I am happy to announce (probably not as happy as you), that you will no longer have to hear me whine about our horrible weather.
What was seemingly an infinite winter, has finally disappeared to wherever winter goes and spring has arrived. We spent the day enjoying every bit of the weather we could with a picnic at our favorite park and a nice walk with the dogs. It was so wonderful to soak up that sun and feel the warm breeze! And I can’t tell you how thrilled I was to hear that tomorrow is even supposed to be better than today!
Because we can finally see a light at the end of the winter tunnel, it won’t be a big deal if we get a little more rain here and there. The hope of sunny days ahead and the taste of today and tomorrow will tide us over, and in a couple of weeks I’ll be planting herbs on the deck and filling pots with flowers. Before we know it, we’ll be relaxing in lawn chairs, sipping cocktails in the backyard, and watching the sun set – one of our favorite weekend evening past times.
In honor of spring’s arrival today, I made us a lovely dinner full of spring colors. Did I also mention it was simple? Incredibly simple, fresh, and delicious. Perfect for the day after all of that Easter indulgence.
6 Pieces of Left Over GF French Bread (This recipe makes 2 loaves. We always eat one fresh and then I freeze the second for bruschetta.)
6 Tablespoons of Vegan Pesto (When making this, I always try to make a double batch so there is plenty to freeze and use whenever I need it.)
About 12 Organic Cherry Tomatoes
About 2 ounces of Sheep’s Milk Cheese
Freshly Ground Pepper
Slice the bread and place on a baking sheet. Broil until toasted. Spoon about 1 Tablespoon of pesto on each piece of bread. Slice tomatoes in half and distribute evenly. Crumble sheep’s milk cheese evenly. Grind pepper on each piece and drizzle with olive oil. Place under broiler when vegetables are placed on grill. Remove when tomatoes are softened and cheese begins to bubble and brown. Drizzle with balsamic vinegar.
Vegetable Kabob & Grilled Zucchini
2 Small Organic Zucchini
1 Organic Red Bell Pepper
1 Organic Yellow Bell Pepper
2 Small Organic Sweet Onions
Cut peppers and onions into large chunks and place in medium bowl. Remove ends of zucchini, slice lengthwise and add to bowl. Drizzle with olive oil, sprinkle with salt, garlic powder and dried parsley, toss until thoroughly coated. Add to medium-high grill about 6 minutes after the chicken has been added. Add the zucchini a few minutes after the peppers and onions have been on the grill. It cooks very quickly.
Simple Grilled Chicken
2 Organic Chicken Breasts
GF BBQ Sauce
Rice Vinegar with Herbs
Rinse and dry chicken breasts and place in a medium bowl. Drizzle with about 1/4 cup BBQ sauce and 1/4 cup rice vinegar. Stir to coat. Marinate for 20 minutes. Place on medium-high grill 6 minutes before adding the vegetables to the grill.
I am so envious that you are heading into summer. We are having to embrace winter and we feel very ripped-off because our summer was abysmal and never actually arrived. And now the days are getting shorter and the temperatures are dropping and I’m not enjoying it! Your spring dish looks very fresh and delicious and I’m sure it’s full of flavour. Excellent choice! xx
That’s right, I had forgotten that your seasons are opposite ours. If I had to endure another winter right now…yikes, I wouldn’t make it!
The dinner was simple and yes it was very flavorful! My husband raved about it. Funny how you can make something that takes hours to prepare that they say is “good”, or something that takes 10 minutes to prepare and they rave and rave. Men! 😉
Oh what a feast! Everything fresh, healthy and I bet delicious. I would want some of that yummy bruschetta for lunch today! 🙂
Have a wonderful week April!
Thank you! You have a wonderful week as well. The bruschetta is always my favorite part! 😉
You certainly do know how to celebrate Spring’s arrival! Everything sounds so delicious, although I have to admit being partial to bruschette. Your have such a great mix of flavors and must’ve been tasty.
Thank you! I’m pretty much partial to anything bread related. 😉
I agree with hotspice! So jealous 😛
I am missing a summer which never existed and heading into an antarctic winter!
But your dishes and spring spirit is definitely warming me up 😀
Choc Chip Uru
Awww…thank you! I feel sorry that you guys have to go into winter now. I’ll be posting a lot of spring and summer foods and pictures. You can live vicariously through me for the next few months! 🙂
Well.. we had lots of sun today, and a coolish/cold wind. So we’re inching ever closer to spring! Enjoy, the warmth would be so heavenly! This is the perfect spring meal, pretty color and fresh flavors:)
Thanks! Wanted to also let you know that the Doves are back. Was thankful to see them waddling around last night. Hadn’t seen them for several days and was getting worried. 🙂
Oh.. I’m sooo glad! 🙂 Happy Day!
Just look at how juicy and moist that chicken is. Yummy. And the kabob is definitely calling me. Yup, now I’m hungry lol. Time for lunch, hopefully I can have something equally delicious as these 🙂
That pesto sounds quite divine, maybe I shall have a summer of pestos..morning april c
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