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My window is open and the breezy possibilities of spring are floating in. Roots, shoots, and everything in between are starting to pop out of the ground and I want to incorporate in as much as possible.
Chopped Vegetables + Lentils can be made with nearly all the veggies available just to you. With radishes starting to appear, toss them in this Creamy Radish Salad to serve alongside.
The Caper Dill Tilapia celebrates the first few sprigs of dill and it becomes a full meal with the Roasted Beet + Blue Cheese Salad.
Add inspiration to your week with this lavender infused honey that coats the Lavender Lemon Chicken. Then toss the syrup into a silky dressing for the Lavender Spring Salad and finally swirl it into yogurt for the Lavender Yogurt with Strawberries that can be served with the Strawberry Granola or the Carrot Tofu Scramble.
Reserve some of the chicken, some shredded carrots from the scramble and fold them together in this Carrot Turmeric Chicken Salad. Take it on the go for lunch with a simple Spinach Salad.
The weather is teasing us with both sun and snow, so comforting foods are still required. Split Pea Soup is perfect on those rainy (or snowy!) spring days and it becomes a bit more sparkly with the Caramelized Lemon + Pistachios on top. Serve it with a Sprouts + Baby Greens Salad for a complete meal.
Extras of the split peas can be whirled into a Split Pea Spread to serve with Almond-Herb Crackers with Yogurt Herb Ranch Dressing and Salad.
A creamy and simple risotto can be made with chicken broth or vegan and topped with Oven Roasted Asparagus and a sauté of Cauliflower for a comforting bowl of spring.
May everyday bring a bit more warmth, light and deliciousness.
Cook seasonally. Eat consciously. Live well,
