A quick, simple and perfectly spring inspired meal. Baked salmon on a bed of mixed greens. Creamy avocado, boiled potatoes, crisp radishes and juicy tangerines. All topped with a parsley caper based dressing that is delicious on just about anything.
This week was filled with thundershowers, torrential downpours and brisk nights… despite this lackluster weather, we did awake to the chirping of a humming bird with its face all up in our balcony nasturtiums, which kind of equalled the best way to wake up… This cooler weather had me craving something warm and comforting, so I whipped up a twist on classic risotto.
A colourful mix of crunchy veggies along with baked tofu are smothered in a sweet and spicy sauce, and finished with a hit of lime and toasted peanuts. This makes a flavourful vegetarian (and easily made vegan) addition to your weekly meal plan. Bonus… most of the fresh and nutritious veggies can be found at your local farmers market.
As the days grow longer and the weather warms, farmers market stands begin to fill with more colourful produce. Radishes recently made their appearance, glowing globes like multi coloured christmas lights adorning the market tables… It was exciting I tell you! In the spring, radishes are a mild, juicy, and crunchy addition to salads and tacos, even the green tops are delightful.
You definitely know it’s spring when rhubarb makes its first appearance at the farmers market. Well… last week it happened… the ruby red stalks were bundled with twine, nestled into a basket on a farmers market stand just waiting to be taken home by the armful. Needless to say I was very excited, as rhubarb is not only delicious but is a welcome sign that more spring and summer produce is on its way!