Without trying to seem dramatic, I’ll admit that food is often times the only thing that drags me out of bed in the morning. This isn’t because I don’t love life, or seeing that beautiful golden sunlight you can only catch right after the beak of dawn, but because my affinity towards sleeping in has lasted well into my adulthood. I truly appreciate the lure of fried local eggs alongside a slice of Barrio Bread toast, or a bowl of steaming oatmeal, because these are the things that energize me and make me feel optimistic about the day ahead.
This week I’ve provided a recipe for baked oatmeal that, if you’re lucky, will last all week and make breakfast a rather quick and simple thing to prepare. Less time preparing breakfast equates to having more time to eat it and, for me, the opportunity to shower before work.
From Rillito Farmer’s Market:
Baby cucumbers from Granny’s Garden
Pears, apples, and an avocado from Super Natural Organics
Tomatoes from Abby Lee Farms
Organic free range eggs from Sunset Cove Growers
Lemons from Desert Treasure Orange Groves
Red potatoes and cilantro from Larry’s Veggies
Broccoli from Sleeping Frog Farms
Goat Milk Bre from Fiore di Capra
Honey from Southwest Bee Supply
From Tucson CSA:
1) Baked Apple and Pear Oatmeal, inspired by Oh She Glows
This recipe is simple, delicious, and perfect for breakfast or a quick snack. To make it, heat your oven to 375 degrees. In a large mixing bowl, combine 2 1/4 cups rolled oats, 2 tablespoons coconut (or brown) sugar, 2 teaspoons ground cinnamon, 3/4 teaspoon pumpkin pie spice, 1 teaspoon baking powder, and 1/2 teaspoon sea salt. Stir in 2 cups milk (dairy or non-dairy), 1/2 cup unsweetened applesauce, 1/4 cup local honey, 2 teaspoons vanilla extract, 2 peeled and diced apples, and 1 peeled and diced pear. Pour the oatmeal mixture into a greased 9×13 baking pan and sprinkle it with 1/2 cup chopped pecans. Bake the oatmeal for 30-40 minutes, or until the apples are tender and the top is golden brown. Reheat throughout the week, or eat it chilled.
These plant-based enchiladas are like nothing you’ve had before. Hearty whole wheat tortillas are filled with a savory-sweet mixture of sweet potatoes, spinach, and black beans, and topped with a creamy cilantro-lime-garlic cashew cream. Although a bit lighter than their restaurant counterparts, these enchiladas are rich with flavor and maintain the ability to satisfy an empty stomach.
There’s a new vendor at the Rillito Park Farmer’s Market (Abby Lee Farms), and they just so happen to sell their tomatoes to Chris Bianco of Pizzeria Bianco. This week they brought the first crop of what I can only imagine are outstanding tomatoes, promising that their sweetness and flavor will only intensify as the months progress. I plan to use these outstanding tomatoes alongside Fiore di Capra’s goat milk bre, sandwiched between two pieces of Barrio bread. To get my veggies in, I’ll make a salad from the freshest Tucson CSA salad mix, sliced cucumber, radishes, avocado, and pecans.
Amongst many other wonderful things, the March/April issue of Edible Baja Arizona features an incredible frittata recipe created by Molly Kincaid. Molly’s frittata is simple yet bold, featuring March’s abundant swiss chard and bits of creamy tart goat cheese. If you’re looking for a meatless meal, the chicken can easily be left out. The frittata will go perfectly alongside a pile of crispy roasted red potatoes, seasoned with rosemary and garlic.
Filled with bright green broccoli and spinach, this quinoa salad is the essence of Spring. Quinoa, broccoli, and spinach have high protein content, but this dish would work well with gilled chicken or fish. Quinoa salad makes wonderful leftovers, so plan to bring some for lunch the next day!
I have fond memories of my Nana whipping up a pot of greens and beans when we were in need of a quick and hearty meal. Served alongside a hunk of crusty Barrio bread, it’s the perfect meal to settle down with after a long and busy day.
Shelby Thompson is a recent graduate of the University of Arizona. When she isn’t working her day job, Shelby can be found practicing in the yoga studio, playing ball with her black lab Cola, and cooking in the kitchen. Her blog, thesunandthespoon.com, aims to provide nutritious, plant-based recipes for fellow food lovers. She greatly enjoys the wide array of local food and talent in Tucson.