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The Locavore’s Meal Plan: April 17, 2017

Leek, Fennel, and Tumeric Soup, Anything Goes Kale Salad, Carrot and Broccoli Stir Fry, and more!

April 17, 2017

Locavore Meal Plan

Carrot & Broccoli Salad with Miso Ginger Sauce from Dishing Up The Dirt: Overcooked, flavorless broccoli is a thing of the past. This Carrot and Broccoli Salad with Miso Ginger Sauce calls for roasted broccoli and carrots (both of which are abundant at local farmers’ markets right now), served over a bed of fluffy rice and tossed in one of the most magificent, flavorful sauces I’ve ever known. Salad will never be the same. Locavore tip: Use snap peas (in season now!) in place of edamame for a more local spin on the dish.

Photo by Andrea Bemis.

Photo by Andrea Bemis.

Leek, Fennel, Apple+Walnut Soup with Tumeric from The First Mess: The color of this soup alone is enough to make me want to dive in face-first. However, I do have some manners (thanks, mom and dad), so instead I will dive in with a grilled cheese. Locavore tip: Use the dark green parts of the fennel to make your own vegetable stock for the soup! What’s that saying? Waste not, want not? Well, it’s true!

Photo by Laura Wright.

Photo by Laura Wright.

Pickled Fennel Salad from Edible Baja Arizona: If you saw this and thought, “Another fennel recipe?” just let me explain. This fennel recipe is the ultimate fennel recipe for those who think they don’t like fennel. And for those who think they love fennel. Obviously. Why, you ask? Because, the fennel in this salad is pickled, which brings its fennel flavor from a 10 to a 4. Or something like that. Plus, the salad is topped with a soft-boiled egg which, let’s be honest, makes everything taste better. Locavore tip: This is a great salad to experiment with. Pickle whatever veggies are in your fridge and give it a go!

Photo by Shelby Thompson.

Photo by Shelby Thompson.

Anything-Goes Kale Salad with Green Tahini Dressing from Cookie+Kate: I ate this salad approximately one hundred times last summer. Why? Its versatility is key, and that Green Tahini Dressing can go on anyting. Except an ice cream sundae (trust me on that one). The recipe calls for kale, carrots, and radishes (all of which are currently in season), but you can add, subtract, or substitute as you please. Just make this salad, okay? Okay. Locavore tip: Sub lime juice for lemon juice in the dressing. Lemons are more commonly grown in Baja Arizona, and are much easier to find at local farmers’ markets.

Photo by Kate Taylor.

Photo by Kate Taylor.

Rainbow Quinoa Salad with Lemon Tahini Dressing from Edible Baja Arizona: Eating anything with the word “rainbow” in the name is magical. This hearty salad is filled with a multitude of colorful vegetables and drizzled in a super creamy lemon-tahini dressing. Locavore tip: Corn and cherry tomatoes aren’t quite in season yet. Swap them with produce that is in season, such as roasted beets and carrots.

Photo by Isadora Lassance.

Photo by Isadora Lassance.







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Pickled Fennel Salad

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