Welcome to March! They say March “comes in like a lion and goes out like a lamb” – it also means that outdoor farmers’ markets are just a few short weeks away! We are getting super-excited about all the springtime produce and, until then, we have you covered with some excellent meal ideas to help with the transition from winter to spring!
We have a great “planned-over” idea this week with the Slow Cooker Asian Chicken Over Riced Cauliflower, where the leftover chicken is quickly and easily transformed into the Asian Spiced Chicken Salad. On those crazy-busy weeknights, the Butternut Squash Veggie Bake is another delicious idea!
This is the perfect time of year to enjoy blood oranges! They are fantastic in the Not Your Ordinary Grilled Cheese and the Kale Salad with Blood Oranges & Goat Cheese. If you can’t find blood oranges at your local store, no worries…just use whatever variety of oranges you are in the mood for! Whether you make your own pesto for the grilled cheese or buy a jarred version at the store, you can use the extra pesto in so many other recipes like the Spinach Artichoke Pesto Pizza.
For those observing Lent, another ideal meal is the Baked Fish Parmesan, which goes great with the Roasted Balsamic Green Beans & Mushrooms. Not eating meat on Fridays really isn’t a sacrifice with so many incredibly good seafood and veggie-forward meals!
Get ready for ideas to “get your green on” to celebrate St. Patrick’s Day…coming soon!
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Entrée 1
Baked Fish Parmesan
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Entrée 2Not Your Ordinary Grilled Cheese Sandwich
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Entrée 3Slow Cooker Asian Chicken over Riced Cauliflower
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Side 1Roasted Balsamic Green Beans & Mushrooms
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Side 2Kale Salad with Blood Oranges and Goat Cheese
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Side 3Tropical Spiced Fruit Salad
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Quick & Easy 1Asian Spiced Chicken Salad
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Quick & Easy 2Butternut Squash Veggie Bake
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