Spring is starting to appear everywhere I turn, from the tulips popping up on the side walks of Portland, to the produce section of my local grocery store. I love me some good comfort food, especially during cold winters, but at some point you need a break from the heaviness. There is something so refreshing about a meal that only needs a few ingredients. I tend to think that if produce grows during the same season, they probably taste delicious if you eat them together! Today I prepared a super bright and fresh salad for lunch. With every bite, I could feel me shaking away the winter blues. Here’s what you need to put together this colorful citrus salad. Hello Spring!

Ingredients :

1 Pink Grapefruit
1 Naval Orange
1 Haas Avocado
1 Fennel Bulb
3-5 Spring Onions

Simple Lemon Vinaigrette :

1/2 Lemon (juiced)
1/4 Cup Extra Virgin Olive Oil
1 Tsp Honey
Pinch of Salt + Pepper

*Coat spring onions with evoo, salt and pepper. Grill or broil until slightly tender and charred.

Soup is one of my favorite things to eat. I love the simplicity of a one pot meal and how rustic it feels to be served a hot dish from the vessel in which it has been stewing in for hours. When I make soup, I usually throw whatever ingredients I have in the house into a pot and see what comes of it. This afternoon I made an Indian Lentil soup for lunch that was so delicious and bursting with exotic flavor, I had to share it with you. Let me know what you think!

Recipe : Indian Lentil Soup w/ Butternut Squash

* 1 lb. Dried Lentils
* 1 Large Onion (diced)
* 3  Garlic Cloves (minced)
* 1 in. Cube Fresh Ginger (grated)
* 1 in. Cube Fresh Turmeric (grated)
* 2 tbsp. Coconut Oil
* 2 tbsp. Garam Masala
* 1.5 tsp. Ground Black Pepper
* 1.5 tsp. Sea Salt
* 1 Red Bell Pepper (diced)
* 1 Large Carrot (diced)
* 2 Celery Stalks (diced)
* 3 Cups Butternut Squash (diced)
* 6-8 Sprigs Fresh Thyme
* 1 Sprig Fresh Rosemary
* 1 Zest Of Lemon
* 3 Qt. Vegetable Stock

Add coconut oil to a large stock pot that’s on medium heat. First, cook the onions and garlic until translucent (6-8 minutes).  Add ginger, turmeric, garam masala and lemon zest and cook for 30 seconds. Make sure to stir constantly so the spices won’t burn. Add vegetable stock and bring to a boil. Toss in all of the veggies, rosemary, thyme and salt and pepper. Place the lid on and turn the temperature down to a simmer. Cook for 2 hours. Serve with fresh chopped parsley and a lemon wedge.

P.S  Don’t leave out the lemon wedge garnish, a squeeze of lemon takes it to another level!