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I absolutely love springtime. I can’t get enough. It makes me want to clean my house, sport open toed shoes, and enjoy the longer days dining al fresco. My desk, though always strewn with random spice jars, a knife or two (it is a pub table in my kitchen after all), is now prominently sporting a fragrant purple hyacinth amongst the clutter… my absolute springtime fave. The spring blossoms, whether standing alone, profiled in a glass of wine or slice of raw zucchini, evoke unbelievable nostalgia for childhood springtime memories of dewey grass while waiting for the school bus, sharing my 5th and 10th birthday with Easter Sunday, and watching purple crocuses pop up through the grass in our front yard.
Here are some fun meal ideas to revamp your repertoire for the spring:
Salads are in season! Greens are usually one of the first things that pop up on the farm (Harper and I had this fact hammered in last year when we ate greens everynight for the first few weeks of our farm share). So its time to get creative with a healthy but hearty salad… great way to take advantage of seasonal produce and get in shape for the summer.
Prosciutto Wrapped Asparagus Salad with Poached Egg
I like to roast spears of asparagus that are first drizzled in olive oil salt and pepper & wrapped in thinly sliced prosciutto. These get placed over the freshest mixed greens lightly dressed in a vinaigrette of dijon, balsamic, olive oil salt and pepper. If you’re really hungry and want to impress, top with a poached egg!
Roasted Beet Salad
I take roasted beets, peel and dice them. Make a dressing with whole grain mustard, honey, red wine vinegar, olive oil, salt and pepper. Dress the beets; they can be reserved like this in the fridge until you’re ready to make a salad, making them perfect for plan-ahead meals. The sweet beets go nicely with peppery greens like arugula or watercress, top with fresh ricotta.
Up Next…. A lesson in nurturing, my annual attempt at houseplants