SPONSORED POST: I’ve partnered with Milk & Eggs, an amazing farm direct grocery delivery service, to bring you guys some delicious, super seasonal, and always healthy recipes a few times a month. I’m so excited to share some of my favorite dishes with you!
In this installment of our collaboration seasonal cooking with Milk & Eggs farm direct grocery delivery, I am really excited to talk about more wintery seasonal eating, particularly of greens. Dark leafy greens are one of the most nutrient-rich and delicious foods that come out of winter, and this is the perfect time of year to increase our intake of these blood-purifying, immunity-boosting foods.
To get the most out of the season’s local produce, specifically greens, nothing beats the Milk & Eggs Organic Farm Sampler Bag (pictured below), which is the most budget friendly way I’ve found to get a load of delicious, local, seasonal cooking going on in my kitchen and onto my family’s plates. At the insanely reasonable price of $29.99, you get SO MUCH ORGANIC PRODUCE, it’s kind of crazy. This week, I received a big bunch of kale, a bag of spinach, two heads of green leaf lettuce, celery, beets, a bell pepper, 3 heads of broccoli, a few bananas, an assortment of citrus fruits and a carton of strawberries. WHAT?! This usually costs me $50 or more at Whole Foods or my neighborhood natural foods store.
In addition to being super budget friendly, the organic farm sampler is a great way to get all the fruits and veggies you need for the week! This one bag has yielded countless salads, smoothies, soups, and toddler meals this week, and with the addition with a few other items in our standing order (organic greek yogurt, sprouted whole grain bread, wild-caught salmon), I’m able to feed our family of three delicious, healthy meals that come straight from our local California farms. Boom!
My two favorite seasonal cooking recipes this week are lovely little showcases of winter’s bounty that made perfect use of my Organic Farm Sampler Bag!
This Kale, Roasted Beet and Lentil Salad with a Spicy Tahini Dressing has been my yummy lunch for a few days this week, and it doesn’t disappoint. Super easy to make ahead and throw together in a couple of minutes, it’s a great way for me to get a nutrient and protein-rich lunch without needing to “cook” at all. I like the spiciness of the dressing, which warms up the dish a bit (an important element when eating raw foods in the colder months).
My farm sampler bag also had a bunch of broccoli, spinach and bananas in it, which had the makings of some delicious toddler muffins! I am constantly searching for new ways to feed greens to my 16 month old (who can’t handle raw greens yet, and is no longer a fan of sautéed greens like she was when she was just beginning her solid food journey), and muffins and patties have become a daily mainstay in her diet. These toddler muffins are loaded with greens, and just enough sweet fruitiness to make them palatable for even the most finicky eater. Little M loves them, and we had them for dinner along with a protein like beans or salmon all week!
L.A. Residents: Want to try Milk & Eggs for your self?
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