À La Carte: Lightning up for spring

Mushroom "carnitas" tacos, bok choy stir-fry, veggie poke + more 🌱

Hi friends,

Although you would not know it by this week’s weather (cold, windy, temperamental), spring did officially start on Thursday. This is always such a reenergizing time of the year, and I am so ready for longer, sunnier days, as well as lighter, more veg-forward dinners. (See ya next year, soup.)

Below, I’m highlighting a handful of ideas from the archives to add to your spring dinner rotation.

As always, if you make one of these, please let me know how it went by leaving a comment and rating on the recipe post - I love hearing from you!

1. Enoki Mushroom “Carnitas” Tacos

Have you ever tried enoki mushrooms? They’re the long, white, stringy type you may have seen floating in your bowl of ramen. Turns out, they make an excellent stand-in for plant-based “carnitas”.

2. Tofu Bok Choy Stir-Fry

This simple 7-ingredient stir-fry in a glossy garlic sauce brings Chinese restaurant vibes home. Pro tip: feel free to substitute the bok boy with carrots, green beans, cabbage, and/or snow peas.

3. Veggie Poke Bowls

One of the keys to eating more vegetables is pairing them with fun sauces, and this colorful “poke” bowl has not one but two.

4. Italian-ish Tomato Tofu

Crispy, pan-fried tofu slabs get the Italian riviera treatment with a white wine-tomato sauce featuring capers, garlic, lemon, and parsley.

5. Garlicky White Beans with Lemon Roasted Broccoli

I’m always looking for ways to eat more beans (and to inspire you to do the same!) and this easy dinner is one of my new go-to’s.

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