This week’s Vegetable Recipe blog feature: “What’s for Dinner?”

 

As we move further into the new season of Spring and the days get warmer (hopefully soon), many of us start to crave lighter meals that also check the boxes of quick, easy, and minimal dishes while helping us continue to eat local and in-season.

So, this blog I’m featuring recipes that check all of those boxes and allow you to easily answer the popular question “What’s for Dinner?”. With a seasonal vegetable box, dinner becomes an exciting opportunity to celebrate the season's best produce. I hope these recipes & this week’s items inspire you and allow you to answer that popular question no one likes hearing/solving after a busy day!

Happy Cooking!

Spring Sweet Potato Salad with Lemon-Dijon Dressing

Created by: Karina Kari

This vibrant, nutrient-packed dish perfectly captures the essence of Spring. The sweetness of the roasted sweet potatoes contrasts beautifully with the tangy dressing, while the fresh greens and feta add texture and flavor. Whether you serve it as a light meal or as a side dish, this salad will become a springtime favorite that’s as satisfying as it is healthy!

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 TBSP olive oil
• Salt and pepper, to taste
• 1 cup baby spinach
• 1 cup arugula
• ½ cup red onion, thinly sliced
• ¼ cup crumbled feta cheese (optional)
• 1/4 cup chopped fresh parsley

For the Dressing:

• 2 TBSP Dijon mustard
• 1 TBSP fresh lemon juice
• 2 TBSP olive oil
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper, then spread them out on a baking sheet.
2. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they are tender and lightly browned.
3. While the sweet potatoes are roasting, prepare the dressing by whisking together Dijon mustard, lemon juice, olive oil, honey, salt, and pepper in a small bowl.
4. Once the sweet potatoes are ready and slightly cooled, assemble the salad by placing the baby spinach and arugula in a large bowl.
5. Add the roasted sweet potatoes, red onion, feta, and parsley to the greens.
6. Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

Chicken Cabbage Recipe

Created by: Olivia Ribas

This one-pan meal is healthy and quick. Use it for dinner or meal prep four lunches in under 30 minutes.

Ingredients:

For the Chicken:

• 1 TBSP olive oil
• 1 lb chicken breast, cut in cubes
• 1 tsp paprika
• 1 tsp dried oregano
• Salt and black pepper

For the Cabbage:

• 8 oz mushrooms
• 1 TBSP olive oil
• 1 cup red onion, chopped
• ½ cup red bell pepper, chopped
• 1 small cabbage or ½ large cabbage, sliced
• 1 tsp garlic powder
• ½ tsp paprika
• Salt and black pepper
• ¼ cup chicken broth
• 1/3 cup tomato sauce

Instructions:

1. In a large pot or Dutch oven, add olive oil and heat over medium-high heat for 1 minute. Add the chicken and sprinkle with paprika, oregano, salt, and black pepper. Cook for about 5-7 minutes or until the chicken is fully cooked. Set aside.
2. Add mushrooms and cook for 3 minutes, scraping off any brown bits that may be stuck to the bottom of your skillet. Set aside.
3. In the same pot, add 1 tablespoon of olive oil, onions, and bell pepper. Sauté for 3-5 minutes, or until it gets browned.
4. Add the cabbage, garlic powder, paprika, salt, black pepper, and chicken broth. Mix everything together. Reduce heat to medium-low and cover with a lid. Cook for about 10-15 minutes, stirring occasionally.
5. Add tomato sauce to the pan. Return chicken to the pan and mix all together to combine. Cook for 2 more minutes. Garnish with fresh chopped parsley. Serve immediately.

Notes:

• You can swap the chicken breasts for boneless, skinless chicken thighs.
• Make sure you cut everything as uniformly as possible so it cooks evenly.
• You can add some broccoli or spinach to the pan for more vegetables.
• To store: Store the chicken and cabbage in an airtight container in the fridge for up to 4 days.
• To reheat: Microwave the leftovers until hot.

Unstuffed Bell Pepper Skillet

Created by: Kristine Rosenblatt

This skillet recipe is a healthy one-pot dinner made with ground turkey and brown rice. For all of you with kids in your house/family, it is a kid's favorite!

Ingredients:

• 1 TBSP olive oil
• 1 medium onion, chopped
• 2 red bell peppers, chopped
• 2 cloves garlic, minced
• 1 lb ground turkey or beef
• Salt and pepper, to taste
• 28 oz can crushed tomatoes
• 14.5 oz can petite diced tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 ½ cups water
• 1 ½ cups quick-cooking brown rice
• 1 cup cheddar and/or Monterey jack cheese
• 2 TBSP chopped fresh parsley for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic and cook, stirring occasionally, for 2-3 minutes. Add ground turkey, season with salt and pepper, and cook, breaking it up into pieces, until browned.
2. Stir in crushed tomatoes, diced tomatoes, basil, oregano, water, and rice. Bring to a low simmer, cover, and cook for about 10 minutes, until rice is tender. Stir in ½ cup cheese, sprinkle with remaining cheese and fresh parsley. Serve.

Sheet Pan Honey Garlic Salmon with Vegetables

Created by: Kristine Rosenblatt

When you’re craving a fast, fresh, and tasty dinner, Honey Garlic Salmon is the recipe you want to have in your back pocket. This recipe features a sweet and tangy honey garlic sauce, succulent salmon, and roasted vegetables, all cooked on one pan.

Ingredients:

For the Honey Garlic Sauce:

• 2 TBSP olive oil
• 2 TBSP liquid or raw honey
• 2 TBSP low-sodium soy sauce
• 1 TBSP Dijon mustard
• 3 cloves garlic, minced
• ⅛ tsp black pepper

Remaining Ingredients:

• 1 ½ lbs sweet, red, or gold potatoes, scrubbed and cut into ½-inch cubes
• ¾ lb green beans, washed, dried, and trimmed
• 1 ½ TBSP olive oil
• Salt and black pepper
• 4 salmon fillets, skin on, 4-6 ounces each

Instructions:

1. Preheat oven to 400°F.
2. Line a rimmed baking sheet with parchment paper.
3. Place the honey garlic sauce ingredients in a small bowl and whisk to combine. Set aside.
4. Place the potatoes in a large bowl. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper, to taste. Toss to coat. Spread potatoes on the baking sheet.
5. Bake potatoes for 5 minutes. (You will add the green beans and salmon after the 5 minutes.)
6. Meanwhile, toss the green beans with ½ tablespoon olive oil, salt, and pepper.
7. After 5 minutes, remove the pan and add the green beans. Move vegetables to the edges to make room for the salmon.
8. Place the salmon in the center and spoon half of the honey garlic sauce on top.
9. Return to oven and bake for 10 minutes. Add remaining sauce and bake for 5-10 more minutes until the salmon is cooked through.

Note:

One of our favorite things about this recipe is that it’s endlessly customizable. You can switch out the veggies based on what’s in season, what you enjoy, and what you have on hand/in this week’s bundle.