Spring has finally made its way here and with all this sun and warmth comes colorfully delicious spring vegetables! So, be gone winter veggies! We have endured you long enough ... In with the parade of bright and beautiful artichokes, asparagus, avacados, radishes, arugula, beets, carrots, scallions, peas, spinach, purple-sprouting broccoli, leeks, spring onions ... come and freshen up our tired dishes.
Here are some tips to liven up some your meals:
- Simple is our specialty and that is exacly what asparagus calls for... just sauteé with some garlic and drizzle with some luscious balsamic vinegar.
- Have half an avacado by itself or toss it into a salad or a sandwich - just remember to squirt a little lemon juice after slicing to prevent browning.
- Sneak some chopped spinach leaves into any dish for a nutritional boost and antioxidants.
- Dress beets with a flavorful vinaigrette and serve warm or at room temperature, however add them last because their full-bodied color tends to seep into everything else.
 Asian Asparagus | ||
 Italian Artichoke Salad |  Chunky Avocado Salad |  Broccoli Bean Salad |
 Baby Spinach and Goat Cheese Salad |  Colorful Chicken Salad |  Shrimp Scampi Pasta and Peas |
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