Spring has finally sprung! The garden is in full glorious bloom, the birds are singing their little hearts out and the kitchen is switching gears to produce lighter meals with spring flavors. To celebrate spring’s arrival, I made a gorgeous niçoise salad dressed with a citrusy Meyer lemon vinaigrette and served it with spice-rubbed salmon, grilled on a cedar plank. A Meyer lemon ricotta cake I featured last week made for a light springtime dessert. A simple fresh menu, all gluten free, complete with a centerpiece from my garden.