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Chinese New Year continues this week, so for a bit of extra happiness throughout the year whip up the Orange Ginger Prawns. Make it even happier with a Rainbow Saute. Next, try my favorite twist on the Chinese Chicken Salad with an easy to toss Warm Chinese Chicken & Tatsoi Salad. If you don’t have tatsoi, most bitter greens will do instead. If you have more rainbow chard, blend with garlic & toss with a pasta for a bit of mid-winter Rainbow Pesto Pasta.
Super Bowl often overlaps with Chinese New Year, so celebrate both with the Spicy Asian Wings which pair well with the sweet & spicy Orange Roasted Chili Salad.
Sunday’s big Game Day is a great time for Baked Potatoes, Squash Nacho Cheese Dip & Broccoli. Line up a medley of dips including the Feta-Guacamole, Black Bean Dip, Squash Nacho Cheese, again and lemon-ginger Sunchoke Salsa. If you have the time make your own Homemade Tortilla Chips too.
This week the In Season Newsletter will feature sunchokes. Since it is not a common vegetable I wanted to give it some time to shine, but please know depending on the recipe potatoes or jicama can be substituted instead. The Sunny Sunchoke Salad is a creamy all vegan, low-glycemic substitute to potato salad that sits well next to the comforting Lentil Nut Loaf. Use cooked sliced potatoes for a Sunny Potato Salad instead. The Sunchoke Salsa is brightened with lemon & ginger, but jicama would work just as well in place of the sunchokes.
For breakfast, use more sunflower seeds toasted and sunflower butter whipped into hearty Sunflower Fig Oatmeal.
Whether you are trying something farm fresh for the Super Bowl or you are playing around with sunchokes, enjoy every bite.
Cook seasonally. Eat consciously. Live well,
