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Despite the fact that schools around the country are ending for summer break, there are still a few more weeks of spring left. Let’s indulge this week in the possibilities in-between these two beautiful seasons.
Peas and avocados overlap nicely this time of year and they are surprisingly lovely blended into a filling worth stuffing into the kid-loving Avocado Pea Enchiladas. Pair with a Spicy Coconut Cilantro Layered Salad.
Everyone’s favorite fungus is peaking out in certain regions as the damp season ends and they provide two meal possibilities this week: the Savory Mushroom Crumble and the Brie Portobellos. Mix and match the sides to pair with these mains including the Roasted Chard Stalks, Grilled Garlic Bread and the Rhubarb Snap Peas.
Marinate bone-in chicken to make the Grilled Mango-Curry Chicken with the Beet Raita and Lentil Dal. Extra mango chutney is lovely in the Roasted Garbanzo Mango Salad and the Mango Chutney & Brie Quesadillas.
Something about sushi sounds elaborate- I know. But, the truth is it is a surprisingly quick meal to put together, it is fun for each diner to make their own at the dinner table and you can mix & match the possibilities with the Smoked Salmon Handrolls, Spring Handrolls and the Avocado Wasabi Cream.
If you have leftovers, breakfast will be a breeze with the Nori Sprinkled Brown Rice & Eggs. Another tasty option this time of year are simple yogurt parfaits with Strawberry Granola, Strawberries and Lavender Yogurt.
Whether you are ready for summer or still attached to spring, this meal plan rides in-between the two easily.
Cook seasonally. Eat consciously. Live well,
