Things are starting to grow! Fields of asparagus outside the city are ready for harvest, and spinach is popping up all on its own in the raised beds in our back yard. I’m diving right in, starting to use ingredients as they become available – at their brand-new, green and growing peak.Such a relief to have access to fresh veggies after a long winter – and it’s only going to get better from here! Hopefully the family will share my enthusiasm when it comes to eating their greens.
| MONDAY |
Everyone around here adores ravioli – and it’s a great way to get the kids to eat their spinach. I also love the process of making them from scratch, and enlisting little fingers to help after school. I enjoy spending time in the kitchen – especially when I can throw the windows open and let the sun shine in.
Spinach and Ricotta Ravioli
Photo credit: Brooke of Cheeky Kitchen
| TUESDAY |
I adore cold chicken salads – and what a brilliant use of fresh asparagus! Sweet, juicy grapes are a delicious addition too, This salad looks perfect for a spring picnic.
Curried Chicken Salad with Grapes and Asparagus
Photo credit: Jan of Family Bites
| WEDNESDAY |
The kale isn’t quite up yet, but I still pick it up every week from the produce section. I may try swapping spinach here, or rainbow chard. My 6 year old is a mango fanatic – and loves fish – so this combination should be a hit. Bonus: the mint in my back yard is flourishing already too!
Halibut and Kale with Mango Mint Salsa
Photo credit: Amy of Family Feedbag
| THURSDAY |
The official pasta of spring (primavera), this classic makes perfect use of all that is springing up in my garden. It’s an easy throw-together dish for those days when I might not have as much time to cook as I’d like.
Photo credit: Cheri for Simple Bites
| FRIDAY |
A smallish, healthy dinner early means we can go out later for pizza, wings, or whatever it is we’ll be craving on the patio.
This is a great site Julie