What's in Season in February

February is the month of love, but it is also National Hot Breakfast Month. Using this month’s list of seasonal produce, we have a fantastic recipe below that you're sure to love.

February Produce (Source: Southland Farmers' Market Association)

  • Asparagus
  • Avocados
  • Beets
  • Broccoli
  • Brussels Sprouts
  • Cabbage
  • Carrots
  • Cauliflower
  • Celery
  • Chard
  • Citrus (Blood Orange, Grapefruit, Kumquats, Lemons, Navel Oranges, Tangelos/Tangerines)
  • Collards
  • Dates, Medjool
  • Kale
  • Kohlrabi
  • Lettuce
  • Mushroom
  • Mustard
  • Onion, Green
  • Passion Fruit
  • Peas, Green
  • Spinach
  • Strawberries
  • Turnips

For breakfast, this chickpea scramble recipe is so easy to make - customize it with your favorite produce or seasoning all year long. We love it!

Chickpea Flour Scramble

From Coconut and Berries

INGREDIENTS

  • ¼ c chickpea flour
  • 1 ½ tbsp nutritional yeast
  • ⅓ c almond milk or water
  • 1 tbsp tahini
  • Large pinch of salt
  • Black pepper, to taste
  • Coconut oil or vegan butter

DIRECTIONS

Heat a small frying pan over medium heat with a drizzle of oil.

Whisk together the chickpea flour, nutritional yeast, almond milk or water, tahini and salt.

Pour into the hot pan as if forming a large pancake. Allow to cook until edges look dry, then break up with a wooden spoon as if making scrambled eggs. Keep stirring until the mixture begins to dry and form clumps. When done, the mixture should be fairly dry and still a little soft (not yet browned).

Serve with sautéed seasonal vegetables, chopped avocado or sourdough toast.

P.S. We’d love to see your scramble creations. Tag us at #pinksaltcuisine to be featured!