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Spring is slowly creeping in and every week I hope to add more asparagus, artichokes, carrots and baby roots to your meal plans. But, I will try to make the transition as slowly as this season does welcoming each vegetable and fruit as the true treasure that it is this time of year.
Bunches of asparagus standing tall in groceries are finally next to more reasonable price tags and this Asparagus Egg & Parmesan Salad will have you enjoying them at home or on the go. Meanwhile, fresh artichokes are cut and cooked into hearts and simply roasted with sustainable seafood in the Garlic Sardines & Artichokes tossed with the Goat Cheese & Kale Pasta. Leftovers of the kale and goat cheese tuck in to the Goat Cheese & Greens Omelette perfectly for breakfast the next day. For an alternative breakfast, bring out your nutty side with the Peanut Butter Smoothie & PBJ Oatmeal for breakfast.
Carrots pureed and juiced into a salad dressing glistens across arugula that are a happy side dish to the Chard Quiche. The quiche can be started with a homemade Whole Wheat Pie Crust, with your favorite pre-made crust or even crustless. More dark leafy greens are chopped in a Honey Mustard Kale Salad paired with Quinoa Patties and an Avocado Cream for dipping.
Brighten up a gloomy spring day with Split Pea Soup and a topping of Caramelized Lemon Pistachios. Cook up extra split peas to whip into the Split Pea Spread to smear across Herb Almond Crackers.
Luscious creamy goodness is joined with a bit of spice in the Creamy Chicken Enchiladas with Cilantro Dressed Spring Salad.
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Cook seasonally. Eat consciously. Live well,
