Asparagus spears, bell pepper, zucchini and onion are roasted to perfection then tossed with couscous infused with vegetable broth. Kidney beans pack a protein punch and turn this salad into a hearty lunch. This recipe comes to us from Courtney of Coco Cooks.
This Tofu Salad With Chive-Ginger Oil is packed with enough protein to make it a filling main dish. Leftovers, if there are any, are brown-bag worthy, but keep the dressing on the side and add if before you eat so the greens don’t get soggy.
Click here for this Meatless Monday recipe!
Movements such as “Meatless Mondays,” as well as concerns about food quality and a tighter economy, have more Americans treating meat as the side dish. And it shows in how we shop. The number of farmers markets has more than doubled during the last 10 years, and meat consumption is down 12 percent since 2007.
Spinach Blackberry Pistachio Salad:
Tender baby spinach is tossed with sweet blackberries and balanced by nutty pistachios. Fresh fennel bulb adds a slight licorice aroma and balsamic vinegar brings its own tang to this satisfying salad. This recipe comes to us from Elizabeth of Sophisticated Pie.
The market for vegan and vegetarian food choices, too, is growing fast, driven by consumer concerns ranging from health and economics to the environment and animal welfare. More families are having “meatless Mondays,” and dining on tofurkey — a tofu-based turkey product; other fake meats are going mainstream as well, spawning a fast-growing crowd of consumers who identify themselves as “flexitarians.
Roasted Spring Veggie Couscous:
Grilling the asparagus brings a charred earthy flavor to balance both the sweet citrus segments and the acidity of the vinaigrette. So gather round the BBQ and celebrate spring by chowing down on asparagus tossed with blood orange and shallot. This recipe comes to us from Kristina of FormerChef.com.