Buy Fresh, Buy Local

Visit your local farmer's market this Spring for tender greens, like spinach, watercress and baby lettuces. Asparagus, leeks, radishes, sugar snap peas and new red potatoes are all at their peak now. Make a delicious leek and potato soup and serve it with a salad of baby lettuce, watercress and radish.

You can also visit your local coop or fish market & ask for wild Pacific salmon, which will be arriving from Alaska and the Pacific Northwest in April and May. Season the salmon with olive oil, salt and pepper and roast it on the grill or in the oven.

Try these recipes for an easy seasonal Spring meal!

Watercress & Baby Greens Salad with Lemon Vinaigrette.

• 2 cups watercress
• 2 cups baby greens
• 1 avocado, peeled and sliced
• 10 asparagus speers, trimmed and steamed
• 2 scallions, chopped
• 2 hard boiled eggs, thinly sliced
• 2 tablespoons toasted walnuts, lightly chopped
• 3/4 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 1 clove garlic, minced
• 1 teaspoon salt
• 1 teaspoon dijon mustard
• pepper to taste

For dressing: mix lemon juice, garlic, salt, mustard, and pepper. Slowly wisk in olive oil. Makes 1 cup. Combine salad ingredients, drizzle with dressing and sprinkle with walnuts.

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