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.
- Make simple kale salad for the week by massaging avocado, lemon juice, and salt into shredded kale leaves.
- 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.
- 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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School is almost out. Summer humidity is already in the air. And weekends are for outdoor potlucks with friends and neighbors. This veggie-filled pasta salad is a perfect side dish for any outdoor gathering. Heavy on the veggies, light and bright on the flavors, this dish goes great with grilled veggie burgers, watermelon, and sunshine. And with the unofficial start to summer around the corner, you will want this recipe on your picnic table!
This veggie-filled pasta salad is a must-have side dish for any outdoor gathering. Full of crisp snap peas, bright lemon and parsley, and protein-rich pasta, this dish is a sweet accompaniment to any al fresco meal.
8 oz quinoa pasta
1 c snap peas
1/2 c carrots, diced
1 red bell pepper
1 c cooked chickpeas
1/4 c olive oil
1/4 c apple cider vinegar
2 T lemon juice
2 T coconut sugar
1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp dried oregano
2 T fresh basil, chopped
2 T fresh parsley, chopped
Cook pasta according to package directions. Drain and rinse under cool water.
Dice veggies into even-sized pieces (about 1/2 inch depending on size of pasta). Combine veggies in a large bowl. Add pasta.
Whisk olive oil, vinegar, lemon juice, sugar, salt, pepper, and oregano until sugar dissolves. Toss dressing with salad. Add basil and parsley and toss again.
Serve warm or chilled.
Copyright 2016 Neat & Nutritious.
Per serving: 287 kcal, 49 g carbs, 10 g fat, 6 g protein, 310 mg sodium, 7 g sugar
To me, no other vegetable says spring like sugar snap peas. (Okay, asparagus may be a close second). Snap peas are bright, crunchy, sweet. A perfect seasonal addition to salads, stir fries, or hummus. These sweet green beauties need minimal prep, minimal cooking, and give a burst of freshness to just about anything.
A one cup serving of snap peas is full of vitamins A, C and K, iron, folate, and manganese. At just about 40 calories, a cup packs 10% DV of fiber, making them a perfect healthy addition to any snack or meal. These little pods also contain a small amount of protein, sugars, potassium, and calcium, giving them a high nutrient density.
The vitamin content in snap peas provides a large number of health benefits to the body. Their high vitamin A content works to promote eye health, vitamin C builds immunity and collagen production, and vitamin K helps bone and brain health. Add the high fiber content that aids in weight loss and digestive health, and snap peas make out as an ideal choice to add to any diet.
Let the bright flavor of snap peas pop in one of these fresh Spring recipes: