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Kitchen Corner: Recipes

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Spinach salads are always nice in the spring, when spinach is tender and sweet. In the spring, you can also add dandelion greens for a nice accent and beneficial cleansing properties at the same time. What’s more, they’re free! Just pick them from your yard (unless you apply chemical fertilizers or pesticides.)

New, smaller leaves are quite tender and aren’t very bitter at all. As leaves mature, they become a little more bitter, which is not necessarily bad. It’s a nice complement to the sweet oranges, creamy avocado and cool crisp fennel in this recipe.

Spinach Time Saver: Although fresh-picked, farmer’s market spinach is delightful, if there isn’t time to stem and wash it, just get for the bagged variety.

Onion Options: By late spring, the sweet (e.g., walla walla or Vidalia) onions will begin showing up in stores. Try using these instead of red onions. Either way, both are fairly mild, so you can skip the cooking step if you prefer them raw.

Serves 4