Easy Seasonal Recipes

Amanda here.  If you are anything like me, you might be feeling a little rough after Thanksgiving.  All the overindulgence was a bit much for this body this time around.  But we still have to eat!  And luckily for us, there is still a bounty of local food available at this time of year- and plenty of easy recipes that showcase fresh ingredients and will make your body feel awesome.

Perhaps your fall garden is producing- yay!  Or perhaps this wasn’t the year for that to happen.  Either way, you might be interested in knowing that that the Nevada City Winter Farmer’s Market is happening the 1st and 3rd Saturdays of the month from Dec through May.

These recipes come from my friend Wendy VanWagner who is a rockin’ mom, chef, nutritionist and Certified Health Education Specialist.  Follow her on instagram for her class offerings and fun seasonal recipes.

Easy carrot side salad

2-3 carrots, washed and grated- just use a cheese grater

1 lemon, cut in half and squeeze directly onto salad

1-2 tbs olive oil

Pinch of salt and grind of pepper if you wish.

The above is the basic version, if you want and have it on hand, add raisins, chopped nuts, parsley, cilantro, raw kale that is chopped very fine, red onion, seeds, go crazy!

Simple Arugula Salad

A few handfuls of arugula, washed

Any extra veggies, nuts, seeds, cheese, herbs you have or want to add, but plain works well too

1 lemon, or vinegar

2 tbs olive oil

pinch salt pepper if you wish

1 tsp dijon mustard

Combine all ingredients in a jar and have your kid (or whoever) shake it till it is creamy….this is a very tart dressing so add a touch of honey if you prefer it that way! I have found kids actually enjoy that sour/tart flavor and so this dressing can work for dipping any veggies in as well.

Roasted cauliflower  (According to Wendy this one is a GAME CHANGER)

1 head cauliflower, cut into florets

1 medium onion, sliced

4 sprigs thyme

4 garlic cloves, unpeeled

3 tablespoons olive oil

Kosher salt and freshly ground black pepper

½ cup grated Parmesan

  • Preheat oven to 425°. Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, 10–12 minutes longer.