Breakfast: Drought Friendly Eggless Shakshuka

Shakshuka typically calls for 6 eggs, which would demand 317 gallons of water to produce. Replacing eggs with avocado cuts the water usage to roughly a third of that.

Lunch: Spring Pea Soup with Furikake

Furikake is a delicious Japanese topping for fish, soups and snacks like popcorn. If you don’t have it at home and can’t get to the store, try swapping in sesame seeds.

Dinner: Alaskan True Cod Taco with Pickled Radish and Radish Top Salsa

Not just beautiful but simple to prepare, this radiant taco is also seafood-sustainable. True Cod is fished and farmed to have a smaller impact on the environment.

Dessert: Sparkling Rosé-White Sangría with Grand Marnier and Fresh Mint

Reduce your environmental footprint in style! Shop at your local farmers market for the fruits and mints that give this delicious nightcap its irresistible flavor.