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What’s For Dinner in MAY?

By: Nicole Chiu, Communications Assistant

Nikki-PR Student

 

 

What’s For Dinner  is a monthly blog series featuring a daily meal plan using as much seasonal produce as possible. Every month, there are a variety of fruits and vegetables in season. To save yourself money and ensure you get the tastiest produce, buy seasonal produce! 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!

No measurements! These instructions are guidelines —they’re not hard rules. This way, we still have the power to create new and different combinations. Remember, you still have the freedom to change recipes and put your own twist on them to make them your very own.

May seasonal produce:
Apples, asparagus, beans, beets, carrots, celery, cucumber, kale, mustard green, onion (green), peas, peppers, radish, rhubarb, spinach, swiss chard, tomatoes, turnips (white), garlic, onion (red, yellow), parsnip, potatoes (red, russet, yellow), shallots

On today’s menu:
Breakfast: Green smoothie
Lunch: Warm kale salad
Dinner: Indian spinach and potatoes

Breakfast: Green smoothie

Put sliced apples, kale with stems, spinach, cucumber, celery and ice into a blender. Add almond milk, and blend until smooth. You can also add chia or flax seeds for extra nutrition and fiber. If you don’t like apples, add a banana instead for a rich and creamy breakfast smoothie.

Lunch: Warm kale salad

Chop up kale, swiss chard, mustard greens, peppers, and onions. Slice mushrooms (optional). In a large pan, melt butter over medium heat. Add onions and peppers and sauté until softened.  Add mushrooms and stir until mushrooms are cooked. Then add kale, swiss chard, and mustard greens, sauté until kale is bright green but not wilted. Drizzle balsamic vinegar, stir, and then remove from heat. Top with Asiago or Parmesan cheese, add salt and pepper to taste. Serve!

Dinner: Indian spinach and potatoes 

Dice potatoes, chop spinach, and slice onions thinly. Mince garlic and set aside. You will also need black or yellow mustard seeds. In a skillet, heat a few teaspoons of oil then add mustard seeds, close with a lid and once they start to pop, add the minced garlic and sliced onions. Cook until onions are soft, then add potatoes and chili flakes (optional). Stir for a few minutes, then add the spinach and a fourth cup of water, turn up the heat until the water sizzles. Then turn down the heat and simmer for 35 minutes, or until potatoes are tender. Stir every 10 minutes. Season with salt and pepper, top with cilantro and serve with basmati rice. Optional, but highly recommended: dice red onions, cucumbers, and tomatoes. Mix into a bowl of plain yogurt. Stir and enjoy as a side dish with your rice and potatoes!