Warm Spring Salad

Finally! We’re getting in to fresh produce season! Not that I mind all of the comfort food that fall and winter brings, but you just can’t beat a fresh homemade salad. And this one includes the perfect “cross-over” ingredients.

Salad

  • 2 cups of arugula
  • 1/2 of a sweet potato, quartered
  • 1/2 can of beets
  • 1/3 cup walnuts

Dressing

You can mix together our lemon-y salad dressing, or make the dressing below.

  • Apple cider vinegar
  • Olive oil
  • Salt and pepper

Set your broiler to high. Toss the quartered sweet potato in olive oil and a dash of salt. Spread it out evenly on a cooking sheet and stick it under the broiler until it begins to soften and brown, approximately 10 minutes. (This is the same way you can make sweet potato fries. Just cut them thin instead of quartered.) When the sweet potato is just about done, throw in the walnuts to get them warm and slightly toasted.

In a salad bowl, throw together the arugula, beets, and warm sweet potato and walnuts. Toss with the dressing and enjoy.

Warm spring salad

Happy Eating, XO.

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Spring Lavender & Lemon Cookies

When you think of spring, what do you think of? Flowers, pastels, fresh everything. So why not transfer all of that goodness in to a cookie? No joke. I don’t know what made me want to do it, but I tried putting lavender in a cookie and it was like spring in my mouth. I promise, you can eat lavender, and it’s actually good for you! It helps with any stomach problems you may be having. Not to mention, your house will smell like a lavender field. #Instantzen.

*What’s not instant is the dough for this recipe. It has to sit for at least 3 hours or overnight before use.

  • 1/2 cup powdered sugar
  • 1 tbsp dried lavender, finely chopped
  • 2 tbsp lemon zest
  • Two sticks of unsalted butter, room temperature
  • 2 1/4 cups all-purpose flour
  • 1/4 tsp salt

In a mixing bowl, mix together the first three ingredients: powdered sugar, lavender, and the lemon zest. Then, add in the softened butter until it’s a paste consistency. Slowly add in the flour and salt (you know the drill: add a little, mix, add a little, mix) until it becomes a chunky dough. On wax or parchment paper, or these awesome reusable baking sheets, kneed and roll the dough together to form a smooth “log”.  (The thickness of the log is how big your cookies will be, and how long it is = how many cookies you can get from it. Now get your mind out of the gutter. We’re talking about spring cookies here.) Wrap the log in plastic wrap and chill for 3 hours or overnight.

When you’re ready to make the cookies, preheat the oven to 375 degrees. Unwrap the log and start slicing it into pieces 1/4″ thick. I was able to get roughly 2 dozen cookies. Place them on a greased cookie sheet and bake for roughly 15 minutes.

Lavendar Spring Cookies

Happy Eating, XO.