Recipe: Spring Eats

Spring eats – why? Because today is the first day of Spring! I’m so excited for warmer weather, long days, and fresh eats. Let’s get cooking!

Spring Eats

These are my top five spring eats right now:

Get this – I even made the Texas Caviar last weekend. It’s best with fresh ingredients and if you have the time, soaking your own beans. So good on tacos, with chips, or even in egg burritos. A full batch lasts about 5 days in our fridge.

Okay, let’s get to these spring eats!

Up first is the avocado salsa. Basically, it’s like guacamole, yet a bit lazy since you just chop up the avocados rather than smashing them. Then again, maybe the guacamole is lazy since I don’t have to cut the avocado up. Hum – I wonder which one takes longer. Either way, this chunky salsa is bright and fresh.

Next is the chickpea ‘tuna’ salad – this is great on cucumbers, crackers, or even in a cup of lettuce. The pickles and dill give it a punch of flavour which I find myself going back for more and more. If you take this dilly salad to work, be sure to bring a mint.

Here is the fridge staple in the spring and summer – Texas Caviar. Packed with so much goodness. When we have company, this is usually one of the first things I make. It’s great for a quick ‘off the plane’ snack.

Now, for two delicious salads. The first one is full of some heat and spice. This roasted corn salad has a fiery note. Eat in tacos, on the side of chicken sausages, or on top of mashed sweet potatoes. It’s that good.

Lastly, this bright and fresh salad is a great one for brunch, lunch, or even with grilled chicken for dinner. This salad doesn’t keep too long, so make just enough and dress last minute.