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As spring continues, the soil and weather are finally settling down in my gardens to allow me to finally start planting outside of our greenhouse. I am excited about the possibilities.
Spring’s darlings of artichokes, asparagus and even snap peas continue to be present this week, but as greens start to become abundant there are several recipes to keep your greens busy such as the Wild Rice + Greens Soup with Parmesan Pine Nuts. The Baby Greens Pasta also plays well with those Parmesan Pine Nuts for a lunch on the go. Substitute chopped almonds for the pine nuts if you’d like. The Pasta Salad also goes beautifully with the Dill Caper Tilapia and Mozzarella Snap Peas.
Another quick way to use up greens are in the Greens + Goat Cheese Omelettes (substitute your favorite cheese if desired).
Mix and match spring dishes can be simple sides or to accompany a little something tossed on the grill. Eggs in Artichokes, Crispy Cauliflower, Mascarpone Beets, a Layered Salad with Basil Dressing, and one of my favorite sides will serve as both protein and a starch since garbanzo flour is the base: Socca. Take extra Socca on the go for lunch with Carrot Hummus.
With Memorial Day coming soon Spring Burgers are one of my favorite dishes to put out on the grill. Serve them with Sweet Potato Fries that can be tossed in the oven or the grill.
For a fun treat this week, try the Banana Almond Breakfast Cookies.
Cook seasonally. Eat consciously. Live well,
