seasonal plant-based recipes
Hello and happy Monday!! In honor of Meatless Monday and all of the lovely spring produce that is bountiful, here’s the next recipe I developed for Loam Agronomics. It’s a simple soup filled with springy greens, flavored with mellow miso, and topped with a savory turmeric granola. I had the idea of “spring cleaning” in mind when I developed it so it’s great for a gentle reset to the digestive system. Plus, that glowing green color is sure to put a smile on your face 🙂 Head here for the recipe.
As I mentioned in the previous post I’ve been working with Loam Agronomics to develop recipes with their gorgeous veggies to inspire their CSA members in the kitchen. This humble yet delicious salad relies on the subtle horseradish-y bite of wasabina mustard greens and the sweet/salty/smoky sunflower seed brittle to elevate it past “just another kale salad”. Head on over to the Loam site for the recipe and if you are in the Houston area, consider signing up for their CSA. You won’t be disappointed 😉
product sources: bowl by Thro Ceramics & napkin by Anthropologie
