lemon, shrimp and artichoke couscous salad - spring / salad: all vegetables are in season during the spring and the prime shrimp are locally caught also during this time. although cous cows is not locally sourced, the salad has enough substance without it for this particular menu.
Edit: Moroccan quinoa. I didn't have couscous so I made this with 1.5 cups quinoa and 2.5 cups chicken stock. The only protein I had on hand was ground turkey. Also added 1/4 tsp turmeric, equal amount of fresh ginger as garlic, skipped the raisins and almonds and added diced carrots and baby bok choy. Because quinoa is not instant, simmered for 15-17 mins. Very good!
Slow-Cooked Tuscan Kale with Pancetta, Bread Crumbs, and a Poached Egg