I’m a bit slow off the mark again this week – but here it is!
The apples are just about done now, but are being replaced with the spring favourites. Fresh peas, broccoli, lettuce and zucchini are available now so it is time to lighten up the meals just a little and get ready for summer! I am loving the slight rise in temperatures that we are having and the opportunity to start eating salads again.
I don’t know about everyone else, but I find the peas irresistible and, while having noble intentions of risotto’s etc., I usually just eat them and feed them fresh to the kids.
Spring onions, just cooked spuds, fresh chopped mint and some mayo make the best potato salad. If I feel like a change and want to beef up the flavour a bit I leave out the mint and mix some basil pesto in with the mayo. If you want to make the potato salad a feature of the meal then just add chopped ham and sliced hard-boiled eggs and sprinkle with some toasted almond slivers – served on some greens that makes a pretty tasty lunch all on it’s own.
Zucchini can be a little dull just on it’s own, but sliced very thinly with a potato peeler and dressed with a little lemon juice, olive oil and chopped fresh dill it is just wonderful. We will probably see a lot of zucchini before the season is over, so I might have to stagger my recipe ideas for this vegetable to make sure I am able to last the distance!
Spinach is another veggie that can be used beautifully as a salad item – in fact my kids prefer it that way. I substitute it for lettuce greens or mix it in with them in all of my green salads and often use it as a bed for dishes featuring other vegetables – stay tuned as the weather warms up and I will let you in on a few of my favourites!
Don’t forget the competition to win a copy of Mary Taylor Simeti’s “Sicilian Food” – all you have to do is leave a comment anywhere on the blog – good lck![mc4wp_form id="16750"]