May is here! The trees are greener by the day and I’m thriving on the abundant sunshine. Cookie loves our evening walks.
In a couple of weeks, I’ll plant our pepper seedlings and mini watermelons in our new garden. Last year, I grew enough tomato plants from seed to share with friends and family, and this year, I managed to kill almost all of them. Lessons learned.
The farmers’ markets will become more colorful each week this month. Below, you’ll find some of my favorite spring recipes so we can make the most of our fresh produce. Stay well!
Gluten free and easily vegan (skip the cheese)
“This is an easy and very tasty way to prepare asparagus. I could eat it every day. My 8 year old loves it too. I add parmesan and lemon. I roast the asparagus in my oven for 9 minutes. Thank you for the recipe!” – Anna