Springtime means fresh, seasonal veggies and salads. This month, I'll feature a few salad ideas, a couple of breakfasts, and a versatile sauce.

A great time saver that we recently discovered: organic veggies delivered. The company we use will honor special requests such as no fruit out of season, no nightshades, and more. I found that not only does this save time, but it helps reinforce eating plenty of vegetables: a new box arrives each week, and you'll want to get the last one eaten before they pile up! We use www.organicstoyou.org in Portland, Oregon. Check if a similar service is available in your area.

Lamb and Strawberry Salad

Time: 5-7 minutes

Springtime is a perfect time to acquaint yourself with frisee, a French curly lettuce.

• 8 oz leftover lamb
• 4 cups frisee
• 1 cup sliced strawberries
• 1/4 cup blanched almonds
• 1 Tbsp fresh mint, sliced
• 1 Tbsp lime juice
• 2 Tbsp olive oil

Chop the frisee, arrange on two plates. Top with the meat and strawberries.

To make the vinaigrette, mix the mint, lime juice, and olive oil in a small bowl. Pour over the salad equally, then top with the almonds.

Zone info: 2 servings at ~1.5 carb blocks, 4 protein blocks, 19 fat blocks (this will depend on how lean your lamb cuts are)




Pork and Roasted Veggie Salad

Time: 30 minutes

• 10 oz leftover pork loin
• 6 cups of herb salad mix
• 3/4 cup roasted asparagus
• 3/4 cup roasted zucchini
• 1 cup roasted yam and sweet potato mix
• seasonings of your choice (see below)
• olive oil
• pepper to taste
• sea salt to taste

First, roast your veggies.* Chop the yam and sweet potatoes into small cubes. Slice the zuchs into 1/4 inch thick discs, and break off the woody ends of the asparagus. Toss all of the veggies onto a roasting pan, drizzle with olive oil. Add any seasonings that you like here. I used red pepper flakes, but smoked paprika would be a good choice as well. If you avoid nightshades, basil is tasty. Toss until they are coated in the oil, then roast in the oven for 20 minutes at 350 degrees. Toss occasionally; when all of the veggies have become soft and slightly browned, they are done.

Make a bed of greens on two plates. To save time, I used the pre-made herb greens mix from a local organic market. Top with the meat and roasted veggies. You can first warm the leftover meat in the oven if you like, or just add it cold. Top with sea salt and fresh ground pepper to taste.

* I suggest roasting a big batch, so that you have some left for later uses.

Zone info: 2 servings at 2 carb blocks, 5 protein blocks, 14.5 fat blocks




Kale and Parsnips with Citrus

Time: 20 minutes

• 5 cups red kale
• 1 parsnip, diced
• 1 Tbsp olive oil
• zest of one small orange
• 2 wedges of the orange
• 1 tsp orange muscat champagne vinegar (optional)

Chop the kale and dice the parsnips. Saute the kale and parsnips in a large skillet over medium heat, tossing often. Zest the orange, add the zest to the skillet. A quality zester or grater will make life easier here!

Squeeze the juice of two wedges of the orange into the skillet as well, and add the vinegar, if using. Cover and reduce heat to low. Cook for around 15 minutes more, mixing frequently, or until the parsnips are soft.

Orange muscat champagne vinegar is available at Trader Joe's. You could also use apple cider vinegar in this recipe instead.

Zone info: 2 servings at ~3 carb blocks, 3 fat blocks




Leek and Avocado Omlette

Time: 12 minutes

• 1/2 cup chopped leeks
• 1 cup spinach
• 1/2 small avocado
• 4 eggs (omega-3 preferrably)
• 1 Tbs olive oil (divided)
• sea salt and pepper to taste

Place half of the olive oil in a small skillet, along with the leeks. Saute over medium heat until the leeks begin to soften, then add the spinach. Cook until the spinch is wilted.

Crack the eggs into a bowl, whip well. Coat a larger skillet with the remaining olive oil, then pour in the eggs. Heat over medium, then when the eggs begin to set, add the sauted veggies and the avocado. Place the veggies on one side of the eggs, so that you can fold the top over. With a spatula, carefully fold the empty side of the eggs over the veggies. Heat on low for one minute more, then plate your omlette. Add sea salt and pepper to taste.

Zone info: 1 serving at 1/2 carb block, 4 protein blocks, 25 fat blocks


Ginger Eggs

Time: 10 minutes

• 3 eggs
• 1/2 cup green beans
• 1 Tbs minced ginger
• 1 small clove of garlic, minced
• 1 Tbs chopped chives or green onions
• 1 tsp chili oil
• 1/4 tsp coriander
• pepper to taste

Heat the oil in a small skillet. Add the green beans, saute for two minutes. Add the ginger and garlic, cook three minutes more. Meanwhile, crack the eggs into a bowl, whip well. Add the beans, ginger, and garlic, plus the chives and coriander. Mix well, then return to the skillet. Cook until the eggs set. Serve topped with fresh ground pepper.

Zone info: 1 serving at 1/2 carb block, 3 protein blocks, 9 fat blocks




Blackberry Chipotle Sauce

Time: 20 minutes

Here is an easy recipe for a delicious sauce. It can be used in numerous ways: a topping for meat or fish, as a dipping sauce, or invent your own use. This recipe is for a small batch, you may wish to double or triple it.

• 1/3 cup minced onion
• 2 tsp olive oil
• 1 clove of garlic, minced
• 1/2 tsp crushed chipotle chili pepper
• 1/3 cup blackberries
• 2 Tbsp red wine
• 2 tsp apple cider vinegar

Grab a small saucepan. Over medium heat, saute the onion, garlic, and chipotle in the olive oil. Continue until the onions have become soft. Add the blackberries and wine, reduce the heat to medium low, and cook for around 10 minutes more. Transfer the mixture to a blender, puree, then return to the saucepan. Add the apple cider vinegar, mix, and heat until the mixture thickens. Use the sauce at once, or transfer to a jar for future use.

Zone info: Recipe totals 1 carb block, 6 fat blocks