are apricots, bananas, cabbage, carrots, celery, collard greens, garlic, greens, lettuce, mushroom, onions, spinach, strawberries, Swiss chard, and turnips.

Apricots can treat indigestion, constipation, earaches, fevers, skin diseases, cancer and anemia, and improve heart health, reduce cholesterol levels, prevent the deterioration of vision, help you to lose weight, treat respiratory conditions, boost bone strength, and maintain electrolyte balance in the body, says Organic Facts. Apricot oil, good for skin care, is also useful for treating strained muscles and wounds.

These recipes, courtesy of the National Institutes for Health, feature many of the fresh fruits and vegetables now in season, including broccoli, carrots, spinach, apples and bananas:

Pasta Primavera

Ingredients
8 oz dry whole-wheat spaghetti
1 Tbsp olive oil (Note: Substitute cooking spray for olive oil and save calories and fat)
1 tsp garlic, minced (about ½ clove)
4 C assorted cooked vegetables—such as red pepper strips, broccoli florets, carrot sticks, or green beans (Leftover Friendly)
1 can (15½ oz) no-salt-added diced tomatoes
1 can (5½ oz) low-sodium tomato juice
¼ tsp ground black pepper
¼ C grated parmesan cheese

Directions
1. In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
2. Add spaghetti, and cook according to package directions. Drain.
3. Meanwhile, combine olive oil and garlic in a large sauté pan. Cook until garlic is soft, but not browned (about 30 seconds).
4. Add mixed vegetables, and cook until vegetables are soft, but not browned (about 3–5 minutes).
5. Add diced tomatoes, tomato juice, and pepper. Bring to a boil. Reduce heat, and simmer for 5 minutes.
6. Add spaghetti and parmesan cheese. Toss until the pasta is hot and well mixed, and serve.

Grilled Tuna With Chickpea and Spinach Salad

Ingredients
1 Tbsp olive or canola oil
1 Tbsp garlic, minced (about 2–3 cloves)
2 Tbsp lemon juice
1 Tbsp oregano, minced (or 1 tsp dried)
12 oz tuna steak, cut into 4 portions (3 oz each)

For salad:
½ can (15½ oz) low-sodium chickpeas (or garbanzo beans), drained and rinsed
½ bag (10 oz) leaf spinach, rinsed and dried
1 Tbsp lemon juice
1 medium tomato, rinsed and cut into wedges
⅛ tsp salt
⅛ tsp ground black pepper

Directions
1. Preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature.
2. Combine oil, garlic, lemon juice, and oregano, and brush over tuna steaks. Marinate for 5–10 minutes.
3. Meanwhile, combine all salad ingredients. (Salad can be made up to 2 hours in advance and refrigerated.)
4. Grill or broil tuna on high heat for 3–4 minutes on each side until the flesh is opaque and separates easily with a fork (to a minimum internal temperature of 145 °F).
5. Serve one tuna steak over 1 cup of mixed salad.

Baked French Toast Fritters With Apples and Bananas

Ingredients
For sandwiches:
8 slices whole-wheat bread
¼ C creamy peanut butter (or other nut butter)
1 apple, rinsed, peeled, cored, and sliced into 8 rings
2 bananas, peeled and cut into about 12 thin slices each

For batter:
3 Tbsp egg substitute (or substitute 1 egg white)
¼ tsp ground cinnamon
1 Tbsp brown sugar
¼ C fat-free evaporated milk

Nonstick cooking spray

Directions
1. Preheat oven to 400 °F. Place a large baking sheet in the oven to preheat for about 10 minutes.
2. Assemble fritter as a sandwich, with ½ tablespoon of peanut butter on each slice of bread, and two apple slices and six banana slices in the middle of each sandwich.
3. Combine ingredients for the batter, and mix well.
4. Spray a nonstick baking sheet with cooking spray.
5. Dip both sides of each fritter in the batter, and place fritters on preheated baking sheet. Bake for 10 minutes on each side, or until both sides are browned. Serve immediately.