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As we progress through spring, the list of delicious available produce continues to grow, especially if you are in cooler climates. Some fruits and vegetables are still available such as citrus and avocados while a variety of greens and baby roots happily color up our plates. The flower bud of the scene, the artichoke is being stacked up in produce bins around the country. The small ones are perfect as Seared Baby Artichokes and then tossed into this week’s tongue twister the Antipasto Pasta Salad with Fried Cheese Sticks
Avocados and grapefruit are still charming our tables. Try them both with Tempeh Tacos or Breakfast Tacos with an Avocado Grapefruit Salsa. For breakfast, broil halves of Grapefruit with Ginger & Cardamom to serve with Almond Pancakes and Pecan Butter. A simple Citrus Avocado Salad are completed with Quinoa Patties and Sesame Tahini Sauce.
Any medley of spring vegetables will do for the Veggie Packed Meatloaf which is extra-fun in muffin cups. Kids can even top their individual meatloaf with their favorite veggies. Mix and match the vegetables according to your family’s preference and your particular season. Mashed Potatoes & Kale Chips complete the meat & potatoes dish.
The next day, that dish into a Meatloaf Tortilla Wrap, perfect for lunch or another dinner. A veggie friendly lunch of Red + White Quinoa and Marinated Cauliflower are easy to make large batches of to be rationed throughout the week.
Marinate salmon and then bundle it up in collards or other large dark leaves you have your hands on. Tuck in a few carrots and serve the Wrapped Ginger Salmon with Sesame Soba Noodles and Garlic Bok Choy.
Whatever spring is bringing you these days, may they find their way into every dish you enjoy.
Cook seasonally. Eat consciously. Live well,
