During the Passover Seder, charoset is served with matzo. It can also be enjoyed over oatmeal at breakfast or as a sweet side for lunch or dinner.
Serve with a side of your favorite breakfast protein or fruit along with a cup of fair trade coffee or tea.
This salad goes well with dishes like pork chops, ham, turkey or vegetarian sausages.
There’s not much else you need to go with this hearty stew — just some crusty bread or Irish soda bread and a fresh green salad.
This naturally sweetened smoothie is great for breakfast or a midday snack. Accompany it with a piece of whole-wheat toast or granola.
These protein balls give the perfect energy boost and won’t fill you up before meals. Enjoy them with a cup of coffee, green tea or glass of milk.
This bright, fresh salad is a great way to use a variety of spring produce, and packs a protein punch from the lentils. Make sure to use French lentils, which hold their shape better after cooking, and try varying the veggies depending on what you enjoy. Fresh, crunchy snap peas or green beans would be delicious, or serve over a bed of lettuce or baby spinach.
The first little taste of warm weather we’ve had has left me craving light, refreshing meals to balance all the heavy comfort foods I’ve been eating this snowy winter. This salmon and asparagus recipe brings the loveliest of early spring produce, fresh asparagus, together with flavorful salmon, all in a garlic and herb topping punchy with lemon to wake up your tastebuds. Everything roasts on one sheet pan, so cleanup is easy!
Adapted from Brotbakery Vermont and Sarah Owen’s Buttermilk Biscuits.
These muffins are fun to make and packed full of local ingredients: local flour and cornmeal, eggs, and dairy products form the base of your muffins, while local cranberries add fiber, antioxidants, and a pop of bright flavor. Add in some walnuts for healthy fats and fiber, and you’ve got a nutritious, delicious breakfast or snack!