Weekly Menu: Spring Simplicity

standard March 7, 2016 Leave a response

March means Spring is around the corner! And in my attempt to continue to focus on my CSA deliveries as the center of my menu planning, this week’s menu is centered around last week’s colorful box.

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  1. Make simple kale salad for the week by massaging avocado, lemon juice, and salt into shredded kale leaves.
  2. Cook a grain and a protein for the week. I have adzuki beans, tofu, and brown rice to go through before some spring pantry cleaning.
  3. Peel and chop all veggies for the week.



  • Monday: Shepherd’s pie and kale salad
  • Tuesday: Cauliflower fried rice
  • Wednesday: Veggie wraps with tofu
  • Thursday: Gingered carrot bisque and cauliflower fried rice
  • Friday:  Veggie wraps with gingered carrot bisque

Lunches: Leftovers or kale salad with tofu or beans.

Breakfasts: Smoothies to sneak in and use up more veggies.

Have a delicious and simple Spring week!


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Christmas Risotto

standard December 19, 2014 Leave a response

When you’ve got to clean out the fridge, you find ways to use up all the extra veggies. And when you have a container of arborio rice staring at you every day from the pantry, you constantly think of risotto. Plan on even more risotto recipes in the coming months!

Risotto that’s made with red wine gives it a reddish-brown hue similar to jambalaya or dirty rice. Dirty risotto is also usually is a heartier variation on the classic with more substantial ingredients and flavors. This dish is a balance of the rich red wine flavors and the light fresh simplicity of traditional risotto. Green chard and broccoli mixes with red radicchio and tomatoes for a Christmas-hued bowl of goodness.


Christmas Risotto

Serves 4.

Print-Friendly Recipe


  • 2 T vegan butter, divided
  • 1 T olive oil
  • 1 onion, diced
  • 3/4 c arborio rice
  • 1/4 c red wine
  • 4 c vegetable stock
  • 1 c collard greens or kale, shredded
  • 1 c radicchio, shredded
  • 1 c broccoli, finely chopped
  • 1/4 c cherry tomatoes, sliced in half
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 c nutritional yeast


  1. Heat 1 T vegan butter and olive oil in a large pot. Add onion and saute until translucent.
  2. Add rice and toast for a couple minutes, or until starting to brown and stick.
  3. Add wine and deglaze the pan.
  4. Add stock, 1/2 to 1 c at a time, stirring frequently.
  5. After the 2nd cup of stock, slowly add the collards, letting them wilt in to the rice. Add radicchio, broccoli, and tomatoes. Stir well. Continue to add stock as needed.
  6. When all stock is added and rice is al dente, remove from heat. Add remaining tablespoon butter, salt, pepper, and nutritional yeast.
  7. Plate and serve.


Per serving: 271 kcal, 41 g carbs, 8 g fat, 6 g protein, 932 mg sodium, 7 g sugar


Root Vegetable Hash with Avocado Creme

standard December 3, 2014 Leave a response

Root Vegetable Hash with Avocado Creme

One of my favorite challenges is to see how many of my CSA veggies I can fit into a single recipe. And what better way to use turnips, sweet potatoes, collards, and broccoli than with an easy and delicious one-pot hash. This recipe turned out just as delicious in the pan as it did in my head. I’m a little sad that I am out of town and cannot enjoy it all week long.

This is everything you would expect in a traditional hash. A mix of textures, savory flavors, a touch of creaminess, and a crispy golden color. Hearty and simple, this meal is perfect for brunch for a crowd, or dinner for one.

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Root Vegetable Hash with Avocado Creme

Yield: Serves 4

Calories per serving: 348


  • 1 T vegan butter
  • 1/2 c onion, diced
  • 2 cloves garlic, minced
  • 1 c turnips, diced
  • 1 c sweet potatoes, diced
  • 1 c broccoli florets, diced
  • 1 c collard greens, chopped
  • 2 field roast sausages, diced
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 1/4 c fresh cilantro, chopped
  • 1 T balsamic vinegar
  • 1 medium avocado
  • 1/4 c cashews
  • 1/4 - 1/2 c vegetable stock


  1. Melt butter in a cast iron skillet over medium heat. Add onion and garlic and saute until translucent, about 5 minutes.
  2. Add turnips and sweet potatoes and stir to combine. Let cook 5-8 minutes.
  3. Add broccoli and greens. Continue cooking until bright green and starting to soften, another 5-8 minutes.
  4. Add field roast, salt, pepper, cumin, cilantro, and vinegar. Reduce heat to low and let cook until field roast is warmed and flavors meld.
  5. Combine avocado, cashews, and vegetable stock in a blender until smooth.
  6. Plate and serve hash with a spoonful of avocado creme on top. Garnish with more cilantro.


Per serving: 348 kcal, 30 g carbs, 19 g fat, 17 g protein, 691 mg sodium, 7 g sugar