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March is this beautiful in between the season’s month that slowly opens its arms to warmer days. Which means cool weather vegetables are still a prominent part of most of our diets this time of year. The cruciferous family of vegetables including cauliflower, broccoli, cabbage and more enjoy this weather and in the coming weeks meal plans will include many of them.
The Cauliflower Roast makes a beautiful centerpiece dish and then leftovers blend into a flavorful soup. Pair the roast with a Mushroom Crumble & Creamy Kale Salad. While the soup makes a complete meal with the Caramelized Onion, Apple & Hazelnut Salad or a side of Cheese Toasts that we love to dip in.
Oranges, grapefruits, and more are still lovely this time of year. The Citrus Avocado Salad takes full advantage of them, extra avocados whip up nicely into the Avocado & Garbanzo Salad. Match either salad with the Red + White Quinoa Salad for dinner or lunch. Meanwhile, the Sweet Orange Sauce is a perfect way to celebrate the tangy sweet fruit drizzled across Almond Pancakes and Whipped Yogurt Cream for breakfast. Reducing orange juice can also make for a savory affair when served with a simply steamed fish in the Blood Orange Fish. Pair this with the Brown Butter Broccolini. Extra broccolini is fabulous for breakfast the next day, tucked into the Greens & Goat Cheese Omelette.
This week’s elegant dish is the Honey Fennel Chicken with Fennel Scalloped Potatoes. An easy Lemon Dressed Spinach completes the meal.
Post your favorite start of spring dishes on Lilly’s Table Recipe Roundup board and we will start showcasing your favorites in the meal plans. Just comment on this post to become a contributor if you are not already.
Cook seasonally. Eat consciously. Live well,
