Crunchy Salad with Spicy Roasted Chickpeas and Creamy Cilantro Dressing from Edible Baja Arizona: I urge you to try this Crunchy Salad with Spicy Roasted Chickpeas and Creamy Cilantro Dressing. Yes, it’s a mouthful. But it’s also tangy, crunchy, filling, and healthy. What more could you ask for in a meal? Locavore tip: Have some different seasonal crunchy veggies in your fridge? (I’m looking at you, carrots.) Chop ’em up and throw them in this salad!
Roasted Salmon + New Potato and Asparagus Salad from The Sun and The Spoon: This mustardy “salad” is what spring dreams are made of. Tender new potatoes (a.k.a. adorable baby potatoes that have recently been harvested) are added to a bowl of sweet spring asparagus and tossed in a mustard vinaigrette. You’ll want to serve the dish with some moist, perfectly-cooked salmon to see why these two dishes are a match made in heaven. Locavore tip: Get your salmon from White Cane Sockeye Salmon, which is sold at the Rillito Park Farmers’ Market on Sundays. The salmon isn’t local (of course), but it is wild caught.
Thai Noodle Salad with Peanut Lime Dressing from Pinch of Yum: We’re using the term “salad” pretty loosly here, but I’m okay with that. Why? Noodles. Peanut dressing. Yummy seasonal produce like carrots, kale, and cilantro. Incredible leftovers (if you can resist eating it all at once). Need I say more? Locavore tip: Skip the peppers (they’re not in season yet) and throw in some extra carrots instead.
Cauliflower Fritters with Arugula Salad and Green Goddess Dressing from Edible Baja Arizona: What can I say? It’s a week for salads. And you can’t be mad about a week of salads when it includes this one, made complete by crispy cauliflower fritters and a green goddess dressing that’s simply addictive. Locavore tip: The warm spring weather means that arugula is quickly going out of season. If you can’t find it at your local market, swap it out with heartier seasonal greens.
Za’atar Roasted Asparagus and Egg Tartine from Dishing Up The Dirt: Here’s your solution to that I’m too tired to cook but also so ravished that I could eat a frozen pizza dilemma. Toast up some good crusty bread, lather it with goat cheese, and top it with fresh asparagus and hard boiled eggs. Problem: solved.