Wednesday, May 1, 2013
It's finally spring. Although the trees are just starting to get their leaves, spring is everywhere else here in Madison. The lakes are melted, the air is warm, the tulips have bloomed, and everyone is outside as much as possible.
The never ending winter was beginning to feel oppressive, and while everybody teased me because I'm from California, I could tell it was getting to them too.
I couldn't be more content as I sit here eating this wonderful dish with flowers next to me and the window open as the sun is setting, even though I am loaded with work as finals are coming up.
This meal is everything that I want right now. I've been running a lot more, and wanted something that had both enough carbohydrates and protein to keep me going, but also the delicious spring vegetables that I crave. I adapted this recipe to include what I had on hand - kale, radishes, and scallions. I also added chicken, for the aforementioned protein. In addition to the veggies there are sliced almonds for a nice extra crunch. The dressing is primarily avocado, with lemon juice, apple cider vinegar, olive oil, salt and pepper. And there is, of course, lots of parmesan cheese.
Original recipe: http://asweetspoonful.com/2013/05/feeding-ourselves-well.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+ASweetSpoonful+%28A+Sweet+Spoonful%29