Spring is in full bloom here at Thistle, and we’re celebrating the season with a vibrant lineup of fresh, flavorful meals! I love the anticipation of this time of year. We’re on the cusp of warmer, sunnier days, and the bounty of fresh spring flavors. So, what’s on the menu? Here’s a sneak peek at the fresh, seasonal goodness we’ve got in store for you!
New dishes
Togarashi Pop Salad
This salad definitely lives up to its name! Chef Kathleen puts the pop in this salad with a snappy crunch of carrots, radish, and cucumbers, seeded sesame rice, and a burst of bright flavors from our togarashi seeds mix and tangy gochujang sauce.
Jade Bowl
Do you ever look back at the foods you didn’t like as a kid and think, “What was I thinking?” That’s how I feel about asparagus. When I was a budding chef-to-be, I thought there was no possible way I could ever find a way to love this vegetable. Fast forward a few years, and now this is one of the ingredients I can’t wait to see on my plate, especially as they hit their peak season. Our Jade Bowl features lightly roasted seasoned asparagus, leek wild rice, toasted pumpkin seeds. Eating your greens has never been so easy.
Holy Mole
Chef Brianna’s Tex-Mex Mole Sauce, made with a nod to the mole her grandmother used to make, is as the name suggests, absolutely heavenly. Our rich and spicy version is combined with cilantro lime rice, pickled carrots and radishes, and a hearty handful of greens to make a meal reminiscent of grandma’s kitchen.
Cauli Cacio e Pepe
This Spring, I will be savoring these remaining chilly nights by tucking into Chef Kathleen’s Cacio e Pepe bowl. Kathleen has cracked the code for making a healthy, wholesome, and so silky version of this famously rich pasta dish. Combined with Chickapea’s rotini pasta and roasted cauliflower, this dinner is bound to give you the warm fuzzies, as well as a generous hit of protein and fiber!
Garden Goddess Salad
This is a salad that will really get your blood pumping! Vitamin K and folate-rich asparagus, sweet roasted red onions, and potassium-packed blistered tomatoes are combined with my all-time favorite Thistle dressing, Green Goddess, to create a mouthwatering lunch.
Heart of Spring Pasta
After a couple of seasons of rich and hearty fare, I am always ready for a lighter, brighter palette cleanser. Enter the Heart of Spring Pasta bowl! For this dinner we are taking tender green peas and leeks and cozying them up with protein and potassium-packed mushrooms for a lighter (but no less filling) springy dinner.
Awakening Bowl
Nothing wakes up the senses like a healthy hit of fresh ginger, and when it is combined with carrots in our Carrot Ginger sauce, this bowl is due to awaken all your senses!
Sunset Salad
I don’t care what time of year it is, I will always have room on my plate for sweet potatoes. Our spiced sweet potatoes are paired up with roasted cauliflower for a hearty fiber boost, then plated with toasted seed blend, zippy pickled red onions, and sweet red pepper dressing for a salad that will keep you full and satiated no matter what time of day you enjoy it.
Golden Artichoke Bowl
When it comes to adding a little extra character and texture to a meal, artichokes are most certainly the way to go! Our artichoke hearts are seasoned and roasted to bring out their slightly nutty and mildly sweet flavor, and then combined with paella rice, roasted onions and fennel, and our saffron bell pepper sauce for an unforgettable dinner that is high in fiber AND flavor.
Fortuna Salad
Good for your eyes and your tastebuds! Our citrus roasted carrots, herbed green lentils and sorghum, and spiced pepitas pack an anti-inflammatory punch that will keep your eyes and palette sparkling.
Returning Spring Favorites
Blueberry Amandine Salad
It's back! Sweet smoked almonds, fresh blueberries, baby spinach, and shredded radish are the salad combination I have been waiting all winter for.
English Pea Pasta Salad
To me, nothing says spring produce like fresh English peas. Ours are combined with scallions, shredded radishes, Italian herbs, Chickapea pasta, and a hint of lemon for a bright and delicious pasta salad. With toasted sunflower seeds adding a bit of crunch and creamy tarragon dressing to tie it all together, this is a salad you will want to enjoy all year long.
Spring is in full bloom here at Thistle, and we’re celebrating the season with a vibrant lineup of fresh, flavorful meals! I love the anticipation of this time of year. We’re on the cusp of warmer, sunnier days, and the bounty of fresh spring flavors. So, what’s on the menu? Here’s a sneak peek at the fresh, seasonal goodness we’ve got in store for you!
New dishes
Togarashi Pop Salad
This salad definitely lives up to its name! Chef Kathleen puts the pop in this salad with a snappy crunch of carrots, radish, and cucumbers, seeded sesame rice, and a burst of bright flavors from our togarashi seeds mix and tangy gochujang sauce.
Jade Bowl
Do you ever look back at the foods you didn’t like as a kid and think, “What was I thinking?” That’s how I feel about asparagus. When I was a budding chef-to-be, I thought there was no possible way I could ever find a way to love this vegetable. Fast forward a few years, and now this is one of the ingredients I can’t wait to see on my plate, especially as they hit their peak season. Our Jade Bowl features lightly roasted seasoned asparagus, leek wild rice, toasted pumpkin seeds. Eating your greens has never been so easy.
Holy Mole
Chef Brianna’s Tex-Mex Mole Sauce, made with a nod to the mole her grandmother used to make, is as the name suggests, absolutely heavenly. Our rich and spicy version is combined with cilantro lime rice, pickled carrots and radishes, and a hearty handful of greens to make a meal reminiscent of grandma’s kitchen.
Cauli Cacio e Pepe
This Spring, I will be savoring these remaining chilly nights by tucking into Chef Kathleen’s Cacio e Pepe bowl. Kathleen has cracked the code for making a healthy, wholesome, and so silky version of this famously rich pasta dish. Combined with Chickapea’s rotini pasta and roasted cauliflower, this dinner is bound to give you the warm fuzzies, as well as a generous hit of protein and fiber!
Garden Goddess Salad
This is a salad that will really get your blood pumping! Vitamin K and folate-rich asparagus, sweet roasted red onions, and potassium-packed blistered tomatoes are combined with my all-time favorite Thistle dressing, Green Goddess, to create a mouthwatering lunch.
Heart of Spring Pasta
After a couple of seasons of rich and hearty fare, I am always ready for a lighter, brighter palette cleanser. Enter the Heart of Spring Pasta bowl! For this dinner we are taking tender green peas and leeks and cozying them up with protein and potassium-packed mushrooms for a lighter (but no less filling) springy dinner.
Awakening Bowl
Nothing wakes up the senses like a healthy hit of fresh ginger, and when it is combined with carrots in our Carrot Ginger sauce, this bowl is due to awaken all your senses!
Sunset Salad
I don’t care what time of year it is, I will always have room on my plate for sweet potatoes. Our spiced sweet potatoes are paired up with roasted cauliflower for a hearty fiber boost, then plated with toasted seed blend, zippy pickled red onions, and sweet red pepper dressing for a salad that will keep you full and satiated no matter what time of day you enjoy it.
Golden Artichoke Bowl
When it comes to adding a little extra character and texture to a meal, artichokes are most certainly the way to go! Our artichoke hearts are seasoned and roasted to bring out their slightly nutty and mildly sweet flavor, and then combined with paella rice, roasted onions and fennel, and our saffron bell pepper sauce for an unforgettable dinner that is high in fiber AND flavor.
Fortuna Salad
Good for your eyes and your tastebuds! Our citrus roasted carrots, herbed green lentils and sorghum, and spiced pepitas pack an anti-inflammatory punch that will keep your eyes and palette sparkling.
Returning Spring Favorites
Blueberry Amandine Salad
It's back! Sweet smoked almonds, fresh blueberries, baby spinach, and shredded radish are the salad combination I have been waiting all winter for.
English Pea Pasta Salad
To me, nothing says spring produce like fresh English peas. Ours are combined with scallions, shredded radishes, Italian herbs, Chickapea pasta, and a hint of lemon for a bright and delicious pasta salad. With toasted sunflower seeds adding a bit of crunch and creamy tarragon dressing to tie it all together, this is a salad you will want to enjoy all year long.
