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Produce Specials
Fresh organic deals from our produce department
May 14 – May 27
Sweet Red Cherries
Sale $7.99/lb
Regular $11.99/lb
Grown in California
Asparagus
Sale $6.99/lb
Regular $7.99/lb
Grown in California
Valencia Oranges
Sale $1.79/lb
Regular $1.99/lb
Grown in California
Snap Peas
Sale $4.99/lb
Regular $7.99/lb
Grown in California
Mini Seedless Watermelon
Sale $1.49/lb
Regular $1.99/lb
Grown in Mexico
Cauliflower
Sale $2.49/lb
Regular $3.99/lb
Grown in California
Roasted Asparagus & Cauliflower Bowl with Citrus Vinaigrette
This bright, spring-inspired bowl is simple, fresh, and packed with flavor. Roasted cauliflower and asparagus get a zesty boost from a citrus vinaigrette made with Valencia orange, Dijon, and maple. Serve it over quinoa or brown rice for a nourishing, veggie-forward meal, and don’t forget, many of the ingredients are on sale this week!
Ingredients
1 small head cauliflower, cut into florets
1 bunch asparagus, trimmed and cut into 2-inch pieces
2 tablespoons olive oil
Salt & pepper to taste
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1 Valencia orange, juiced (plus zest)
1 teaspoon Dijon mustard
1 teaspoon maple syrup or honey
Optional: cooked quinoa or brown rice as a base
Instructions
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Preheat oven to 425°F. Toss cauliflower and asparagus with 1 tablespoon olive oil, salt, and pepper. Roast for 20–25 minutes, flipping halfway.
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In a small bowl, whisk together orange juice, zest, mustard, maple syrup, and remaining olive oil for a bright vinaigrette.
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Serve roasted veggies over a bed of grains and drizzle with vinaigrette. Garnish with orange zest or herbs if desired.
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