Most of us are familiar with the concept of grain bowls by now, and everyone has their own preferences, so we love to make a mix of things and let everyone choose what goes in their own bowl! Spring brings sorrel, a unique green that has a strong lemony flavor which lends itself beautifully to soups and makes a delightful pairing with salmon or chicken. We’ve included a little template of ideas for the components here, but hope you’ll have fun building your own combinations too!
The idea of these recipes is to mix and match to create a taco feast that’s all your own! With that said, we love the following combinations and have broken things up in case you want to do two separate taco nights (or mornings or afternoons!). The Asparagus, Mushroom & Roasted Turnip taco highlights some of our favorite spring things in one, and the Rapini, Roasted Potato & Oregano taco is great on its own or with eggs on top for breakfast. For the vegetables, most of them can be cooked in the oven at the same temperature, so we like to prep everything out and have it ready to go in so things can roast simultaneously.