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Temperatures are warming up just enough to whip out the grill and plan refreshing salads, as often as possible.
The grill is getting some game time with Spring Burgers. Grilled patties are bundled in a small garden and finished with a creamy herb sauce. Extra sauce is especially nice for the side of Sweet Potato Fries.
Marinated Mango-Curry Chicken is also perfect for grilling. A cooling Beet Raita, comforting Lentil Dal and greens- wilted or fresh are great side kicks. If you have additional mango puree and yogurt toss it with the leftover chicken or tofu for the Curry Tofu Salad. It’s a two-for-one recipe.
We are feeling especially pleased after challenging ourselves to create an entirely Black & White Salad. The result tossed together the essence of Italy with black & white beans, black mission figs, cauliflower and salty feta. Try it and add your own black & white ingredients.
Take your time with the Mushroom Risotto while searing up thinly sliced beets into crisps and the Herb Tilapia. Extra Beet Crisps become an easy lunch with the Beet, Blue & Kale Salad.
Carrots are plentiful and especially sweet in the Spring. Celebrate these bright roots by juicing them into this playful Carrot Cake Smoothie or this Carrot Dressing. Next, use the carrot tops for a pesto to dress Roasted Carrots. Pair this with a silky vegan Cauliflower Soup.
Spring is melting into summer and with it the vegetables will only become more abundant, plentiful and playful. Indulge.
Cook seasonally. Eat consciously. Live well,
