Take a walk on the wild side with some recipes that have unexpected stars. Change up your every day tacos with roasted portobellos, feature celery as the main dish, and stuff your pita bread with salad! This week’s meal plan has plenty of healthy recipes and then a little treat for the Superbowl.
Meal One: What I wouldn’t do with a portobello… Stuff them, grill them, saute them with veggies or roast them like they do in this recipe for Portobello Tacos. Instead of collards, I’ll use my Swiss chard and beet green mixture.
Meal Two: It’s not hard to use up celery, it seems to be the base of so many recipes (mirepoix, soffrito, the holy trinity, etc). In Italy we even made a ravioli stuffed with just soffrito (celery, carrot, onion). But it’s harder to find recipes where celery is the star. I am going to feature the tall stalk in this celery risotto with pistachio pesto and add in my mustard greens when I am sauteing the celery.
Meal Three: These Salad-Stuffed Pita Pockets are too adorable not to make. Besides, some days I just want to eat with my hands and for some reason it is not acceptable to eat a salad with your hands. If I have time I’ll tackle the homemade pita and then stuff it with my Bibb lettuce, tatsoi, and radishes. If I’m feeling fancy, feta will find itself in there as well. I’ll dress it with a balsamic that will look something like this.
Meal Four: These aren’t really a meal, but I couldn’t resist these grapefruit mint bars! A lovely twist on lemon bars, these would make a perfect party treat (maybe for a certain big game this Sunday?) And I definitely wouldn’t be opposed to have them for breakfast