Last month my family went pescatarian, and we’re determined to stick to a pescatarian diet for the next year. So far so good, but I want to continue my monthly seasonal recipes, mixing it up with baking recipes and main meals both pescatarian, vegan, and with meat for those who eat it. The last few weeks I’ve tried my baking hands at a lemon and thyme loaf using dried thyme, and also a rosemary and lemon loaf cake using dried rosemary. Both turned out well, and I’ll share those recipes another time.
I’ve listed out below all the seasonal foods – similar to January’s – and a recipe for each I’ve found online. We’ve tried some of the dishes below before, particularly celeriac remoulade and leek and potato soup, which are really yum! I’ve found recipes for these too to share with you.
You can download the sheet below with all the foods. Good luck with the recipes!
Apples – Apple Blondies
Carrots – Roasted Potatoes and Carrots
Celeriac – Celeriac Remoulade
Kale – Kale, Mushroom and Gorgonzola Frittata
Leeks – Creamy Potato and Leek Soup
Mushrooms – Vegan Mushroom and Broccoli Stir Fry
Pears – Poached Pears
Red Cabbage – Braised Red Cabbage, Sausage, and Apple
Spring Greens – Spring Green Risotto
Spring Onions – Sweet Potato, Ginger, and Spring Onions Soup
Squash – Roast Squash and Feta Couscous
Swedes – Vegan Sherperd’s pie with swede and potato topping
Don’t forget, you can buy these fruit and vegetables individually rather than in bags. You can bring your own bags to put the produce in once you’ve weighed them, or if you’ve got a local fruit shop you can use their paper bags which can then be composted. It’s the little things.
Happy cooking and baking!