Hearty quinoa with its nutty flavor compliments sweet berries and crunchy almonds in this breakfast bowl that will keep you satisfied all morning. Substitute the blackberries and blueberries for any seasonal berry in your region of the world. Quinoa is a complete protein, offering all of the essential amino acids, making it a great choice for vegetarians and vegans. It’s also an excellent whole grain option for those with celiac or gluten sensitivities since it’s naturally gluten-free.
Tender cabbage coated in mildly spiced peanut sauce replaces noodles in this delicious Thai bowl. Carrots and bean sprouts add color and crunch to this veggie packed dish paired with your favorite protein. It is really quick to make and you can even turn this into a 10-minute meal if you grill your protein and make your sauce in advance. Leftovers are delicious the next day if you are lucky enough to have leftovers.
Zucchini is such a versatile vegetable and these muffins are just one sweet way to prepare this produce. Pecans add a nutty flavor, crunch and protein. An ice cream scooper with a release lever works wonders to fill the cups without making a mess. When I have extra zucchini on hand, I like to double the batch and freeze for a quick breakfast on the go.
Nothing reminds me of the beach more than grilled seafood, and this recipe will have you dreaming of your next vacation. I actually brought fresh seafood home from my last trip to make these and paired them with kohlrabi from my weekly farm share from Sustainable Harvest Farm. The kohlrabi slaw adds a nice crunch to these fresh tacos, bringing the taste of the beach to your backyard. You can also make these with any white fish you have on hand, like halibut or tilapia. I like to enjoy mine with a mojito or margarita and chips and salsa.
Move over croutons, cornbread tastes better with this hearty salad. Garlic lovers will love the sautéed garlic scapes along with tangy ranch, crunchy bacon and buttery lima beans. It’s a perfect meal to make with leftover cornbread and grilled chicken. If you have extra cornbread, store it in the freeze and defrost for future salads.
In less than 10 minutes, you can have a delicious plate of kohlrabi, bok choy, mushrooms and shrimp on the table. Earthy mushrooms compliment the farm-fresh, asian greens and kohlrabi in this low-sodium stir fry. For a vegetarian meal, substitute tofu for the shrimp. For a gluten-free option or to amp up the veggies, go for cauliflower rice instead of brown rice. This meal for two can be doubled to serve four and if you can’t find kohlrabi with greens attached, just add more bok choy.
You can skip the cheese plate and go straight for the salad, because this salad is served with creamy and decadent baked Brie with a sweet and nutty bourbon glaze. This salad is elegant enough to delight your dinner guests, but quick and simple to prepare. Add grilled shrimp or chicken to turn this side salad into a main dish.
Lettuce wraps are a creative way to enjoy the abundance of fresh spring lettuces and they are so fun to make, eat and serve. I love dishes that you can dive in and assemble at the table as you share a meal with family or friends. This one is super fast and easy to make and a light meal to enjoy on a sunny patio with your favorite frosted beverage.
Nothing says spring like fresh asparagus, and warmer days inspire me to fire up the grill. With sweet caramelized onions, earthy asparagus and creamy brie, this is a unique take on a vegetarian pizza that celebrates the season. Make this meal a quick one to prepare on a busy night by caramelizing the onions and roasting the asparagus the night before. You’ll have a homemade pizza on the table in around 15 minutes.
This is a salad for all the meat and potato lovers in your life, but it is light enough for those who prefer smaller portions of red meat. It’s the perfect meal for couples who enjoy cooking together, since some of the steps require you to be in the kitchen and the other half is prepared on the grill. Complete this stay-home, date-night meal with your favorite red wine and maybe a chocolate dessert.
Lasagna and eggplant parmesan are two of my favorite Italian dishes and this meal is the perfect blend of both. Ready in just a little over 30 minutes, it’s a fast take on lasagna that’s perfect for a busy weeknight meal. It’s excellent made with homemade marinara using farm-fresh tomatoes.
Vegetables and sunny-side-up eggs are my favorite breakfast combination. My Sweet Potato and Kale Breakfast Hash includes sausage in the mix for a hardy breakfast that will fuel you up for a busy day. This is also an easy dish to make for brunch, and leftovers are great warmed up and topped with a freshly fried egg on weekday mornings. Enjoy with a glass of milk or a cup of joe.