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I am sitting outside. My children are playing nearby and spring feels here! What a lovely way to write about the upcoming Spring Equinox. Living in Colorado I know this is probably an inappropriate declaration as March and April are our snowiest months normally (any day now snow could strike!). But today, for now: it is spring!
To celebrate, bake up this Spring Verde Lasagna with Carrot Dressed Arugula. For lunch, spring’s first greens come together with the Warm Dandelion Sweet Potato Salad with Nutty Quinoa.
Whispers of winter are still around and this End of Winter Salad Bar with Blood Orange Vinaigrette and Quinoa is a playful way to stand in between the lines of this in-between stage. Use up the last bits of winter squash with the Charred Ginger Squash Soup with Socca seared up on the side.
For a bowl of Indian inspired comfort, the Chicken Saag and Rice plays up with the new spring greens or a greens from the freezer.
Citrus and avocados, while shipped to many of us, are still abundant in the sunny states. The Grapefruit Glazed Salmon with Avocado Cream or the Smoky Garbanzo Avocado Salad will make dinners or lunches creamy and bright. Meanwhile, your mornings will also be enlightened with the pair with the Cardamom Ginger Grapefruit with Almond Pancakes and Pecan Butter as well as the Tortilla Egg Wrap with Avocado Cream.
Happy Spring days friend!
Cook seasonally. Eat consciously. Live well,
