Date Almond Pilaf

Rinse and dry the produce. Set the oven to broil. Bring 3 cups water to a boil. Add wild rice and a pinch of salt, reduce heat, cover, and simmer until rice is tender, about 30 to 35 minutes. Drain any remaining water.

Trim the bottom inch off the asparagus and place on a baking sheet. Toss with 1 tbsp olive oil and a pinch of salt and pepper. Broil until asparagus is tender and charred in places, about 5 to 7 minutes.

Add the almonds to a small skillet and place over medium heat. Cook the nuts until fragrant and browned in places, about 3 to 5 minutes. Finely chop the Medjool dates but be careful they’re sticky.

Zest the lemon and then halve. Add the juice from half to a small bowl. Then add half of the lemon zest and Vegenaise®. Stir lemon sauce to combine.

Thinly slice 2 cups savoy cabbage. Add to a large bowl with the remaining lemon juice. Thinly slice the scallion. Chop the mint leaves. Add the scallion and mint to the cabbage with a pinch of salt and pepper and toss to combine.

Add the remaining lemon zest, dates, toasted almonds, and 2 tsp olive oil to the cooked wild rice. Season with salt and pepper and stir to combine. Divide the date almond pilaf between large bowls or plates. Top with minty cabbage slaw, roasted asparagus, and MM Local pickled beets. Drizzle with creamy lemon sauce.