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This week marks the first day of Spring— shall we celebrate with… food? Now before you think of artichokes, strawberries, and asparagus- you may notice while planting seasons have begun, most of Spring’s bounty is still growing and not quite ready for us to gobble up.
So let’s consider this more of a farewell party instead! To the apples & squash still in cold storage or frozen in baggies waiting for their final destination. Why not puree them into a simple Squash-Apple Soup? More squash can be used in our Mac n Veggie and the Chipotle Squash Polenta which pairs ever so nicely with the Mango Sausage & Greens. If you are starting to find baby beets, try crisping them up to go alongside the pasta dish.
Blood oranges are still around and make a simple piece of fish— divine. Pair this with a nutty side of Brown Butter & Walnut Broccolini.
The Curry Vegetables with Garbanzos and the Spicy Almond Chicken Stir-fry use beautiful vegetables that overlap seasons such as cauliflower, broccoli, carrots & onions for a couple of quick mid-week meals. Since both of these dishes call for brown rice, make a double batch at one time to use for each meal.
It’s Peanut Butter-Honey time! We stuff peanuts & bananas into scones with a Nutty Cream Cheese spread for a little extra protein. Try our favorite protein-rich Banana-Nut Smoothie or put your nut butter into good use in a simple sandwich- to take on the go for morning or lunch.
We are getting our all-American brown bag lunch ready with a Turkey & Cheese Sandwich. Sprinkle in some shredded carrots and grab a thermos of the soup for an easy lunch on the run.
And no party is complete without blue cheese stuffed mushrooms, right? Try these main dish, big portobellos stuffed with lentils instead of breading and pair with a simple salad of spring’s first baby greens- whatever you can get your hands on.
We are over the top excited about the changing seasons and we hope you are also welcoming its slow progression into your kitchens and tummies, too.
Cook seasonally. Eat consciously. Live well,
