Today, March 20, 2011, at 7:21pm EST marks the vernal equinox and the first day of spring. Of course, depending on where you are, signs of spring may be few and far between. But that doesn’t mean you can’t cook up a little spring in the kitchen!
Depending on where you live the weather isn’t the only thing that has yet to be spring-like–produce is also largely stuck in the winter doldrums. Here in New York, the past few weeks of mild weather have given us some fresh leafy greens, chives, and a few winter-hardy herbs. But strawberries, cherries, and tomatoes are still a distant dream. So here are some recipes that will bring fresh produce into your home, while still taking advantage of what’s available now.
Get some ripe avocados and fresh watercress and whip up this easy, colorful snack.
Rainbow chard, cipollini onion, and orange salad
This tasty salad is packed with vitamins, and has a punch of vivid color.
Roasted cauliflower salad with dried cherries
Cauliflower is so good for you, and here the flavor is punched up with dried cherries.