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March Recipe Recap: Our Menu Monday Recapped
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1 Tbs olive oil
1 Yellow onion diced
6-8 Cloves garlic minced
6 Cups Vegetable broth (or stock)
15oz (420g) can diced tomatoes, drained
2 Tsp Sugar
1 Tbsp Italian dried herbs
1 Tsp Kosher Salt
1/2 Tsp Black Pepper
1 (15oz) cans white beans Cannellini beans), dried and rinsed
4 Cups baby spinach (about 6oz)
3/4 Cup Fresh grated Parmesan Cheese (for serving)
3 Tbsp chopped fresh flat-leaf parsley




  1. In a large pot or Saucepan, heat olive oil medium-high heat. Add onion and galric; cook until onions are translucent and garlic is fragrant (about 2-3 minutes), while stirring occasionally. Add in the broth, tomatoes, sugar, Italian herbs, salt and pepper.
  2. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavors together.
  3. Stir in the beans and spinach. Continue to simmer gently until the spinach has wilted (about 2 minutes)
  4. Take off heat, stir through the Parmesan cheese. Taste test, adjust salt and pepper if needed.
  5. Serve Immediately


Topping & Crust
3 Cups almond meal, superfine
1 Cup rolled oats
2 Tbsp milk, any kind
1/4 Cup coconut oil, room temperature
1/4 Cup honey or maple syrup
1 Tsp vanilla extract
1/8 Tsp salt

Berry filling
3 Cups fresh blueberries
1/2 Cup water
1/4 Cup lemon juice
Zest from one lemon
1/4 Cup honey
2 Tbsp Tapioca flour
Pinch of salt



1.Preheat oven to 350 Degrees F. Spray 8×8-inch pan with cooking spray, set aside
2.Next, mix all crust/crumble ingredients together in a medium/large mixing bowl. Take 2/3 of mixture and press evenly onto bottom of oiled 8×8 pan. Set the rest of the crust/crumble mixture aside.
3.Bake crust at 350 degrees F for 10 minutes. Remove crust and set aside.
4.Next, place all ingredients for berry filling into a medium sauce pan. Turn heat to high and bring filling to a boil, stirring often and breaking up the blueberries. Once boiling, turn heat down to low and let simmer for 10-15 minutes. Continue stirring.
5.Once the berry filling has thickened, pour on top of the crust. Spread the rest of the crumble mixture over the top of the berry filling and then bake for another 10 minutes at 350 degrees F.
6.Let cool for 20 minutes before placing into the fridge for at least 2 hours to let the filling set. Slice and enjoy!


1.5 pounds tilapia (4 5oz fillets)
6-8 6inch corn tortillas, warmed
1/2 cup Mexican cheese blend, more or less
2 Tbsp olive oil, divided
1 Tbsp butter

3 Tbsp olive oil
3 Tbsp lime juice
1 Tbsp reduced sodium soy sauce
1 1/2 Tbsp

Spice Rub
1 Tbsp each Ancho chili powder & brown sugar
1 Tsp EACH smoked paprika, ground cumin, garlic powder, onion powder, salt
1/2 tsp EACH dried oregano and pepper
1/4 tsp cayenne pepper (optional)

Pineapple Cucumber Slaw
2 Cups chopped fresh pineapple
2 Cups thinly sliced red cabbage
1 medium cucumber, peeled and chopped
1/4 Cup chopped red onion
1/2 Cup loosely packed cilantro, chopped
1 Tbsp lime juice
Salt & Pepper to taste

Avocado Crema
1 medium avocado
1/2 Cup sour cream
2 Tbsp mayonnaise
1 Tbsp lime juice
1/2 Tsp salt
1/4 Tsp ground cumin
1/4 Tsp garlic powder



Mix together all the Spice Rub ingredients in a medium bowl. Remove 1 1/2 tbsp spice rub and add this to a large freezer bag along with all of the marinade ingredients. Whisk together then ass fish, Marinate at room temperate for 30 minutes. You will use remaining spices later.

Avocado Crema:
Meanwhile, make the avocado crema by adding all the crema ingredients to your blender and blending until smooth, scraping sides down as needed. Refrigerate in an airtight container until ready to serve.

Pineapple Cucumber Slaw:
Add all of the pineapple cucumber slaw ingredients to a large bowl. Toss to combine. Refrigerate until ready to serve.

Spice Rub:
After 30-60 minutes (no more), remove fish from marinade and pat dry. Mix remaining Spice Rub together with 1 tbsp olive oil in a small bowl. Rub evenly over fish and let sit for 15 minutes at room temperature.

In a large cast iron skillet, heat 1 tbsp olive oil over medium-high heat. Once very hot, add 1 tbsp butter. As soon as it melts, add fillets and cook approximately 3 minutes per side, or until nicely blackened.
Assemble: Remove fish from skillet and break into large pieces. Evenly divide fish among tortillas then top with cheese, pineapple cucumber slaw and avocado crema.
Garnish with additional lime and hot sauce if desired.


2/3 Cup quinoa, uncooked
8oz fresh mozzarella balls, halved
1.5 Cups cherry tomatoes, halved
1/2 Cup fresh basil, roughly chopped
2 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
salt to taste
pepper to taste


1.In a medium-sized pan, bring 1 1/3 cup water and 2/3 cup quinoa to a rolling boil. Reduce heat and simmer on low until all the water is absorbed.
2.Cool the cooked quinoa in the refrigerator for at least an hour before preparing the salad.
3.To prepare the salad, mix all ingredients for the salad in a large mixing bowl. Mix well.
………………………………………………………………………………4.Make sure everything is covered in olive oil and
………………………………………………………………………………balsamic vinegar and enjoy!


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