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Well hello asparagus! It has been awhile… greetings to you too spring radishes, baby beets & artichokes. And hey carrots- so excited to see you with your long hippy greens hanging off the top. Welcome back everyone, let spring finally begin!
Seriously, your taste buds will delight in simple roasted asparagus, carrots- pan seared with a sprinkle of their own tops as herbs and a creamy yogurt-herb dressing that marinates radishes almost into sweetness.
Split peas make a comforting show- once in soup, topped with Caramelized Lemons & Pistachios and then in a convenient spread that pairs nicely with Almond Herb Crackers for lunch.
If you have any spring dinner parties coming up, try this impressive looking, simple to make Apricot Stuffed Roast Pork. The sweet & savory is the perfect pair, especially tossed with those Caramelized Lemons & Pistachios.
We also have a few dishes to challenge your palate. Try Dandelion Greens tossed with a maple dressing & sweet potatoes. Sardines are back and if you have always claimed to dislike them (so many of us do) but you enjoy tuna fish from a can, try this dish. You will be pleasantly surprised, especially tossed with Fresh Artichokes Hearts, garlic and pasta. Any leftover greens, stuff nicely into an easy Omelette for breakfast.
The peanut butter-banana combo returns, this time in a make ahead granola, which will add a smile to your morning all week.
Let spring finally invade your kitchen and dive onto on your plate.
Cook seasonally. Eat consciously. Live well,
