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This is it. The last week of spring and very soon we will dive head on into this summer of veggie love. Before we get too far into the warm weather excitement, I always like to celebrate the final week of spring, rolling out some of my favorites as a way to celebrate just how good it has been. So, grab some rhubarb, asparagus, baby greens, artichokes & strawberries, because we have one last round where they will all make an appearance together.
Let’s roll out the ‘green carpet’ for the star-studded cast of spring, including: Asparagus Soup, Strawberry-Almond Lentils, Asparagus Salad with Boiled Eggs, Rhubarb Beet Chicken, Balsamic Strawberry & Asparagus Salad, and Spring Rice Salad with Artichokes.
Of course, since we are moving from late spring into early summer, there are a few others in the cast who are just starting to get some playtime including the Chipotle Raspberry Fish Tacos with Guacamame Salad and the Cherry Chile Quinoa with Apricot Salad.
Start your bright & summery mornings with a quick & easy Tortilla Egg Wrap or take your time and make ahead the Almond Cherry Clafoutis.
Raise a fresh glass of delight to the season that unfurls the first signs of life, that leads into the hottest month of the year.
Cheers! Cook seasonally. Eat consciously. Live well,
