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We are still in transition to spring and I am thrilled to see sprouts peeking through with promises of delicious meals ahead. In the meantime, using up pantry items with end of winter and start of spring treats is what this week is all about.
Sun-dried tomatoes liven up flavors pre-tomato season. The comforting Sun-Dried Tomato Meat Sauce over Polenta and Broccoli will satisfy on cooler days. While the Sun-Dried Tomato Dressing that is smeared across a Cobb-style Salad is perfect for warmer days or lunches on the go. Extra polenta is great for making croutons and tossing on a Kale Caesar with Parmesan Crusted Tofu for lunch on the go, too. Alternatively, make the Polenta with the Spinach Baked Eggs for breakfast.
Avocados keep coming, so this week let’s stuff them into Avocado Pea Enchiladas served with a Spring Fiesta Salad, which can be taken for lunch the next day. The Avocado Wasabi is the highlight of the Spring Sushi Bowl, too. For more Asian fun and another use for Brown Rice, take collards and wrap them around the Wrapped Ginger Salmon with an Asian Cabbage Stir Fry.
Finally, whether you need a snack on the go or breakfast the Lemon Date Bars are one of our favorites.
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Cook seasonally. Eat consciously. Live well,
