Thursday, April 14, 2016
A Warm Spring Salad
Easter has come and gone but one would hardly know it around here. As you can see, we had snow on the ground that blessed holiday morning. We've had some beautiful nearly shirt-sleeve weather since then; but as I peck out this post, we are waiting on another big storm that is predicted to stall over our area for the entire weekend, and in the process leave anywhere from 10 - 20 inches of snow.
I've been meaning to share with you some snapshots from our Easter. We have a gal at church who made the most stunning silk floral designs to welcome this special day. My photos don't do her work justice, but since so much snow is headed this way, it does my heart good to review these reminders of Spring again:
After church we had a quiet dinner for just the two of us at home. It had been a very busy week just before that and I had been hit with a cold, so we did not make big Easter dinner plans this time.
But with that said, I still brought out special features for our dinner table: my mother-in-law's china, a quilted pastel table runner I made years ago, and our collection of Egg People to set out here and there.
Our menu included the traditional ham, deviled eggs, smashed potatoes (not shown), and a yummy warm salad (recipe to follow).
I did not make a dessert, but suffice it to say that the Easter Bunny did his part. The Cadbury Eggs disappeared before I could snap a picture of them... this is what was left!
Easter has come and gone but the significance of the day reigns in our hearts. Our Lord Jesus died on the cross to pay the price for our sins and rose again three days later in a glorified body. For those who accept what He did on the cross as His gift to us so that we can be free of our sins, Easter is a glorious reminder of what has happened and what is to come!
Here is the salad recipe:
Warm Spring Salad
THIS IS MY ADAPTATION FROM
Vegan, gluten-free, nut-free, soy-free. Yield: 4 servings
1 cup cooked quinoa or brown rice
1/2 tbsp extra virgin olive oil
1 leek, sliced into rounds or half moons
2 garlic cloves, minced
1 bunch asparagus, ends broken off and chopped into 1-inch pieces
1 cup diced strawberries (optional)
3/4 cup fresh or frozen peas
1 cup fresh parsley, roughly chopped
2-3 tbsp extra virgin olive oil, to taste
3 tbsp fresh lemon juice
1/2 tbsp pure maple syrup
1/4 tsp sea salt & pepper, to taste
1. Prepare the quinoa or brown rice according to package instructions.
2. In a large skillet or wok, saute' the leek and garlic in the oil for about 5 minutes over medium heat. Season generously with salt and pepper. Add in the asparagus and sauté for another 5-10 minutes or until the asparagus is just tender, but still a bit crisp. Stir in the strawberries (optional), peas, and parsley. Heat for a few minutes and then remove from heat.
3. Whisk together the dressing ingredients (olive oil, lemon juice, maple syrup, and 1/4 tsp sea salt) to taste. Pour dressing onto skillet mixture and stir in the cooked quinoa or brown rice. Season to taste with salt and pepper & enjoy!
Here is a snapshot I took before it was completed... Love the vibrant colors of this delicious salad!