On February 2, all eyes were focused on a small rodent to tell us whether we should get ready to enjoy the warm sunshine of spring or brace for another round of frigid winter winds. Little Punxsutawney Phil, arguably the best-known groundhog in the world, came out and saw his shadow this year, which means we brace for six more weeks of winter. Well, this summer-loving Southern girl, is ready to hang up her boots and whip out the flip flops. Spring cannot get here fast enough.
Spring brings a re-birth to the earth. Vegetation begins to grow again, animals begin to wake up from their winter slumber, and birds begin to chirp in the trees. We are ready to come out and play in the sunshine, have picnics, and breathe the fresh air.
During the winter, we eat such heavy foods. Christmas ham and Thanksgiving stuffing make way for healthier, lighter foods of spring. We want to get outside and enjoy the beautiful weather, and eating healthy foods helps us enjoy it even more!
Even though Phil may have predicted six more weeks of winter, I’ve decided to go ahead and eat like it is already spring. One of the best recipes to get me in the “spring” spirit is a Spring Vegetable Salad. It’s simple, fast, satisfying, and most importantly delicious. So, break out your flip flops and enjoy this yummy salad while we anxiously await the arrival of spring.
Spring Vegetable Salad
2 medium zucchini
2 medium yellow squash
1 mild, sweet apple (such as Gala or Fuji)
1/4 cup fresh basil leaves, finely chopped
1/2 cup shaved Parmesan cheese
1/3 cup lemon (or citrus) vinaigrette
1/4 cup sunflower seeds
1.Cut zucchini, squash, and apple into small 1/2-inch cubes. Chop basil.
2.Combine all ingredients in salad bowl; toss to coat. Chill until ready to serve
By: Anna Hamilton
