Spring is a fun time in the garden, and it can also be a great time in the salad bowl. The ground is thawing and the first vegetables are starting to appear in the garden and at the farmer’s market.
Asparagus, green garlic, early greens and peas all bring unique and fresh flavors to the table.
Not to mention all those delicious farm fresh eggs from the lazy free-loaders that are finally starting to earn their keep again. Extra lighting or not, chickens lay best in the spring-summer.
Speaking of fresh eggs, if you’re looking for the best way to get easy-to-peel fresh eggs do yourself a favor and pick up an Instant Pot or really any of the counter top pressure cookers available now. I was skeptical but even my three year old can peel them without an issue.
This Spring Salad made with shaved asparagus, fennel, and radishes, crunchy pistachios, silky goat cheese, and jammy eggs with Creamy Tarragon Dressing is a beautiful addition to any spring brunch or Easter table
This Fresh Baby Spring Greens Couscous Pecans Salad With Grilled Salmon recipe is a delicious, beautiful dish that can be made any time of the year. The salad, served with fresh grilled salmon is also perfect for entertainment.