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HAPPY MARCH! February flew by and I can’t believe it’s already a new month. …

HAPPY MARCH!

February flew by and I can’t believe it’s already a new month.

New month also means some new goals for me! My goal for March is to create at least 1 recipe a week that uses in season produce. If you’re also trying to eat more in season, please tag me in your meals you create, I need all the inspiration! Swipe to see a guide made by misfitsmarket on what produce is in season this month!

Setting myself up for success with my week 1 recipe: Shredded Brussels Sprouts, Farro and Pear Salad 🍐

Both pears and brussels sprouts are in season this month! While I love roasted brussels I have been absolutely loving them as a salad base. I just shred them real quick in my food processor, massage it like kale and it’s ready to go!

dEATS🍐
What you’ll need:
•brussels sprouts, shredded
•1/4 cup farro
•1 pear, sliced
•slivered almonds
•grated parm cheese
•olive oil
•lemon
•salt and pepper

How to do it:
•massage shaved brussels sprouts with a little bit (approx 1 tablespoon) of olive oil and juice of 1 lemon. Season with salt and pepper
•toss with farro
•top with sliced pear, slivered almonds and cheese
•enjoy!

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