Cauliflower, carrots, and chickpeas are such a good combination of flavors, and when they are roasted in some oil and spices, look out. I combined them with some fresh watercress, chopped avocado, and topped with a quick lemon yogurt sauce, and it was pretty much the best thing we ate all week.
Summery Peach and Fig Salad with Avocado, Quinoa, and Sliced Almonds
Summer Corn Chowder with Zucchini and Carrots
Tahini Citrus Salad with White Beans and Avocado
Blood Orange and Avocado Salad with a Citrus Tahini Dressing and Salty Pistachios
Crispy Za'atar Fries with a Garlic Scallion Dipping Sauce
Seared Halloumi, Caramelized Peach, and Cherry Salad
Last Friday night, on one of the rare occasions that I actually left the house, I went out for dinner to my new favorite restaurant on Capitol Hill - Omega Ouzeri. The food is Greek with a Pacific Northwest flair.
Sweet Corn, Peach, and Cherry Salad with Creamy Goat Cheese and a Lime Dressing
Vegetarian Enchiladas Verde
Spring Salad with White Beans, Avocado, and Radishes + Saveur Nomination
In the mean time, I will leave you with my favorite spring salad. It's fresh and colorful and the perfect pop of color for this time of year. I got this crazy awesome mandolin at Christmas, and it slices the radishes into such perfectly beautiful thin strips.