Tag Archives: seasonal

Spring Nourish Bowl

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Nourish bowls are one of my favorite ways to create a quick, easy meal with seasonal produce. All you need is a carbohydrate, veggies, protein, and a good sauce or dressing and you have yourself a deliciously satisfying meal!

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This week I created a nourish bowl with produce from Green BEAN delivery, an online grocery service that delivers fresh, local, and organic produce and grocery items straight to your door. It’s like a customizable CSA! You choose your produce bin based upon your family size and then you can choose from over 1,000 grocery items, including high quality meats, eggs, dairy, and freshly baked breads to add to your delivery. Your delivery comes in an insulated bin to keep all of your food fresh, which is reused, minimizing waste (win!). Green BEAN delivery’s mission is to help mend the broken components of our nation’s food systems. They are a family owned company that partners with local farmers and artisans to bring quality food straight to you. Green BEAN is focused on sustainability and has donated over 380+ tons of of food to local food rescues!

I have partnered with Green BEAN delivery to give away TWO $25 gift cards so you can try it for yourself! Visit my instagram page to enter! You can also use the code “BLOOMNOURISH” to get 15% off your first 3 deliveries!

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Spring Nourish Bowl
serves 4

Ingredients:

Rice:
1 cup rice
2 cups bone broth or water

Dressing:
1/4 cup coconut oil, melted
3 thai chilies, minced
1 garlic clove, minced
2 limes, juiced
2 tbsp coconut aminos or tamari
2 tsp fish sauce
2 tbsp sesame oil

Vegetables:
1 bunch kale, ribs removed and sliced into thin strips
8 oz sugar snap peas, trimmed and strings removed
2 bunches radishes, save 2 radishes for topping and quarter the rest

Top With:
Poached Egg
Cilantro
Mint
Toasted Sesame Seeds
Spring Onions
Radishes, thinly sliced
Kimchi (optional)

Directions:
Heat oven to 400°F.

Cook rice according to instructions. Set aside.

While rice is cooking, combine all dressing ingredients into a small, lidded jar and shake until emulsified. Place vegetables on a roasting pan and coat with dressing. Bake for about 20 minutes or until kale is crispy and the peas and radishes are tender.

Assemble the bowl: Add rice into a large bowl. Layer in the roasted vegetables, followed by the toppings of your choice. Enjoy!

Frittata with Butternut Squash, Caramelized Onions, and Mustard Greens

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I believe we’ve just turned the corner here in Nashville. It seems like we are finally making our way into the cooler temperature of fall. I’m so thankful I live in a place that has distinct seasons. I always get excited when the seasons begin to change, and I start to see different produce in my CSA box. Oh how I’ve missed you butternut squash, dark leafy greens, pumpkin, beets, brussels sprouts, and carrots!

One of the things I received in my CSA box this week was a butternut squash, and I decided on trying it roasted in a frittata. Did you know butternut squash is actually a fruit, rather than a vegetable because it contains seeds? It’s really a powerhouse of a fruit! It’s full of vitamins A and C, which are helpful in maintaining good vision and a healthy immune system, and boasts loads of antioxidants, specifically carotenoids (think orange and yellow fruits), which can prevent cancer and heart disease. This squash also contains 15% of your daily value of folate, which pregnant women need for healthy fetal brain development. The seeds, which are a good source of iron, can be washed and lightly roasted for a delicious snack.

A frittata is very versatile, and a great way to enjoy vegetables from your farmer’s market or CSA, especially ones you aren’t sure what to do with. I will admit I’ve never had mustard greens, let alone cooked with them. So, for me this was a good introduction. Slightly spicier than kale, the mustard greens added a nice kick, nuzzled up against warming butternut squash, and complimented with the sweet, rich flavor of caramelized onions, this frittata is a great way to celebrate fall produce!

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Blackened Salmon Tacos with Jalapeño Corn Salsa

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We will be going out of town soon, so our fridge is looking a bit bare. These tacos came together by using things we had on hand–grilled corn from a cookout with friends, jalapeños from my garden, and salmon from a dear friend’s dad in Alaska, who is a fantastic fisherman and an even more wonderful human. Sometimes these simple dinners are the best ones. The tacos were a delicious combination of sweet-from the corn, and spicy-from the blackening seasoning and jalapeños. And it all comes together in about 15-20 minutes, which is perfect for weeknight cooking.

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