cacio e pepe rainbow cauliflower steamfresh rainbow cauliflower pepper prepare cauliflower according green bean caprese salad steamfresh whole green beans finely grated ½ tsp kosher salt halved rella cheese cording to package directions add green beans to water to pour into large bowl slowly whisk in olive oil until well blended over and toss well to combine spring pea salad juice zest ½ tsp salt zen peas sliced diagonally ½ cup torn fresh mint leaves whisk in the olive oil rinse under cold water until and pour over the vinaigrette toss to combine cauliflower fried rice oil cauliflower rice ½ cup birds eye peas and carrots plus more for garnish er the eggs and salt oil in a 10-inch nonstick skillet out the skillet vegetable oil to the skillet and and carrots and continue cook- ing until the cauliflower is ten- der-crisp and the vegetables green onions and almonds caesar kale salad with crispy carrot croutons into bite-sized pieces crispy carrots ½ tsp smoked paprika ½ tsp cayenne ½ cup caesar dressing ½ cup finely shredded for garnish lemon wedges bine kale and olive oil massage oil into the kale the croutons are cooking place the frozen crispy carrots and sprinkle with baking sheet and bake for over and continue to bake for more parmesan and serve with lemon wedges smoky southwestern black bean and corn salad super sweet corn kernels drained and rinsed ed and chopped and chopped ½ tsp honey ½ tsp salt under cold water until cool cilantro vinaigrette over the bean and corn mixture and toss to coat march is frozen food month why go frozen when it comes to frozen plus you can use as much or as little as you need cuts down on waste grab-and-go asian medley when you need a grab-and-go cooks perfectly in the bag and excellent source of vitamins full meal with creamy pesto sliced green and yellow zuc- in a creamy pesto sauce with delicious side dish any night an excellent source of fiber cub.com 21
