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What’s For Dinner in APRIL?

By: Nicole Chiu, Communications Assistant

Nikki-PR Student

What’s For Dinner  launches a monthly blog series featuring a daily meal plan using as much seasonal produce as possible for each meal. Every month there are a variety of different fruits and vegetables in season. To save yourself money and ensure that you get the tastiest produce, buy seasonal vegetables! You don’t always have to use the same ingredients. Feel free to get creative and mix it up with whatever you have at home!

April seasonal produce:
Cucumber, kale, peppers, radish, rhubarb, spinach, tomatoes, beans, beets, cabbage (green, red, savoy), carrots, garlic, onions (red, yellow), parsnip, potatoes (red, russet, yellow), rutabaga, shallots.

On today’s menu:

Breakfast: Spring Omelette with Garlic Hash Browns
Lunch: Asian Rice Bowl
Dinner: Hearty Cabbage Soup

Breakfast: Spinach Omelette with Garlic Hash Browns

Chop onions, spinach and peppers, then set aside. Heat pan to medium-high heat. Whisk eggs until fluffy; add salt and pepper. Oil pan, sauté onions for about a minute, then add in green peppers and sauté for another minute, then add spinach. Once the spinach has cooked, set the vegetable mixture aside. Re-oil your pan, and add the whisked eggs. Once eggs are halfway cooked, add sautéed vegetable mixture. Fold omelette in half and plate. Dice up some ripe tomatoes and sprinkle on top!

Using a cheese shredder, shred potatoes into a bowl filled with cold water. Stir until the water is murky, then drain and repeat. This will ensure crispy hash browns. Once drained, dry shredded potatoes with paper towel or a cheesecloth. Heat pan to medium-high, and add a thin layer of oil. Once the oil is heated, sauté a small amount of minced garlic for flavour. Then slowly sprinkle the shredded potatoes over the pan, and add salt and pepper. Once the potatoes are brown, cut into fours with spatula and flip. Serve with the spring omelette and enjoy!

Lunch: Asian Rice Bowl

Prepare brown rice, then set aside. Chop cucumbers, carrots, beets, kale and spinach. Add canned beans or chicken for protein. Assemble in a bowl with brown rice. For the dressing: mix a spoon of peanut butter, sesame oil and chili sauce with equal part hot water and stir until smooth and runny. Pour on top of your rice bowl, mix it up and enjoy!

Dinner: Hearty Cabbage Soup

Chop up cabbage, peeled rutabagas, peeled turnips, carrots, potatoes, garlic and shallots. Heat oil in a large pot over medium heat. Sauté all the vegetables for about five minutes. Add a can of diced tomatoes in natural juice, and two cans of chicken (or veg) broth. Bring to a boil, then reduce heat and simmer until vegetables are tender. You can stop here if you like and serve with salt and pepper. You can also transfer into a food processor and blend until smooth and serve for a silky way to enjoy your seasonal veggies.

Next month – May: Seasonal Produce: Apples, asparagus, celery, cucumber, kale, mustard green, onion (green), peas, peppers, radish, rhubarb, spinach, Swiss chard, tomatoes, turnips (white), beans, beets, carrots, garlic, onion (red, yellow), parsnip, potatoes (red, russet, yellow), shallots