You know that feeling you get when you want to cook something fresh, and seasonal, but you have no idea where to begin? Well, I totally know how you’re feeling. Like just the other day I was in the grocery store and I asked where the figs were because I was planning on making a #Spoonfeed-worthy ricotta and fig toast. Unfortunately, the grocer told me they were out of season.
The moral of my short story is that it’s helpful to know what fruits and vegetables are in season when cooking a dish because sometimes (depending on your region) you might not be able to find specific produce. Therefore, I’ve devised a list of 29 amazing dishes to make this month using fresh fruits and vegetables.
February 1st – Kale Smoothie
Photo by Abby Farley
Kale is the perfect superfood to add to a breakfast smoothie when you’re trying to up the health benefits. This smoothie is loaded with vitamins and proteins to help jump-start your morning (I’m talking to you my fellow 8 am-ers).
February 2nd – Quinoa Salad with Roasted Beets and Pears
Photo courtesy of food52.com
This salad’s flavor game is on point. The pairing of beets, feta cheese, pears and quinoa provide the perfect health and flavor balance that is perfect for the cold winter months.
February 3rd – Fennel Salad with Grapefruit
Photo by Max Bartick
Simple, yet flavorful and fresh. Pair this salad with a fruity mineral wine and you’re dining with class.
February 4th – Orange Creamsicle Chia Seed Pudding
Photo by Katherine Baker
Remember those creamsicles you got during lunchtime in elementary school? Picture that but in chia seed form.
February 5th – Caramelized Roasted Carrots
Photo by Annelise Vought
These carrots caramelize themselves. #winning
February 6th – Maple Glazed Stuffed Squash
Photo by Kendra Valkema
Stuffed squash is so versatile and delicious. Try stuffing it with this roasted maple glazed vegetable.
February 7th – Warm Beet Salad with Beet Greens and Stems
Photo by Becky Hughes
This salad uses the stems and greens of beets that would usually be thrown away. #livewastefree
February 8th –Baked Cauliflower with Parmesan
Photo by Kai Huang
Cauliflower is one of the most versatile vegetables. You can use it as a pizza crust, rice substitute and even as a steak replacement. But, let’s keep it simple with this cheesy recipe.
February 9th – Roasted Brussels Sprouts with Bacon
Photo by Kelda Baljon
One thing is for sure, bacon does make everything better, especially these roasted Brussels sprouts.
February 10th – Avocado Egg Salad
Amp up your boring old egg salad with this new and improved avocado version.
February 11th – Cuban-Style Turkey Avocado Panini
Photo by Hannah Cooper
Take a flavor trip down to Cuba with this crusty avocado-filled sandwich.
February 12th – Cinnamon, Ginger & Brown Sugar Baked Grapefruit
Photo by Jocelyn Hsu
If grapefruits are too tart for your liking, try brûlée-ing it with cinnamon sugar to sweeten it up.
February 13th – Black Bean and Butternut Squash Tacos
Photo by Katherine Baker
Who says tacos can’t be healthy? These black bean and butternut squash tacos sure think otherwise.
February 14th – Sweet Potato Truffles
Photo by Analiese Trimber
These chocolatey sweet potato truffles will be the key to your valentine’s heart.
February 15th – Bacon, Egg and Cheese Oatmeal
Photo by Becky Hughes
Savory oatmeal is the latest breakfast trend. Hop on the wagon with this cheesy-bacon loaded oatmeal.
February 16th – Loaded Veggie Pesto Pizzas
Photo by Megan Prendergast
Pizzas loaded with veggies help create the perfect balance between healthy and comforting.
February 17th – Chickpea, Sweet Potato and Apple Farro Salad
Photo by Katherine Baker
Farro is quinoa’s less popular grain cousin, but this salad will definitely help up its reputation.
February 18th – Gluten Free Vegan Banana Pancakes
Photo by Kristine Mahan
What if I told you these pancakes tasted exactly like the OG banana pancakes your mom used to make on Saturday morning? It’s true.
February 19th – Baked Salmon with Lemon
Photo by Grégoire Durand
An easy, no mess, citrusy, salmon recipe that’ll fill you up without extra calories.
February 20th – Spiced Banana Pear Muffins
Kayla Pichichero
Make these spiced banana pear muffins Sunday night and you’ll start the school week off right.
February 21th – Roasted Broccoli & Parmesan Salad
Photo by Hannah Cooper
For those of you on the West Coast who love Lemonade, this replica broccoli salad is for you.
February 22th – Vegan Sweet Potato, Kale and Chickpea Bowl
Photo by Megan Prendergast
You’ll stay full and feel great after eating this nutrient-packed veggie bowl.
February 23th – Sweet Potato Chips
Photo by Sean Koetting
Sweet potato chips are the perfect healthy snack substitute for when you’re craving those salty Lay’s but don’t want the calories.
February 24th – Butternut Squash Mac ‘n Cheese
Photo by Parisa Soraya
For those moments when you need some comfort food but you’re tryna’ stay healthy.
February 25th – Vegan Sweet Potato Brownies
Photo by Lily Lou
Sometimes the best things in like are vegan, paleo and sugar-free, like these fudgy brownies.
February 26th – Broccoli Stem Hummus
Photo by Becky Hughes
February 27th – Tater Tot Breakfast Bake
Sunday morning breakfast has never tasted better. This is how you should be using that bag of tater tots in your freezer.
February 28th – Vegetable “Clean Out the Fridge” Soup
Photo by Katherine Baker
Soup is the perfect dish to make when you have a fridge full of veggies and no time to cook. You can throw in any vegetables you like, but here’s a recipe to get you started.
February 29th – Deconstructed Vegan Sushi Bowl
Photo by Katherine Baker
Don’t feel like making sushi rolls? No problem, try making a bowl instead.