March Newsletter
Welcoming Spring with Fresh Flavors and New Growth!
Dear Cooking in Bloom Community,
Spring is in the air! As the days grow longer and the earth awakens, it’s the perfect time to refresh our plates with vibrant seasonal produce and start planning our spring gardens. This month, we’re sharing a delicious Spring Greens Salad recipe and offering tips for planting your own kitchen garden to enjoy fresh herbs and veggies all season long.
Wishing you a joyful and delicious start to spring!
Happy Cooking and Planting,
Denise Albert
Cooking in Bloom
Spring Greens Salad with Lemon-Honey Dressing
This crisp, refreshing salad is bursting with the flavors of spring. Packed with nutrients, it’s a perfect way to celebrate the season’s bounty!
Ingredients:
• 4 cups mixed spring greens (baby spinach, arugula, and butter lettuce)
• 1/2 cup snap peas, sliced
• 1/2 cup radishes, thinly sliced
• 1/4 cup crumbled feta or goat cheese
• 1/4 cup toasted almonds or sunflower seeds
• 1/2 avocado, sliced (optional)
Lemon-Honey Dressing:
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 1 tsp Dijon mustard
• Salt and pepper to taste
Instructions:
1. In a large bowl, combine greens, snap peas, radishes, cheese, and nuts.
2. Whisk together all dressing ingredients in a small bowl.
3. Drizzle dressing over the salad and toss gently. Top with avocado slices if using.
4. Serve immediately and enjoy!
Spring Planting Ideas for Fresh Ingredients
If you love cooking with fresh ingredients, why not start a small spring garden? Here are a few easy-to-grow plants perfect for early spring:
• Herbs: Basil, parsley, cilantro, and chives thrive in pots or garden beds.
• Leafy Greens: Lettuce, spinach, and kale are fast-growing and perfect for salads.
• Root Vegetables: Radishes and carrots grow quickly and can be harvested in just a few weeks.
• Edible Flowers: Nasturtiums and violets add color and a peppery bite to salads!
Even if you don’t have a garden, many of these can be grown in containers on a sunny windowsill.
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