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Locavore’s Meal Plan: Sonoran Wheat Pizza, Buttery Spring Pea and Burrata Pasta, Sweet Potato Hash

Five wonderful recipes to help you eat your (local) veggies.

March 6, 2017

Locavore Meal Plan

Winter Greens and Ricotta Pizza from Edible Baja Arizona: Winter Greens and Ricotta Pizza, a.k.a. “the locavore’s pizza,” starts with a homemade pizza crust made from Arizona-grown Sonoran White Wheat pizza flour. Once the dough has risen, it’s topped with a few dollops of homemade winter greens pesto (sans summertime basil), jarred sun-dried tomatoes, and the creamiest homemade ricotta you’ve ever tried. To put it mildly, this Winter Greens and Ricotta Pizza is the epitome of #PizzaNightGoals. Locavore tip: If you don’t feel like making your own ricotta, use Fiore di Capra’s baked ricotta, which they usually sell at their booth at the Heirloom Farmers’ Market at Rillito Park every Sunday.

Photo by Shelby Thompson.

Photo by Shelby Thompson.

Potato and Broccolini Frittata from Smitten Kitchen: Picture this: tender baby potatoes, leafy broccolini, and a sweet little spring onion, all enveloped in cheesy local eggs. Serve it alongside a simple salad for a well-rounded and completely satisfying meal. Locavore tip: Use local pasture-raised eggs and replace the red onion with green garlic or spring onions, which are in season right now in Baja Arizona.

Photo by Deb Perelman.

Photo by Deb Perelman.

Simple Buttery Spring Pea and Burrata Pasta with Prosciutto from Half Baked Harvest: Here in Baja Arizona, we get to experience the warmer seasons a little bit earlier than most other places in the U.S. And while that’s not always a pleasant thing (looking at you, summer) it means we don’t have to wait too long to enjoy spring veggies such as peas, asparagus, and artichokes. And what better way is there to enjoy fresh spring peas than alongside creamy burrata and salty prosciutto in a bowl of buttery pasta? Exactly. Locavore tip: Leave out the basil (unless it’s grown hydroponically, it’s not in season yet), replace the frozen peas with fresh peas from the farmers’ market, and replace the watercress with your favorite winter greens.

Photo by Tieghan Gerard.

Photo by Tieghan Gerard.

Sweet Potato, Fennel, and White Bean Hash from Edible Baja Arizona: This is the kind of plant-based dinner that covers all your bases. Carbs in the form of tender sweet potatoes, protein in the form of creamy white beans, and veggies in the form of Swiss chard or kale. To top it off (literally) is a smooth and creamy lemon-tahini sauce. Locavore tip: Throw a poached egg on top for an extra-satisfying meal.

Photo by Shelby Thompson.

Photo by Shelby Thompson.

Spaetzle with Garlic Butter Mushrooms and Baby Kale from Kitchen Confidante: Know someone who thinks they hate kale? Feed them this Spaetzle with Garlic Butter Mushrooms and Baby Kale and change their world forever. If all of your friends love kale and you can’t think of another good excuse to make this savory pasta, remember that once May rolls around the only thing you’ll want to eat are crunchy cucumbers and raw carrots. Locavore tip: Replace the crimini mushrooms with a flavorful variety of oyster mushrooms from Sonoran Mushroom Company.

Photo by Liren Baker.

Photo by Liren Baker.







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