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I hope you had a wonderful weekend. The sunshine and weather was gorgeous the past few days. It’s a marvelous time out in the garden to see everything bursting with life. There is definitely lots of garden chores ahead and getting things ready. The whole process to me is pure joy.

Today spring is finally here. I took a few photos of what I have found already growing quickly in the garden. I hope you enjoy them.

I couldn’t resist the temptation to dig and work in the garden. As you know the weather can take a turn for the worst this time of year. All of the gathered seed pods from last year’s blooms have been scattered about. This usually is the case so that plants I like can pop up everywhere and of course removing the strays that get too close to the more established giants.

I also couldn’t resist sharing some spring like recipes. Bright pink radishes, vibrant sweet peas and seductive purple carrots all favor a splash of fresh colorful flavor.

Can you smell spring in the air? It is glorious!

Dijon Glazed Salmon Recipe [serves 4]

4-8 ounce salmon fillets

2 Tablespoons fresh lime juice

1 Tablespoon strong Dijon mustard

½ Tablespoon olive oil

½ Tablespoon honey

Preheat oven to 350°F.

1. Whisk glaze ingredients in a small bowl and set aside.

2. Pan sear salmon in a little bit of olive oil until sides are golden, approximately 2-3 minutes.

3. Place salmon in an oven safe dish and brush with glaze.

4. Season with salt and freshly cracked pepper.

5. Bake for 15 minutes or until salmon is cooked through.

Sweet Pea & Chickpea Salad [serves 4]

15-ounce can chickpeas, drained & rinsed

1 ½ cups fresh or frozen peas

1 cup purple carrots, fine julienne or grated

2 watermelon radishes, fine julienne or grated

1/3 cup bleu cheese, crumbled [Fourme d’Ambert used here]

¼ cup roasted & salted sunflower seeds

1 large handful of pea shoots [optional]

3 Tablespoons olive oil or sunflower oil

1 Tablespoon fresh lemon juice

1 Tablespoon red wine vinegar

1 Tablespoon strong Dijon mustard

1 Tablespoon fresh oregano

½ teaspoon sea salt

½ teaspoon freshly cracked pepper

1. Assemble the salad ingredients and toss gently in a bowl.

2. Whisk together lemon juice, vinegar, mustard, oregano, sea salt and pepper until smooth.

3. Slowly whisk in oil to emulsify.

4. Toss dressing with salad and serve promptly.

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