Giving You The Green Light

Week-8---Centex-500

Winter (or whatever this season is called) always means plenty of green, from leafy spinach and chard to little Brussels sprouts. But don’t worry all this green won’t turn you into the Grinch, it’ll load you up with vitamins, minerals, antioxidants and phytonutrients. This kind of green is more valuable than any dollar bills :).

Meal One: I am going to start big this week. Big and maybe a little out of the box with this Meyer Lemon and Spinach Pizza. While it might seem strange, I used to think eating a lemon by itself was weird too, that is until I tried a Meyer lemon. So I have faith in these juicy delicious citrus to melt into this pizza to create a sweet sour layer.

Meal Two: I got the Farmstead box this week with Root Cellar’s Balsamic Dressing, Brazos Valley Marinated Feta and olives from Sandy Oaks, so it is a no brainer to make one delicious salad. I’ll use the lettuce from Bluebonnet Hydroponics as my canvas and add on the olives and feta as well as orange slices and oregano (or garlic chives!).

Meal Three: I can’t wait to make these black bean and Brussels sprouts taco with avocado crema. I am such a sucker for pretty labels or pictures, but this sounds as amazing as it looks. I love that she heats up the black beans in the tortillas, giving the tortillas a crisp exterior.

Meal Four: It is always hard for me to decide what to do with my cauliflower, mainly because I love it so much. I want to roast it with Parmesan or simmer it with garlic, top it with tomato sauce or cover it with curry. Not to mention make a delicious creamy cauliflower soup. This soup is a brilliant green color with the addition of kale and Swiss chard. I can’t imagine feeling anything but warm after a meal of this soup!

About Sarah

Sarah grew up in beautiful Austin, Texas with an appetite for all things delicious. She spent her early years joyfully baking and cooking and soon realized her favorite part about food was sharing it. She has stayed active in the local food movement from volunteering with non-profits to supporting local farms to getting her hands dirty building community gardens. Other than cooking, eating, and talking about food, Sarah also enjoys music of all kinds, the outdoors in general, and wine.
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