“Spring has returned. The earth is like a child that knows poems.” Rainer Maria Rilke
The garden is slowly awakening after its long winter’s sleep. Everywhere shoots of new life are bursting out of the ground, reaching for the sky. I love everything about this time of year. One of my favorite color palettes is tonal greens and whites, symbols of new life and the colors of spring for me. The subtle variations in the greens and whites are brought out by texture. And there is no better place than in nature to appreciate greens especially.
“It was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light and winter in the shade.” Charles Dickens, Great Expectations
The days are growing longer and the daytime temperatures are teasing us into thinking spring is truly here. The winter hellebores are joined by the gorgeous crocuses, the early daffodils are unfurling their trumpets while the lilacs are shyly opening their buds alongside the red maples boldly showing off their red leaves awakening from their winter slumber. The birds are a cacaphony of song. Spring is here.
Our tastebuds are also awakening from heavy winter foods and are craving fresh flavors. I find early spring with its chill still in the air is one of those in between seasons as far as food is concerned. A spring soup was my solution to satisfy my urge for spring cooking while still finding comfort from the fickle weather. Celery root, also called celeriac or root-celery is related to leaf celery without any of its fibrous texture. It is grown for its knobby underground root and is more popular in Eastern and Northern Europe. It has a distinct delicate celery flavor but it cooks up with a velvety silky texture, ,much like a cream of potato soup. It is low in calories, high in fiber, and a good source of vitamins K, C, B and essential minerals such as phosphorus, iron, copper and manganese(nutrition-and-you.com).
Don’t let the prehistoric looking skin of this root vegetable scare you off from its tasty delicate flesh.
“Spend a little more time trying to make something of yourself and a little less time trying to impress people.”The Breakfast Club
Protein-packed and gluten-free, egg muffins make for healthy, on the run, breakfasts. Prepare the egg mixture then add your mix-ins: the possibilities are endless! After you have made these a few times, you can totally wing it with what you have on hand. I make them and store 2-4 in zip lock bags, for a convenient grab and go breakfast that appeals to anyone needing to get out the door in the morning. Low fat, low carb and packed with nutritious ingredients, this is a fantastic breakfast option. They are a good way to use up leftover veggies and meats. What’s not to love about cooking once and having a whole week of breakfasts?
Some tasty combinations are: cauliflower and aged cheddar; feta, tomato with black olives for mediterranean flair; spinach, tomato and mozzarella; sweet potato and smoked gouda; corn, scallion and pepper jack; pea, lemon and goat cheese; bacon, arugula and smoked mozzarella; turkey and blue cheese; ham and cheddar. I fill greased muffin tins almost to the top with the toppings then pour in the egg mixture. I make mine with regular eggs but if you are watching cholesterol, you can play around with increasing the amount of egg whites. Whichever way you make them, they are always delicious!
Fresh tomato, basil and shallot egg muffins.