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As February is ending, winter storage vegetables are being used up a bit, but hopefully you still have access to some. Even more, I hope you are seeing just enough cool weather produce such as broccoli and dark greens such as kale.
Highlighting broccoli in the classic Broccoli Cheddar Soup is especially fun when it is based with sweet potatoes rather than creamy dairy. There is still plenty of sharp cheddar to give you all the right flavors and you will not miss the typically base. Finish the soup with a sprinkle of Sweet Potato Croutons. Sweet potatoes also shine in the Black Bean & Sweet Potato Enchiladas, use leftovers in the Black Bean & Sweet Potato Quesadillas.
Extra sweet potatoes? Dive into them for breakfast as the Coconut Sweet Potatoes. Coconut is making several appearances this week with the Coconut Granola for breakfast, Coconut-Kale Salad and for a simple, yet elegant dinner try the Coconut Salmon & with Coconut Braised Squash.
If you are starting to see beets, try these Beets & Seeds Burgers on top of the Nutty Quinoa with a side of Mustard Seed Marinated Cauliflower.
For a comforting winter dish, try the Steak & Portabello Stroganoff on top of Wild Rice with a simply steamed Lemon Broccoli. Toss extra broccoli in the Broccoli & Chard Scramble for the next morning.
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Cook seasonally. Eat consciously. Live well,
