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The Locavore’s Meal Plan: Tacos, Beet Burgers, Chicken Noodle Soup

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

March 17, 2017

Locavore Meal Plan

Easy Fish Tacos with Honey-Lime Cabbage Slaw from Real Food Whole Life: Weekends are for homemade noodles and sourdough bread experiments, but weeknights are for recipes with the words “easy” and “fast” in them. Plus, fish tacos. With honey-lime cabbage slaw. Pick up some local tortillas and prepare to chow in no time at all! Locavore tip: Use local honey and citrus!

Photo by Robyn Downs.

Photo by Robyn Downs.

Sweet Potato and Cauliflower Tacos from Edible Baja Arizona: Yes, there are two taco recipes on this meal plan. The reason? You can never have enough tacos. Especially in Baja Arizona, where the local tortilla game is out of this world. Plus, you have to use all that cabbage somehow. Locavore tip: Use goat cheese from Fiore di Capra and prepare to be amazed.

Phot by Shelby Thompson.

Smoky Black Bean Beet Burgers from Minimalist Baker: If you’re on the fence about veggie burgers, these smokey black bean beet burgers will make you hop right over. The red hue that the beets provide is deceptive, and the smoky flavors from the cumin, paprika, and chili powder are irresistable. Locavore tip: Swap the walnuts for local pecans.

Photo by Dana Shultz.

Grilled Goat Cheese and Beet Sandwiches with Arugula and Lavender Honey from Edible Baja Arizona: This might be the fanciest grilled cheese you’ve ever eaten. But fancy doesn’t mean complicated. Basically, you’re going to slap some fresh goat cheese, roasted beets, arugula, and honey between two slices of really good bread and (before you devour them) toast the sandwiches on a pan over the stove. Fancy, but not complicated. Locavore tip: Use fresh greens from the farmers’ market to make a side salad for this yummy grilled cheese.

Photo by Shelby Thompson.

Ultimate Chicken Noodle Soup from Smitten Kitchen: This recipes calls for homemade chicken stock, which, simply put, is the best. Making your own chicken stock allows you to take full control of what goes in it, including animal parts, salt, and quality produce. Add some more chicken, those market fresh carrots in your fridge, and a handful (or five) of egg noodles and you’ve got yourself a bowl of chicken noodle soup that’s worthy of grandma’s table. Locavore tip: Use pasture-raised chicken from a local farmer.

Photo by Deb Perelman.

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