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Isn’t spring glorious!?
I have to admit this is my favorite time of year. Every vegetable coming out right now seem to sparkle and twinkle and dare us to eat them with joy. It is easy to want to celebrate with all of this glorious possibility and fortunately Easter, Passover and Earth Day will keep our kitchens busy in the coming weeks.
Bring together the end of winter dried fruits & nuts with the freshness from the season to make these dishes perfect for passover week- including a Fig Brisket, Apricot Roasted Chicken, and a Tzimmes of Sweet Potatoes, Carrots & Apples. The leftover Apricot Roasted Chicken makes a hearty, tangy Pistachio & Apricot Chicken Salad for lunch.
Highlight some of these dishes at a spring brunch or a quick week day meal with the Herbs de Provence Salmon, Roasted Asparagus, Lemon-Ginger Cauliflower, Cheesy Collards and Sage White Beans & Artichokes. Leftover salmon works well tossed in a Salad that can be taken easily on the go with a Creamy Radish Salad.
Supplement these holidays with some perfect for the season salads including the Honey Mustard Kale Salad, Balsamic Vinaigrette on the Evolving Spring Salad and Spring Root Salad.
Also, enjoy a casual, yet elegant Japanese dinner, tossing vegetables, rice, nori seaweed and an Avocado-Wasabi Sauce with Sesame Tofu in this Spring Sushi Bowl.
For breakfast, try this Baked Carrot Cake Oatmeal. Make it the night before, for a week day treat or weekend spring brunch.
Get excited to enjoy the beauty of spring and every new flavor coming into bloom.
Cook seasonally. Eat consciously. Live well,
