Spritely Spring Salad

I’ve been having a lot more energy this past week and I can’t deny that I think in large part it has to do with the food.

As much as I’d like to tell myself that nachos and pie (though homemade) are good for the soul, the body truly does thrive on live, fresh, colorful, abundant yuminess.

Salads abound on my table, and I’m getting less and less deliberate about them. If it’s fresh and in the fridge, it’s fair game.

A couple days ago that meant a ‘rainbow salad’ of farmer’s market greens, zucchini from my garden, yellow tomatoes, blueberries and strawberries. Topped with a little drizzle of walnut oil and a sprinkle of sea salt, it was the perfect precedent to a sunset run.

Summer is already knocking at my door with passion, fervor and abundance. Bring it on!

Raw Spring Salad

What do you do with a mixture of gorgeous farm-fresh veggies? When in doubt, I always make a salad.

Yesterday I was graced with Fava beans, English peas and orange and yellow carrots – divine! Why cook all the flavor out of these morsels when you can make a little jewel box on your plate?

I added a few fresh herbs from my garden (Italian basil, Thai basil and parsley) as well as some Marigold flowers and a splash of walnut oil and sea salt. Yum.

Did you know that my favorite color combo is orange and green? Well here you go…edible art!