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The Locavore’s Meal Plan:
April 10, 2017

Spanish Rice with Swiss Chard, Sweet Potato and Cauliflower Tacos, Kale and Brussels Sprouts Caesar Salad, and more!

April 10, 2017

Locavore Meal Plan

Spanish Rice with Swiss Chard from Tara’s Multicultural Table: Sure, winter is technically over. But farmers’ markets and CSAs are still brimming with winter greens like Swiss chard. Make almost two pounds of the green stuff disappear into this savory Spanish Rice with Swiss Chard which, thanks to some bacon and parmesan, is wonderfully rich. Locavore tip: Add some local mushrooms from Sonoran Mushroom Company for an extra hearty meal.

Photo by Tara, of Tara’s Multicultural Table.

Maple-Glazed Carrot Farro Salad from Edible Baja Arizona: Sweet maple-roasted carrots and Brussels sprouts are tossed with farro, a hearty ancient grain, then drizzled with a lemon-dijon dressing. This salad makes wonderful leftovers! Locavore tip: Top the salad with a local fried egg for some extra protein.

Photo by Shelby Thompson.

Asparagus Nicoise Salad from Pinch and Swirl: Nicoise Salad is one of the easiest, tastiest, most beautiful salads there is. A platter is lined with bright-yolked hard-boiled eggs, briney olives, tomatoes, green beans, and ahi tuna, then served with a mustardy vinaigrette. This Asparagus Nicoise Salad, with asparagus and radishes, is a wonderful take on the traditional variety. Locavore tip: Serve with a loaf of local French sourdough (which you can track down at Barrio Bread) to soak up the wonderful dressing.

Photo by Marissa of Pinch and Swirl.

Sweet Potato and Cauliflower Tacos from Edible Baja Arizona: No, these Sweet Potato and Cauliflower Tacos aren’t traditional. But they sure are delicious. Here’s what you do: Grab some local tortillas, fill ’em with roasted sweet potatoes and cauliflower, and top them with avocado-goat cheese crema and quick-pickled cabbage. Then, delight in these non-traditional tacos as you marvel in their wonderful flavor. Locavore tip: Use goat chese from a local goat farm like Fiore di Capra.

Photo by Shelby Thompson.

Kale and Brussel Sprout Caesar Salad from I Just Make Sandwiches: In this wonderful spin on a Caesar Salad, traditional romaine is replaced with thinly-shredded Brussels sprouts and kale. It’s then tossed in a homemade Caesar dressing (yum!) and topped with freshly-made croutons. Locavore tip: Add some pasture-raised chicken from a local farm for some extra protein.

Photo by Marlee Brady.







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