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Happy Mardi Gras week!
We are going Cajun style for a few dishes, which means you can mix and match to create a party or a week of playful dinners. The Cajun Chicken and Cajun Bacon Shrimp will satisfy the NOLA meat lovers. The rest of the dishes are vegetarian with the Roasted Garlic Mizuna, Vegan Dirty Rice, Black-Eyed Peas and Wilted Greens.
With the holiday’s association with music, Lettuce Turnip the Beet with these quinoa stuffed lettuce wraps. Serve with a sauce of Avocado Tahini to complete the festival on your plate. Extras of the Avocado-Tahini can go out for lunch with the Nutty Quinoa and the Spinach Salad.
Shrove Tuesday or Pancake Day are other names for the very same holiday, but with the common intention of using up eggs, flour and butter for the Lenten season. Crepes are the typical dish! Make a big batch for breakfast and top with an apple sauté, or more traditional lemon and powdered sugar. That evening use the leftover crepes, or make more, to create the Spinach Stuffed Crepes. Serve the dinner with simple Honey Roasted Carrots. To save time, make a double batch of carrots (although skip the honey) and blend the extras into the Carrot Hummus. Serve them with Pecan Crackers and Crudites for lunches this week.
For a final breakfast, double up on the Nutty Quinoa and pair it with a toss of Winter Fruit for a nourishing and simple start to your day.
Happy Mardi Gras Pancake Day!
Cook seasonally. Eat consciously. Live well,
