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Blood Orange Asparagus Salad

Blood Orange Asparagus Salad with Ginger Miso Dressing 

Blood Orange Asparagus Salad-9

Well, we’ve already gone through several pounds of asparagus in the past few days. I really resisted the urge to jump up and down when I saw fresh asparagus at the grocery store last week. It was like seeing a long, lost friend. Sure, asparagus might be available year round in some places, but that doesn’t mean it’s going to taste good. No, spring is the really the only time to really enjoy asparagus. The stalks are tender, juicy, and sweet – just how I like it. None of that wooden, stringy stuff you can buy in November. Eating foods that are in season means that you can get excited like that and really appreciate and savor the available produce. I realized that I needed to stop obsessing about peaches being gone in October and embrace the pears and apples. And wow – I don’t think I’ve ever appreciated and enjoyed citrus as much as I did this winter. This Blood Orange Asparagus Salad with Ginger Miso Dressing highlights the changing of the seasons.

Blood Orange Asparagus Salad-4Blood Orange Asparagus Salad-3

It’s time once again for the monthly #EatSeasonal roundup! I love seeing what my friends come up with each month. You can see what is in season for March on Vintage Mixer or by clicking on the image below, and follow along using #EatSeasonal on Twitter, FB, and Instagram.

March Eat Seasonal

March 2015 Eat Seasonal Recipes

Check out these recipes featuring March produce:

A Zesty Bite – Whipped Lemon Ricotta Open Faced sandwich
Well Plated – Curried Broccoli Chickpea Hash
Climbing Grier Mountain – Baked Buffalo Chicken Stuffed Artichokes with Blue Cheese
Completely Delicious – Roasted Asparagus and Avocado Salad with Lemon Vinaigrette
Bless this Mess – Spinach and Mushroom Marinara with (or without) Meatballs
Cookie and Kate – Greek Broccoli Salad
Kitchen Confidante – Baked Eggs with Asparagus and Peas
Vintage Mixer – Lemon Ricotta Pancakes
Cafe Johnsonia – Blood Orange Asparagus Salad with Ginger Miso Dressing
Kelley Mountain Mama Cooks- Avocado and Mango Salad with Citrus Poppyseed Dressing
Oh, Sweet Basil- Creamy Garlic Lemon Butter Pasta
Foodie Crush – Spinach, Leek and Bacon Quiche

March is sort of the changing of the guard when it comes to spring produce. We’re at the tail end of citrus and a few other things, but it’s just the beginning for others like peas and asparagus. It varies, of course, depending on where you live. In any case, to me spring means salads. Lots of salads to use up those new, tender greens and spring veggies. I didn’t use leafy greens for this salad because I wanted it to be all about the asparagus. I kept it raw, but sliced the stalks into thin rounds. Each bite has a refreshing, bright crunch. I added avocados and blood oranges to play off the other flavors and textures. I love the juicy, tartness of citrus in salads. Avocados are usually available year-round, but this time of year they are supposed to be particularly good. (Confession: it’s really hard for me to find good avocados in Boise, so I make do with mediocre ones. Sigh.) (more…)

Raw Cauliflower Couscous Salad

Cauliflower Couscous Salad

Raw Cauliflower Couscous
I love the month of March. It means spring is on its way, though the winter here in Boise was not too bad. It means my birthday is around the corner and I’m trying really hard not to think about getting older, but hoping I’m getting wiser. Ha! I’m excited to see my lawn turning green and buds starting to form on the branches of the trees in our yard. Spring makes me smile. This Cauliflower Couscous Salad also makes me smile because a) it’s incredibly fresh and delicious, b) it’s Healthy with a capital ‘H’, and c) it’s colorful and I love pretty food.

Raw Cauliflower Couscous-3

This salad is actually based on one from a favorite book on my shelf called, Fresh Happy Tasty: An Adventure in 100 Recipes by Jane Coxwell. I reviewed the cover recipe about two years ago and it’s remained a favorite ever since. I make some version of this salad once a month or so because I adore it. The original recipe uses cooked quinoa as the base. I’ve swapped that out for cauliflower “couscous” which is equally delicious, but lower in carbs and calories. (Not that quinoa isn’t healthy.)

If you’re a fan of crunchy, raw salads, this is one you’ll love. It’s loaded up with raw celery, carrots, cucumber, apple, a handful of fresh mint and a spicy jalapeño. For the cauliflower adverse, rest assured that the flavor is very mild and it’s a great way to eat your veggies without feeling like you are.  (more…)

Orange Mango Braised Fish

Orange Mango Braised Fish with Lime Coconut Quinoa

Orange Mango Braised Fish with Lime Coconut Quinoa-6

I am so excited to share this recipe with you – even more excited than usual! Is your mouthwatering at the title – Orange Mango Braised Fish with Lime Coconut Quinoa? Doesn’t that sound amazing? Doesn’t it sound like something you’d want to eat while sitting at a beachside restaurant on a warm, breezy night? That’s totally the feeling I was going for here. A few weeks ago Natalie’s Orchid Island Juice contacted me about partnering with them to create a unique recipe using one of their award-winning juices. I hopped over and took a look at the Natalie’s website to read more about the company. I was really impressed with what I read about the company and their dedication to providing an extraordinary product. I decided I needed to try this juice as soon as possible, so I readily said I’d love to work with them.

Natalies Orchid Island Juice

Natalie’s sent me samples of all of their juices to try. And that has been amazingly fun. Imagine you’re my kids and you come home from school, open the fridge to get a snack, and there are a bazillion bottles of citrus juice staring back at you. We have all been in heaven!

Natalies Orchid Island Juice-3

Before I get to the recipe, I want to give you a little background info on Natalie’s because I love their story! The Sexton family lives in Florida. They are fourth generation citrus farmers. For sometime, the family had been wanting to sell juice squeezed fresh from the fruit in their citrus groves, but there just wasn’t enough time to make it happen. Marygrace Sexton decided to make her husband’s dream a reality. She named the company after her daughter, Natalie. Today the company is run by Marygrace and her daughters. (Hooray for women-owned businesses!) They produce numerous varieties of juice that are sold in 30 U.S. states and 24 countries worldwide.

(Click through for the recipe and to hear more about Natalie’s Orchid Island juices!) (more…)