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With spring coming to an end soon, I hope you are enjoying the warmer, longer days and ever changing produce. With peas, carrots, rhubarb, greens and cauliflower all making appearances this meal plan gives them all a nod this week.
Stuff pasta into a Creamy Pea Cannelloni and top with Pesto and pair with the Carrot Arugula Salad for a complete meal. The salad will also do well for a simple meal with Chard Quiche. The quiche can make a second appearance with the Carrot Cake Smoothie for breakfast the next day.
More greens show up with the Goat Cheese + Kale Pasta. Pair it with the Garlic Artichoke Sardines for a meal best enjoyed in spring.
Rhubarb’s abundance can receive a savory treatment with the Rhubarb Snap Peas and the Rhubarb Mung Beans + Sweet Potatoes or the Rhubarb Minted Peas. That last rhubarb recipe pairs nicely with the Sweet Lemon-Ginger Chicken and Lemon-Ginger Cauliflower.
Carrots take a starring role for lunch in the Carrot + Turmeric Chicken Green Salad or in a vegan breakfast as the Carrot Tofu Scramble.
Indulge in these final days of spring’s freshness and delight!
Cook seasonally. Eat consciously. Live well,
