February’s Seasonal Vegetables in Recipes You Will Love

One of the best things you can do for your body is to eat more vegetables.  February’s seasonal vegetables work to detoxify your body and aide with digestion.  We will be focusing on the veggies that are harvested each month so you can start building your recipe file.  This makes grocery shopping more fun and will give your menus more variety. You will look forward to farmer’s markets each month and your body will thank you for the nutrients of local produce!

February’s Seasonal Vegetables Warm Up a Salad

Leafy arugula makes it’s debut this month.  Create a warm salad with February’s seasonal vegetables and add fresh herbs.  Yukon gold potatoes are sturdy enough for grilling and compliment arugula’s peppery flavor.  Arugula is an immune-boosting veggie that cleanses and detoxifies your body.

Ingredients:
1½ to 2 pounds organic Yukon gold potatoes (red bliss potatoes also work)
1 bunch fresh arugula, regular, baby or wild
4 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil, divided
2 tablespoons rice wine vinegar*
2 cloves garlic, finely minced (1 small shallot thinly finely chopped is really nice instead of/ in addition to)
¼ cup finely chopped fresh chives
¼ cup roughly chopped fresh oregano
1½ teaspoons sea salt
½ teaspoon freshly ground black pepper to taste
¼ cup toasted pine nuts, optional

Click here for full recipe and instructions.  If you like winter salads, be sure to check out our blackberry chevre recipe as well.  FYI—arugula is rich in calcium, potassium, and folate so it’s especially great for pregnant women.

Fish Tacos + Slaw

Add this next one to our taco recipes collection!  Fish tacos get a few slivers of February’s seasonal vegetables in the form of red or green cabbage.  Create an easy slaw with plenty of lime juice and a little spice. Half a cup of cabbage contains one-third of what you need each day in vitamin C. 

Ingredients:
8 small sprouted tortillas 1 lb. wild-caught halibut, cod, or tilapia
2 Tbsps avocado oil, or extra virgin olive oil, divided
1 tsp chipotle powder
1 tsp ground cumin
1/2 teaspoon sea salt, and pepper or taste
3 cups very thinly sliced purple cabbage
1 large, ripe mango, cut into thin matchsticks
2 fresh red chilies, seeded and thinly sliced
4 Tbsps chopped scallions
1/2 cup cilantro leaves, chopped
4 Tbsps fresh lime juice
1/2 tsp sea salt and pepper or to taste
fresh lime wedges for serving

Click here for full recipe and instructions.  These yummy tacos are made with halibut but any white fish will do.  We love mahi-mahi and ono just as well (if not better).

Roasted Sweet Potatoes

Go beyond your traditional roasted Brussels sprouts this month.  Sweet potatoes and Brussels sprouts are probably the most popular of February’s seasonal vegetables.  We showcased Brussels sprouts in January and love them mixed with sweet potatoes, too.  Sweet potatoes promote gut health and are a great source of fiber and antioxidants.

Ingredients:
1 pound Brussels sprouts, trimmed
1 large sweet potato (1 pound)
2 cloves garlic, smashed
1/3 cup olive oil
1 teaspoon cumin
1/4 or 1/2 teaspoon garlic salt
1 teaspoon salt
pepper to taste
1 tablespoon red wine vinegar
fresh thyme, to garnish

Click here for full recipe and instructions.  These two vegetables tend to be at their most delicious when roasted.  Play around with your seasonings to give them an extra kick of flavor.

Chicken Pesto Stuffed Sweet Potatoes

Staying on the sweet potato track, we thought we’d give you a yummy alternative to the traditional baked potato.  We like to use February’s seasonal vegetables to create hearty Whole30 meals that you can make ahead. Bake the sweet potatoes and use already cooked chicken to create the pesto.  The leftovers save well separately and make a terrific lunch for the next day.

Ingredients:
1 cup raw shelled walnuts
4-5 cloves garlic
3 cups fresh basil leaves
2 cups fresh spinach kale, or other leafy greens
2/3 cup light olive oil
1 1/2-2 Tbsp fresh lemon juice
2 Tbsp nutritional yeast
3/4 tsp sea salt or to taste
3 cups cooked shredded chicken breast or about 1 lb uncooked
6 medium sweet potatoes
Coconut oil and salt for baking

Click here for full recipe and instructions.  The pesto in this recipe uses basil, which can easily be substituted with an equal amount of arugula.  The lemon blends with the nutritional yeast to create a cheesy flavor but is still dairy-free.

Parmesan-Crusted Asparagus Spears

For those of you who like a little cheese in your diet, consider adding it to baked asparagus.  Baked asparagus can be a nice little snack when you’re looking for one of February’s seasonal vegetables you can eat on the go.  Asparagus is a good source of fiber and is rich with vitamin B6 which gives you a nice little boost of energy.

Ingredients:
2 lbs Asparagus Spear
1/2 tsp Garlic Powder
1/2 tsp Black Pepper
1/4 tsp Black Truffle Sea Salt
1 cup All Purpose Flour
1/4 cup Grated Parmesan Cheese
1 cup Panko Seasoned Breadcrumbs
3 Large Organic Eggs
1/4 cup Heavy Whipping Cream

Click here for full recipe and instructions.  We love the crunchy addition of panko crumbs in this recipe.  They are enjoyable alone and can also be dipped in your favorite ranch-style sauce if you must.

February Harvest

Stay well and feel great by upping your vitamins and minerals this month.  February’s seasonal vegetables are: arugula, asparagus, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, collard greens, kale, lettuce, leeks, onions, parsnips, potatoes, rutabaga, spinach, sweet potatoes, and turnips.  Enjoy these recipes and stay tuned for next month’s batch of vegetables to try.