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Whether you have a farm share, grow your own or go to farmers markets every week these delights shape what you eat. The freshest produce is enhanced with beautiful cheeses, pasture raised meats, and hearty grains. This week buy your favorite cheese, such as a nutty Parmesan, creamy brie or blue cheese and incorporate them into several dishes.
The Snap Pea Risotto is made complete with nutty Parmesan in the Arugula Salad & Parmesan Pine Nuts. Strips of Parmesan are also tossed into the Portobello Mushroom Salad- delightful as its own main dish or made more substantial with strips of steak and a side of Prosciutto Snap Peas.
We are big fans of this week’s hearty Almond-Strawberry Lentil salad that does well with an elegant Layered Spring Salad and Basil Vinaigrette. A sprinkle of blue cheese on each of these will bring this meal to a new decadent level.
The lentil salad is so nice, we have used it this week twice. Pair it another way with Dijon Asparagus and Roasted Tilapia.
Do you love brie cheese? Try strips melted into an Asparagus Brie Frittata for breakfast or cooked into a portobello to take on the go for a delicious lunch, warm or at room temperature.
For a more sustainable lunch variation on the typical tuna sandwich try Sardines instead.
However you may supplement this weeks basket of produce, we hope each bite is more delicious than the next.
Cook seasonally. Eat consciously. Live well,
