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Spring is starting to sprinkle into our lives, but there is still plenty of time to love up the cool weather greens, cauliflower and roots as we await for all of the tiny sprouting treats that are coming soon.
Our new favorite dish is all about potatoes and seafood. The Roasted Potato, Fish & Cauliflower Wraps start with steaming potatoes in the oven and then the rest of the dish is slowly added. It is the perfect meal for afternoons when you are multitasking and need dinner to practically take care of itself. A fruity condiment such as this Pineapple Salsa works well to compliment the fish. If you avoid gluten, simply treat this as a bowl, even adding a few more potatoes, rather than a wrap.
Give your morning a diner-style start, by doubling the potatoes and setting them aside for leftovers the next couple of mornings paired with Runny Eggs & Wilted Greens.
Caramelized onions & cauliflower are a lovely match for the Feta Stuffed Meatballs and the creamy Goat Cheese & Kale Pasta.
Meanwhile, the Black & White Bean Salad tosses together vegetables with two types of beans and dried fruit. Served with the Carrot Dressed Spring Salad will help you get even more excited about the new season. Serve the bean salad for lunch the next day with simply dressed greens.
If you are using dried black beans (a cheap, easy, tasty alternative to the canned beans) make a few extra cups and then these Jamaican Black Bean Burgers will be easy the next night. Serve the patties with the Sweet Potato Fries.
While winter food is still in our kitchens, make your food bright and playful with the Rainbow Chard Pesto Pasta. Slabs of the Parmesan Tofu is a scrumptious vegetarian protein.
Since you are buying tofu, you may as well buy a few containers and chop it up for the Curry Tofu Salad that you can enjoy for lunches throughout the week.
For a sweet & nutty morning, try these Peanut Butter Banana Scones with Nutty Cream Cheese.
Cook seasonally. Eat consciously. Live well,
