Time for spring food

 WITH 2X THE MOST DELICIOUS SALADS

After months of cold, dampness, the fireplace, mashed potatoes, red wine, and comfy clothes, it's actually time for the legs to come out again, the peaches a bit soft, the pear at its sweetest, and I look forward to asparagus. The winter clothes go to the attic (at least at May-Britt's) and the summer clothes take their place. In my case, something mainly happens with my ice and pantry. The sweet potato goes out and the broad beans and zucchini go in. Mandarins are no longer tasty, so I buy nectarines. Oh yes, the pasta is now eaten cold instead of warm.

To give you a little update on which vegetables and fruits are best to choose because they are currently at their tastiest, I give you my favorite list and also one of my favorite summer salads.

Spring vegetables are: asparagus, broccoli, zucchini, radish, young spinach, green beans, pointed cabbage, broad beans, and iceberg lettuce.
Spring fruits are: strawberries, apricot, pineapple, grapefruit, mango, melon, peach, and cherry.

For the most delicious summer salad number 1 you need:

* spinach
* peas (you can also find them in the freezer section at the supermarket, just pour boiling water over them and you're done)
* feta cheese

For the dressing you need:
* olive oil
* lemon juice
* salt and pepper

Easy peasy; put the spinach and peas in a large bowl and crumble the feta over it.
Then make the dressing in another bowl and mix it through the salad. You're done. For a bite, you can crack some walnuts.

For the most delicious summer salad number 2 you need:

* broad beans, preferably fresh of course, but they are also fine from the freezer
* avocado
* radish
* lemon
* quinoa

Cook the quinoa and set aside to cool. Cook the broad beans until tender and let them cool. Cut the avocado and radish into pieces. Mix everything together. Make a dressing of olive oil, salt, and pepper, and some chili pepper. Done!