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Meal Planning Monday: Teriyaki Chicken, Creamy Cashew Lemon Pasta, Roasted Cauliflower Tacos

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

February 27, 2017

Meal Planning Monday

Maple-Roasted Carrot Salad from Barefoot Contessa: This salad calls for both late-winter and early-spring produce: oranges, arugula, and the most wonderful maple-roasted carrots you’ve ever tried. What takes it over the top? Hunks of creamy goat cheese, crunchy Marcona almonds, and homemade vinaigrette. Localvore tip: swap out the maple syrup for local honey for equally delicious results!

Photo by Quentin Bacon.

Photo by Quentin Bacon.

30 Minute Teriyaki Chicken with Sesame Ginger Broccoli from Half Baked Harvest: Here’s the thing: eating broccoli is really good for you. Here’s the other thing: broccoli doesn’t have to be bland, come from a bag in the freezer section, or conjure up bad memories of your parents forcing you to eat it. In fact, it can be seared with chicken, covered in a soy-honey glaze, and served on a pile of fluffy rice. Localvore tip: swap out the pineapple with slices of peeled local oranges.

Photo by Tieghan Gerard.

Photo by Tieghan Gerard.

Roasted Beet and Farro Salad from Edible Baja Arizona: If you tried our CSA-inpsired salad a few weeks ago and still can’t get enough farro, here’s another salad you’ll love. Fluffy farro, tender roasted beets, and tangy goat cheese are tossed in a rich vinaigrette to create an irresistible dinner than makes for wonderful leftovers. Localvore tip: Sauté a few cups of winter greens and throw them in the salad for some extra veggies.

Photo by Shelby Thompson.

Photo by Shelby Thompson.

Creamy Cashew Lemon Pasta with Spring Vegetables from Edible Baja Arizona: No, it’s not technically spring. Yet, here in Baja Arizona we’re already seeing peas and asparagus pop up at local farmers markets, giving us the perfect excuse to make this creamy lemon pasta packed with healthy green vegetables. Localvore tip: swap out the watercress with some local spinach, which is abundant this time of the year.

Photo by By Isadora Lassance.

Photo by By Isadora Lassance.

Roasted Yellow and Purple Cauliflower Tacos from May I Have That Recipe?: Have you seen those beautiful purple, orange, and yellow heads of cauliflower at the farmers’ markets? As it turns out, they’re both pretty to look and wonderful to eat! And, let’s be honest, putting almost anything in a good local tortilla makes it delicious! Localvore tip: Peppers aren’t quite in season yet, so swap out the Fresno peppers with a few dried, crushed chiltepins.

Photo by Vicki and Ruth of May I Have That Recipe?

Photo by Vicki and Ruth of May I Have That Recipe?







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