These recipes were carefully chosen for the 2016 recipe calendar.
New Year’s Soba
January: This tasty dish made with buckwheat noodles is a perfect chance to introduce chopstick skills to your family.
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Chocolate Beet Cupcakes
February: Save time by replacing fresh beets with canned! Just rinse the pre-sliced canned beets thoroughly and leave out the salt.
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Poached Coconut Salmon Over Greens
April: If microgreens aren’t easily available, choose arugula for your greens.
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Quinoa Fruit Bake
May: Most of the sweetness in this recipe comes from the fruit, so be sure to choose a sweet apple variety.
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Flank Steak with Poblano Sauce
June: Tenderize your meat slightly the night before and give it a full overnight soak in the marinade for the best texture.
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Red, White & Blue Fruit Smoothie
July: This smoothie is the perfect recipe for pouring into a mold for creamy popsicles that aren’t loaded with sugar.
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Sweet Potato Pesto Burrito
August: You can mix and match your favorite veggies! Just roast your veggies on two sheets, one for starchy veg like potatoes or squash and another for water-heavy veg like tomatoes.
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Poblano Chili with Avocado Cream
September: Make a big batch of this yummy recipe on the weekend and use it for busy mealtimes throughout the week.
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Pumpkin Bites
October: For a little added fun, bring a few mini chocolate chips and let kids make their own pumpkin heads.
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Herb Roasted Turkey
November: If you’re buying frozen, allot one day for every 5 pounds of meat for it to thaw safely in the fridge.
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Poached Pears with Pomegranate Seeds
December: The wine you use will make a substantial difference to the flavor of the finished dish. If Riesling is not an option, choose fruit-forward wines and avoid drier varieties.
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