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Spring descends upon us through a rainbow of colors, starting with the first shoots of green. As the soil warms, brilliant shades of roots from pink radishes to red & golden beets & baby potatoes all the way to the sunset shades of carrots when they are finally ready for the taking. Vibrant beets take on the magenta Beet Hummus, while beautiful purple potatoes become simple French fried Toothpicks.
Whatever root you pull up these days be sure to find use for the green tops too. Radish greens have a bitter bite that are happily sweetened in this Pink & Green Radish dish. The next time you have a bunch of carrots with their long hippy strands of leaves, use them in the Carrot Top Carrots or the Roasted Carrots & Carrot Top Pesto.
In a slight reversal, the stalks are used as the main attraction in the Roasted Chard Stalk with Creamy Green Sauce, where the leaves are blended into a supporting role.
Dust off your juicer or even borrow one to juice sweet itty-bitty carrots into a Carrot Ginger Juice. The remaining carrot bits can be blended into Carrot Date Bars. Alternatively, the juice is lovely whipped into a Carrot Salad Dressing to lace throughout bright arugula. Finally, shreds of carrots are delightful tossed in a breakfast Carrot Tofu Scramble or baked into Carrot Cheese Coin crackers.
Lavender buds can be found in spice shops, tea shops or anywhere you can purchase dry herbs. Just a sprinkle is needed to impart a subtle layer of beautiful flavor. The Lavender Spring Salad and the Lavender Chicken each start with a Lavender Honey Sauce. You can make a double batch and use for each recipe. The sauce is also whipped in to make a Lavender Yogurt to dip first of spring strawberries. More strawberries are minced into Strawberry Almond Lentils.
Mango chutney with its sweet & spicy notes balances well with creamy slices of brie to sandwich between tortillas as a Mango Brie Quesadilla. Extra chutney is tossed with a creamy dressing and tofu in the Curry Tofu Salad for lunches.
Sustainable and easy to access cans of Sardines have a stinky reputation, but are lovely roasted as Garlic Artichokes & Sardines to top or have alongside an Olive Bar Pizza. Any extra sardines make a high-protein lunch of Garbanzo & Brisling Salad.
Cook seasonally. Eat consciously. Live well,
