As much as I adore fall and winter foods, it’s always so enjoyable to welcome spring with warm-weather dishes. Think bright flavors and colors, simple yet satisfying. This week I put together two meals based on what we had on hand, and Matt and I both agreed they were really delicious!
First up was this pasta salad with a side of whole-roasted curry-spiced cauliflower. I found a box of organic green lentil pasta by Tolerant Foods at TJ Maxx the other day, and now I want to stock up on all of their products! I combined it with a bag of steamed corn, green beans, peas, and carrots with the addition of steamed broccoli. I tossed with jarred tomato bruschetta, hemp hearts, fresh lemon juice, and extra virgin olive oil.
I simply coated the cauliflower in olive oil, curry powder, turmeric, and sea salt then roasted at 400 degrees. We sliced it into wedges.
Such a lovely point of view!
I had a gift card for Starbucks, located in Target, for a buy one drink get the second for free. I also had a small e-gift card from my Chase rewards points, so I made a trip over during a break at work. I chose an unsweetened green tea latte, unsweetened passion tea without ice that I chilled and drank with dinner later, and I decided to try these cashews. They really were very enjoyable!
I began last night’s dinner by sautéing shredded carrots from TJ’s along with steamed green beans and scallions.
I added the above mixture to Pereg Gourmet Italian quinoa once it was cooked. I prepared it with equal parts organic low sodium chicken broth and water for more flavor.
I then finished it with the last of our tomato bruschetta, splash of lemon juice, and a dollop of ricotta.
For lunch today I packed up the leftovers and added the remaining spiced cashews plus a tangerine on the side.
I will leave you with this reminder. Never feel that it’s too late to make any positive changes!