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Transition seems to be a theme for me lately. Several weeks ago I mentioned we were moving to Colorado. Because of many circumstances we are still not quite in a home yet and I have to admit it is leaving us all a bit unsettled and at times frustrated. Just the other day to shake off a bit of stress, I allowed myself a leisurely trip to a favorite grocery store and found myself inspired by the transition of the season with beautiful artichokes and stacks of asparagus. This week try this Artichoke Antipasto Toss and Olive Bar Pizza. For the long green stems, blend them into a brilliant green Asparagus Soup.
For a bit of irony, I am writing this while looking out on a field of snow here in Colorado. In contrast, my former home in the Sonoran desert is experiencing warm and increasingly hot days. The transition across the country is clearly not connected and so I encourage you to play with this week’s meal plan to fit what is available to you. A Winter Greens Pesto should play well in any part of the country, use this to bake up Creamy Arugula Tilapia or for breakfast in the Creamy Herb Scramble or spread across the Grilled Sun-Dried Tomato Sandwich.
Radishes are one of my favorite spring treats as they are easy to plant and harvest. Whether you can grow them now (a challenge in the snow!) or not, they should still be easy to find. Try the Creamy Radish Salad to highlight them. Alternatively, they make guest appearances in the Black Bean Tostadas with Chipotle Dressing or the Spring Burgers with Sweet Potato Fries.
Even with snow on the ground, I find my pregnant belly craving salads. If you have yet to try them, the Honey Mustard Kale Salad, Black & White Bean Salad, and Creamy Spring Salad should all satisfy during this time of year.
And finally for a quick snack or breakfast try these Granola Seeduction Drops.
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Cook seasonally. Eat consciously. Live well,
