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Deep winter is lacking a bit when it comes to farm fresh vegetables. So our hero of the week is the dark leafy green! Found in your freezer or winter garden, from Tatsoi to Spinach to Chard. Mix & match your greens in each recipe as you need.
We start with the more unusual Tatsoi in our Warm Chinese Chicken Salad, brightening it up with oranges. Arugula is also made sweeter with a dressing of dates and laced with creamy goat cheese. Greens are creamed with coconut rather than the traditional dairy. Chard makes an appearance for breakfast in a quick egg (or tofu) scramble. And a more traditional beef lasagna is stuffed with spinach.
When we are not feeling green this week, we are departing from the red Azuki bean’s Asian roots to give it an Italian spin with Rosemary & Fennel. Substitute another bean if necessary in either the Rosemary Azuki Saute or the Azuki & Fennel Soup.
The happily stored winter squash will sadly be retiring soon as the days warm up. So don’t delay- bake it, mash it & love it up with a bit of citrus in the Orange Kissed Squash.
We also introduce Calamari this week with a simple, creamy yet dairy-free Coconut Ginger sauce. Accompanied by Ginger & Lemon zested Cauliflower.
Lunch uses some of this week’s leftovers plus quinoa for a bowl of goodness on the go.
A quick & make-ahead breakfast of simple French Toast uses up any whole-grain bread lying around, but it also freezes beautifully for a quick meal mid-week. Just warm them in a toaster.
Come along with us and avoid winter food boredom, while we…
Cook seasonally. Eat consciously. Live well,
