Are you ready for Spring? We are! Our local farmers’ market is opening next weekend, which we are super excited about!
As we start thinking about transitioning from winter to spring, rest assured, we have both seasons covered! The Honey Sriracha Oven Baked Salmon, Mushroom & Barley Soup, and Spaghetti Squash Pad Thai are perfect for everyone observing Lent. And they would go great with any of the sides this week! We will warn you…the nut topping on the Maple Acorn Squash is a little addicting! Plus, roasted beets and sauteed apples provide a delicious addition to the Roasted Beet Orzo Salad and the Kale Salad with Sauteed Apples.
Since the calendar turns to March next week, it’s time to start thinking about St. Patrick’s Day! We turned the classic cabbage roll dish into a simple and crazy good version…Deconstructed Cabbage Rolls. It’s not too early to start celebrating!
If you need something quick and easy this week, the Hoisin Burgers are loaded with flavor, courtesy of super-simple homemade Hoisin sauce. More ideas to help get your green on coming in the next couple of weeks!
– If you don’t recognize an ingredient, your body won’t either.
-
Entrée 1
Honey Sriracha Oven Baked Salmon
-
Entrée 2Mushroom and Barley Soup
-
Entrée 3Deconstructed Cabbage Rolls
-
Side 1Maple Roasted Acorn Squash with Nut Topping
-
Side 2Roasted Beet Orzo Salad with Blue Cheese and Walnuts
-
Side 3Kale Salad with Sautéed Apples
-
Quick & Easy 1Spaghetti Squash Pad Thai
-
Quick & Easy 2Hoisin Burgers
- Like What You See?
