Greens and Grains Salad with Lemon-Thyme Vinaigrette

With Easter just around the corner and the official day of spring on the horizon, my mind has been on all things fresh, green and vibrant. And, since I am hosting our family dinner this Easter, I've been contemplating the menu. We pretty much always serve a baked ham with traditional side dishes - sweet potatoes, mashed potatoes, dinner rolls, etc. But, coming up with unique vegetable side dishes seems like a challenge most years. With all of the heavier, carb-laden dishes being served, I always like to offer a dish or two that's a little lighter and has some fresh elements. This salad totally fits the bill and will look stunning on the holiday table.

What I love most about this salad is the contrast between the roasted asparagus and the fresh, crisp raw vegetables. I, also, super love the texture and chewiness of the cooked grains scattered throughout the salad. And, the simple vinaigrette is such a great compliment to all of the elements in the salad.

NOTES:

Use whatever grains you desire. {I utilized a small bag of a barley, rice, wholegrain oats, wheat berries and spelt blend.} Quinoa would work great. Barley or all wheat berries would be good.

I used baby spinach as the base of the salad, but any style of lettuce or mixed greens can be used.

Frozen peas {that have been thawed} can be substituted in place of the sugar snap peas if desired. And, any other green vegetable{s} of your choice can be incorporated into the salad as desired.

Easy Falafel Salad with Savory Pita Croutons

If you're a lover of falafel sandwiches, wraps or platters like I am, this is a fun take on the traditional way of serving {and eating} those delectable little chickpea fritters. And, with a couple of store-bought shortcuts, this salad is on the table in about fifteen minutes. It's fresh, healthful and light, yet is hearty enough to serve as a casual meal for two.

I'm always looking for fresh and unique salad ideas. I pretty much could live on salads all throughout the summer months. If you have followed me for any amount of time, you know that I have gravitated towards more-frequent and deliberate meal prep with the focus on what I like to call "Intentional Eating." Instead of aimlessly grazing about my fridge and cupboards during the day {nibbling my way from a string cheese to a handful of granola to a spoonful of nut butter}, I have been trying to keep fresh, healthful ingredients on hand that either incorporate quickly into interesting, cravable salads or grain bowls for myself OR they inspire me to take a little time to meal prep a few days worth of quick-to-grab lunches.

Having frozen or fresh store-bought falafel on hand is especially lovely for me. I adore falafel. I do enjoy making from-scratch falafel, but don't always have the time {nor do I always want to take the time} to do so. I like to get bags of frozen falafel from Trader Joe's to keep on hand. But, I have, also, been noticing both refrigerated and frozen varieties more frequently in regular grocery stores, too.

NOTE: When I have made homemade falafel, I always follow Alton Brown's recipe. It never disappoints.

And while I do often make hummus from scratch, there are many really good brands and flavors of store-bought hummus these days. {I prefer the garlic or roasted red pepper versions of hummus for this salad.} I utilize hummus here as the base for the dressing. With just a bit of water to thin the hummus, you've got a quick, flavorful salad dressing that really ties everything together. With both falafel and hummus already in the fridge, whipping up this delicious salad is a total breeze.

Yields 2 servings.

Peach and Gorgonzola Salad with Maple Pecans and Honey-Lemon Vinaigrette

I'm gonna keep this short and sweet {just like this recipe} ... this salad rocks. Like, seriously rocks. And, besides being totally delicious, it can be whipped up in a matter of minutes. {I timed myself the last go-round that I made this and it took all of twelve minutes.} It's so ideal for hot summer days when we just want something light, refreshing and quick for lunch or dinner - without having to heat up the house or fret too much.

With peach season kickin' right now, this salad really is a celebration of my favorite summer fruit. {Fresh strawberries, sliced apples or sliced pears could be swapped in if peaches aren't in season as you read this post.}

All it takes to whip this up is spending four minutes making the maple pecans, then allowing them to cool while the quick dressing is assembled and the salad is put together. {The only real knife work required is the slicing of one peach and a red onion.}

If you wanted to invest the time, topping with some sliced, grilled chicken would make this a more-hearty salad if desired.

This recipe yields two servings, but you could easily adapt the recipe to make several servings or even make one large salad for sharing.

Yields 2 servings.

Festive Farro Rainbow Taco Salad

If you're anything like me, taco salads are a favorite. The blending of simple ingredients into one salad that's loaded with spice, texture and freshness always seems to be a hit. In our house, we prefer our taco salads without meat. {This particular one could easily be adapted to include some grilled chicken or shrimp, however, if you desire.} I find that the farro is pretty hearty and actually mimics the texture somewhat of ground beef. I season it up simply in this recipe by blending it with fresh salsa, so it has a lot of flavor and a little kick. Building this salad using blue tortilla chips, tomatoes, corn, iceberg lettuce, sweet peppers and cheddar cheese drives home the rainbow theme and yields quite the pretty presentation.

Farro is a grain that is pretty easily found in most supermarkets these days. You could replace it with brown rice or quinoa if you'd like here, but I think you'll agree that the use of cooked farro is a great choice in taco salads.

This taco salad is hearty and filling enough to be a meal all on its own. And, it makes for a quick and easy-to-prepare weeknight dinner that is especially satisfying in the summer.

Serves 4.

Cold Noodle Salad with Peanut Sauce

I've gotten into the habit in recent months of spending my Mondays prepping lunches for myself for the week. With the kids gone to school and the hubby at work all during the week, it's just me at home throughout the day. One of my New Year's resolutions was to eat more purposely and with greater intention. {I'm trying for lunch for myself not to be just a string cheese and a protein bar.} Some weeks I roast off a bunch of veggies and cook up some grains so that I can throw together a quick grain bowl on an given day. I often make up pasta salads, too, for myself. And, I keep quick, homemade vinaigrettes on hand and lots of prepped, fresh vegetables.

Over the past week, I worked on developing and testing this Cold Noodle Salad with Peanut Sauce recipe. It's loaded with tons of fresh vegetables and is served tossed with a killer peanut butter dressing.

It is a super versatile salad ... whatever crisp veggies that you like or have on hand work here. In addition to what I've listed, some suggestions would be sugar snap peas, sliced cabbage, edamame or even some chopped apples. And, if you like things spicy, toss in some sliced chili peppers in place of the sweet ones I've used.

The peanut butter sauce is simple to whip up and really makes this salad the winner that it truly is. Its base is a blend of sesame oil, soy sauce, garlic, lime juice and peanut butter.

Preparing this whole thing will require boiling off your noodles, whisking up the dressing and a little effort chopping up your veggies - maybe twenty minutes or so total. Then, you can tuck the leftovers away in the fridge and enjoy a healthful, hearty, fresh lunch for the next couple of days without any work at all.

Yields 4 servings.

Refreshing Fennel Citrus Salad with Orange Maple Dressing

As we dance between winter and spring, life can feel dreary and lackluster. The excitement of Christmas, the new year and Valentine's Day is behind us. The promise of warmth, new life and green-hued landscape taunts us as we wait in the ending days of February. Glimpses of sunshine and occasional above-average temps remind us that winter's bitter cold is almost in our rear-view mirrors. Spring is just within reach. We stagger between the desire for stews and casseroles while pining for fresh, vibrant salads and the unleashing of our grills from our sheds. This particular salad is a beautiful ideal bridge between the seasons. All in one a nod to winter produce and yet, a welcome "hello" to the beginning of traditional salad season.

And, it truly could not be easier to assemble. I've presented it within this post as a side salad, but one could easily add a beautifully-cooked filet of salmon on top for a more-complete meal. The salad itself consists of just four fresh ingredients. And, the dressing is comprised of stuff most of us keep on hand. Between the two components, you'll need maybe ten minutes to get this on the table from start to finish.

Yields 2 - 3 servings.

Simple Strawberry Salad with Creamy Poppy Seed Dressing

Winter weather is still lingering around for many of us, but I am a year-round salad eater. My salad love knows no boundaries. Even when the temps outside are a little on the low side, I still enjoy salads all throughout the week for lunch. This particular salad is a pretty simplistic one ... utilizing just a handful of fresh ingredients. And, the dressing is pretty basic, too, in terms of ingredients and prep. But, it sure does pack a punch and deliver on many levels. It's a tad bit tangy, a little sweet and has just the right amount of creaminess {while still feeling light}.

This would be a great salad to serve alongside Valentine's Day dinner if you're planning to cook for {or with} your sweetheart. The strawberries bring a pop of red to the party, so it would tie in nicely with the evening's color theme. {And, strawberries - in my opinion - are always sexy.}

Yields 2 servings.

Southwest Rice Power Bowl with Citrus Vinaigrette

I'm keeping on track - for the most part - with my decision to eat {and cook} with more intention in 2017. Instead of grabbing just a granola bar and maybe a string cheese for lunch while I'm home by myself during the day {or sometimes skipping lunch altogether}, I set out to invest a little more time and effort into what I feed myself. Yes, doing so has meant better planning while shopping, greater investment into meal prep and taking the extra time to actually make myself sit down to eat a wholesome, healthful lunch. But, I know that eating more intentionally is worth it. This power bowl has found its way into my meal rotation over the past few weeks. So darn good. And, definitely worth the bit of extra effort.

 

Although it's a breeze to make, it does take a few minutes to chop and assemble everything. With some music cranked, I pop the sweet potatoes into the oven to roast while I prep the other ingredients. The dressing could not be easier to whisk up, then it's time to arrange everything nicely {I like pretty-looking food} into a big bowl and grab a fork.

I take a little help in this recipe by utilizing a bag of frozen microwavable brown rice and a small bag of frozen microwavable corn. Obviously, you could use leftover rice or even something like, cooked quinoa if you'd like {in place of rice}. This whole power bowl is pretty versatile, so play around with what you like or what you have on hand.

This, basically, consists of cubed sweet potato that gets coated with olive oil, salt, pepper, a little ground cumin and a pinch of cayenne pepper before roasting. Some canned black beans, brown rice, corn and vegetables get piled onto some fresh greens before the whole thing gets drizzled with an ultra-simple citrus dressing. Oh, and I love this with some quick-pickled red onions on top, so I'm providing the recipe for those at the end of the post.

You'll feel amazing knowing that you're feeding yourself something super good for your body. And, it's a lunch that will definitely power you through the afternoon.

Yields 2 servings.

Sweet Potato, Kale and Wheat Berry Citrus Buddha Bowls

My readers know that I'm a sucker for loaded salads, arranged salads and salad bowls. I particularly love the inclusion of whole grains, beans or the like in them. Have you heard of Buddha Bowls? A Buddha Bowl is, basically, a form of a loaded salad. It, typically, includes some type of cooked grain (or legume), lots of chopped vegetables, some greens of some sort, sometimes fruit and nuts/seeds. It's usually topped with a sauce or dressing. Basically, I've come to find that I can pretty much throw whatever wholesome foods and/or healthful leftovers that I have on hand together to create something magical. And, these types of all-in-one meals are perfect for those of us trying to be mindful of making healthy food decisions.

So many make majestic and often extreme resolutions at the start of each new year. For me, I have committed to simply eating more "intentionally" in 2017. It's not about dieting, restricting carbs, omitting sugar or cutting calories. Rather, I'm taking a more conscientious, vigilant approach to what I feed myself. I am pledging to eat more wholesome, "real" foods. And, I'm making more of an effort to include way, way more vegetables into every meal.

Working from home and living a busy life with kids means that a string cheese and a protein bar is often my lunch. While not entirely bad, it just doesn't provide me the nutrition that I know that I need on a daily basis. So, I've set out to be more thoughtful with what I consume ... taking time to meal prep for myself more and spending a little time making myself healthy meals - especially lunches since that meal is the one I find that I skip or skimp on the most.

Buddha Bowls are amazing for me. I just love how versatile they can be. And, I love how creative I can be when making them. This recipe is a good starting point if you're new to the BB game. I'd love to hear if you've tried making your own at home ... and what your favorite combination of ingredients/components is.

Yields 2 servings/bowls.

Roasted Sweet Potato Salad with Apple Cider Vinaigrette

Salads are a favorite of mine any time of the year. I especially love coming up with salads that highlight seasonal ingredients. For example, fresh sweet corn and juicy, red tomatoes often turn up in my summer salad creations. Radishes, scallions and fresh-from-the-garden peas usually make appearances in salads that I enjoy throughout the spring. For this salad, I'm showcasing sweet potatoes - one of my favorite ingredients of all time. Roasting them enhances their flavor and brings out their natural sweetness. They really shine here and lend themselves well to my hearty, fall-inspired Roasted Sweet Potato Salad with Apple Cider Vinaigrette.

I've taken just a handful of autumnal ingredients and turned them into a fresh, yet hearty salad that is great on its own or paired with pork chops for dinner. This salad, also, holds up well, so it's perfect to take along to work if there are any leftovers.

I've used both white and traditional sweet potatoes in this salad, but feel free to use whatever variety you can find or prefer.

I like serving the roasted sweet potatoes and their accompanying ingredients atop a bed of arugula or other dark, leafy greens. But, you can totally omit the greens, if desired, and serve some cooked quinoa, wild rice or other grain as the base instead.

Mandarin Orange and Spinach Pasta Salad {with Teriyaki Dressing}

I am so excited to share this recipe with you because it's just such a delicious twist on basic, traditional pasta salad. It may sound odd to have a pasta salad with sweet components, but I promise you that every single ingredient comes together so beautifully and cohesively. The dressing alone is so incredibly, insanely good and addictive. (I seriously cannot wait to try it brushed and glazed on grilled chicken.) Forget about ho-hum pasta salad. I believe that this recipe will really surprise you and become a favorite during these warm summer months.

I am sure that you could easily make this a more-complete meal by serving some grilled shrimp or chicken on top of the salad. But, I have been simply enjoying this as a light lunch all throughout the past week. It seems to keep well for several days in the fridge, so I've found myself munching on it quite a bit. I've made it twice now in the past two weeks. I just can't seem to get enough.

Once again - you'll flip over the dressing. It begins with a base of store-bought teriyaki sauce. (I prefer Kikkoman Teriyaki Baste & Glaze.) Vinegar, a little sugar, some neutral oil and a few spices are whisked in to make what becomes a killer sauce. It gets poured over and tossed with pasta, spinach, Mandarin orange slices and a few other perfectly-paired up ingredients. The result is a unique, healthful, fresh and vibrant pasta salad that I hope you'll really come to love.

Serves 4 - 5.

Fall-Inspired Harvest Salad Bowl

We tend to think of salads as summer fare. But, when the right combination of ingredients come together, salads can be hearty, comforting dishes that fit right in during the cooler months, too.

Perfectly roasted squash shines in this salad. And, I've brought together a blend of bulgur and red quinoa for a great textural element here. Crisp apple slices and several other amazing add-ins make this one over-the-top salad. Of course, some sliced, grilled chicken would be fabulous in this salad if you're so inclined.

Serves 4.

Corn and Tomato Pasta Salad

For me, summertime fare means fresh, happenin' side dishes. Sure, barbecue chicken and burgers on the grill are fabulous. But, I really look forward to the sides when it comes to summer cookouts and gatherings. Potato salad. Crisp, sliced cucumbers paired with fresh dill and doused with vinegar. Buttery corn on the cob. Fresh fruit salad. A good guacamole. A crudité platter with creamy dip. And, pasta salad. Glorious, scrumptious pasta salad.

I make so many versions of pasta salad throughout the summer months. This one is a great recipe for showcasing fresh corn and garden tomatoes this time of year.

The vinaigrette-style dressing used in this recipe is light and simple. It really allows the fresh vegetables to shine and it doesn't compete with the other ingredients. (NOTE: A high-quality, store-bought Italian-style dressing can be used in place of the oil, lemon juice and balsamic vinegar dressing if you desire a more-robust, no fuss dressing.)

What's great about this salad is that it gets better with time. So, it's the perfect make-ahead side dish for your summer gatherings and parties. Gather up some just-picked vegetables, grab a box of mini pasta shells, break out that bottle of balsamic vinegar and make this before the summer is over!

Mexicali Loaded Salad Bowl with Creamy Avocado Lime Dressing

I am a sucker for loaded salads in the summer. I especially dig salads that are substantial and filling enough to stand alone as a meal. This Mexicali Loaded Salad Bowl is one of those salads.

I love that loaded salads are usually a pretty economical choice as a summer meal option ... one or two chicken breasts, for example, can be stretched in a salad such as this one to feed like, four people. And, although the ingredient list may appear to be a little long, everything is super inexpensive and many are items we tend to have on hand.

This salad starts with a base of crisp iceberg lettuce. Then, ingredients like, seasoned grilled chicken, brown rice, crispy tortilla strips, grilled corn and beans are simply arranged atop the lettuce in a large serving bowl in whatever manner you desire. This monster of a salad then gets served with a creamy avocado dressing and lots of lime wedges. It's a salad that's bursting at the seams with flavor and is laden to the hilt with amazing textures. It's the perfect combo of fresh veggies, tender bites of chicken, citrus zip, a touch of heat and a whole bunch of deliciousness.

Pair with a cold beer and you've got yourself one winner of a summer salad.

Serves 4.

Summer Quinoa and Fruit Salad with Honey Lime Vinaigrette

The heat and humidity have really kicked in just in the past week or so here in Southern Michigan. We've had quite the mild summer up until now (pretty much ideal weather for this girl). It has been around seventy degrees during the day and has cooled down to the high-fifties at night. We've had enough rain to keep everything green and watered. And, have enjoyed just perfect weather conditions overall. Bliss.

Up until now. The heat index has been close to 100 degrees over the past week or so. Blah!

(Can you tell that I don't do well with high temps and lots of humidity?)

Much of our summer meals are centered around salads, grilling and sandwiches (like, my Sonoma Chicken Salad Sandwich). You probably won't find me slaving away over a big pot of chicken and dumplings very often this time of year. Instead, I serve a lot of salads - all sorts of fresh, beautiful salads. They may be big, loaded salad bowls served family-style (such as my Berry "Peachy Keen" Grilled Chicken Salad Bowl) or some version of a taco salad.

This salad is light and chocked full of fresh ingredients. It is incredibly simple and quick to whip up. The vinaigrette is super flavorful and couldn't be easier to make.

You will regularly find brown rice, quinoa, farro and/or wheat berries on-hand in my fridge. I like to cook up batches to have ready to use in salads or for side dishes. And, since I always have lots of fresh fruits and veggies stocked up each week throughout the summer, salads such as this one come together in a matter of minutes. The recipe can easily be adapted to serve more people if needed as a side dish for a party or gathering. Or, it can be prepared as shown to serve as a simple summer lunch or dinner option for a couple of people.

Serves 2.

Berry "Peachy Keen" Grilled Chicken Salad Bowl

I've been on a bit of a salad bowl kick as of late. I've made my Asian slaw version many times over this summer. And, I'm still loving my quinoa salad bowl - made with juicy citrus and a lemon poppy seed vinaigrette - that I shared last year with you. This past week, I recipe tested this Berry "Peachy Keen" Grilled Chicken Salad Bowl much to the delight of my children. (I swear they were ready with forks drawn before I could even shoot the photos for this post since the salad includes grilled chicken, strawberries and peaches - a few of their most favorite things to eat during the summer.)

I really love salads made in this fashion. I like how the ingredients are arranged in rows and/or fanned out in a purposeful manner. I always find that beautifully presented food is simply more appealing. (We eat with our eyes first, right?) Secondly, one can easily double or even triple the ingredients to serve a larger crowd, as needed, when making salad bowls. (Individuals bowls for each person can even be made instead of one large bowl, too.)

Best of all, I find that making up a big salad bowl like this is pretty economical compared to say, grilling a big chicken breast for each person to be served with a couple of sides. Instead, everything is right here - the perfect all-in-one meal during the warm summer months. One or two chicken breasts - once sliced or cubed up - go a long way towards serving several people when combined in a large salad with various other ingredients such as this.

Fresh, colorful, healthful, vibrant and simple to prepare ... I urge you to try a salad bowl such as this one this summer.

Serves 2 -3.

Moroccan Quinoa and Bulgur Salad

We all know that salads can get boring. The iceberg. The shredded cheese. Maybe a slice or two of cucumber. And, don't forget that creamy, bottled dressing. I try to think outside of the box, so-to-speak. I like to use fruits in my salad. I almost always include nuts and seeds in my salads. And, I really prefer to prepare my own dressing.

Also, it's okay to not always have the mindset that the bulk or centerpiece of a salad has to be lettuce or other leafy greens. I love using grains and pastas as the base for a salad. Here, I've used a quinoa and bulgur mix. Using just quinoa works great, too, for this recipe. Couscous is typical in Moroccan cuisine, so that would probably sub in well, also.

The vinaigrette is ultra simple to prepare, yet very complex in flavors. You'll be pleasantly surprised at the warmth of ground cinnamon, ground cumin and ground ginger in this dressing. And, you'll certainly savor the brightness of the orange and lemon. The fresh mint in the salad is really important, so try not to skip it. And, the reconstituted dried cherries and raisins lend a sweetness that truly makes this salad shine.

What is wonderful about this salad, too, is that it is actually marvelously better after it chills out in the fridge overnight. So, it's a great make-ahead. It's perfect to have on hand for your upcoming work week or to serve at a summer gathering.

Serves 4.

Refreshing Citrus Quinoa Salad

As the temps begin to rise for much of the country, summery salads will be making appearances on many of our menus. This Refreshing Citrus Quinoa Salad may just become a new favorite.

This is a great salad to serve at your summer grilling parties and potlucks. I enjoy it, too, to have on hand for a few days in the fridge for myself for lunch. (If not serving it all at once within 24 hours, I would recommend keeping the vinaigrette separate. Each time you dish out a little of the quinoa salad, drizzle on or combine in some vinaigrette shortly before eating.)

The options for add-ins in this salad are limited only by your imagination. Other veggies, nuts, seeds, a handful of fresh spinach or even avocado could be added in. I adore the Lemon Poppy Seed Vinaigrette (recipe recently posted) used to dress this salad. It can be used on so many things - regular salads, roasted veggies and even grilled chicken.

Yields 4 - 6 servings.

(Not-So-Traditional) Cobb Salad

Although a Cobb salad can truly be made with whatever tickles your fancy (I really don't believe in too many rules regarding food), there are several key ingredients that are usually found in traditional Cobb salad.  Avocado and Roquefort cheese are two of those items.  I usually omit them since a couple of my kiddos don't care for either of those ingredients. 

My main purpose for writing this post was not to necessarily provide you with a recipe or exact ingredient list for Cobb salad that must be followed verbatim, but rather I was looking to inspire you to get creative when presenting a salad - whether it be simply for your family table on a weeknight or to wow special guests at a party.  Arranging your salad this way and utilizing whatever fresh, healthful ingredients are available in your area (or garden) can really elevate the sometimes-mundane tossed salad from drab to fab!

More simply put ... I want you to BE INSPIRED about salad ... and know that it's okay to serve this as your complete lunch or dinner once in a while.  We get so caught up in the whole meat-and-potatoes thing.  At our house, we actually enjoy "loaded" salads as a full meal - especially in the warm summer months - often along with a little crusty bread.  With lots of protein, veggies and dairy included in this salad, it really can be a satisfying and complete meal.

From my experience and research, a Cobb salad is usually dressed with some sort of red wine vinaigrette or a French dressing.  Serve it up with whatever dressing you like (store-bought or homemade).  (I've provided the traditional red wine dressing recipe at the bottom of this post should you care to follow it.)

Serves 4.

Elevated Tuna Salad in Lettuce Wraps

 

In an attempt to trick my mind into believing that spring here in Michigan means warmth and sunshine, I took to the kitchen yesterday to make something that would possibly (pretty please with a cherry on top) put me in a spring-like, not-so-dreadfully-chilly mindset.  Never mind that it was actually only like, thirty-some degrees here.  And, disregard that there wasn't an ounce of sunshine in the overcast sky here in my little corner of the world.  I was feelin' spring-y, darn it!

And, while I love, love, love warm, comforting soups and casseroles, I am more than ready for summer fare.  My body (and taste buds) are craving lighter, fresher menu options.  Kabobs on the grill.  Slices of juicy, red watermelon.  Sweet tea with hoards of ice and lots of lemon slices.  Fresh, crisp salads piled high with homegrown veggies from my mother-in-law's garden.  Refrigerator pickles.  And, tuna salad lettuce wraps.

I often make "elevated" tuna salad in the summer, but detour around the bread and instead, use lettuce.  Sometimes I simply top a bed of lettuce or spinach with this tuna salad - and eat it with a fork.  Other times (as was the case yesterday), I use lettuce as the vehicle to get this tasty tuna concoction into my mouth.  I adore the crispness that comes along with using lettuce.

Please know that this is not a mayo-based tuna salad.  I simply dress this with olive oil and freshly-squeezed lemon juice.  This is a light, refreshing version of your childhood tuna salad.  (If you feel like you need to have that creaminess that comes along with using mayo, you could certainly add a little bit in to the mixture.  A dollop of Greek yogurt would work well, too.)

Preparing and devouring this probably would have done the trick of bringing springtime to my world yesterday had it not been for the fact that I had to eat it curled up next to the fire, covered with a blanket and looking out at flurries of snowflakes.  It was worth the try, however, and yielded a delicious outcome that became my lunch. (Can't win 'em all.)

Yields 2 servings.