Yum! Avocado and strawberry salad

1 avocado
1 can organic sweet corn
1 c organic garbanzo beans
3 inch cube ginger, minced
4 strawberries, thinly sliced and quartered
Salt to taste
1/2 lime's juice

1. Drain and rinse corn and chick peas
2. Add to serving bowl and add salt, strawberries and ginger.
3. Mash avocado and add to main bowl
4. Mix and add like juice to taste

This is served great with a mild fish like Monkfish (for the pescos!), over cous-cous or alone. Also great for baby led weaning.

For baby; pumpkin noodles

This is a great recipe for baby-led weaning because it's nice and STICKY! Easy for those little hands to pick up, but also great for those little ones who insist on a utensil.

This is also a great recipe for those little ones who need some extra calories. The tahini, pumpkin and coconut milk all provide healthy fats and are a tasty alternative to coating their food in olive oil as some pediatricians recommend.

1/8 of a 1lb bag small egg noodles cooked and drained (or if preparing vegan, try orzo or barley (get creative!)
2-4 tbsp puréed pumpkin
1 tsp local honey (optional- for allergies)
1 tsp fresh minced or powdered ginger
1 garlic clove, minced
1/4 c light coconut milk
1 tbsp tahini
1c frozen mixed veggies

1. Over medium heat, add coconut milk, honey and veggies. Sauté for 5 minutes until garlic is tender. Stir often to avoid sticking.

2. Add pumpkin, tahini, ginger and noodles. Continue to cook for about 5 minutes over low heat.

3. Serve warm

Purple asparagus

Completely divine.

This is a newer version of asparagus that is picked young. It is thin, long and a beautiful shade of purple with a perfectly constraining lime green inside.

I cut the stalks into threes and sautéed in 2 tbsp butter for maybe 5-6 minutes in low heat. Add a dash of salt and 2 splashes balsamic vinegar and you have a delicious vegetable.

This can also easily be prepared vegan with olive oil or a vegan butter.

Rain!

April's showers bring May's flowers!

Companion gardening in an organic, small space with hanging herbs in reused pasta sauce jars.

Baby kale and mushroom sauté

4 cloves garlic, sliced
2 tbsp butter, melted
4 handfuls baby kale (the whole size small bag from the market)
1 handful deluxe mushroom blend (this was a hand picked selection of fresh mushrooms from the market. They were all buttery or nutty tasting, if that helps)
A dash of salt

1. Melt your butter on low and sauté garlic for 5 minutes.

2. Add kale and turn the heat up just a bit and sauté for 3 minutes. Add mushrooms and continue to sauté for a couple more minutes until kale has turned very dark green.

3. Sprinkle with dash of salt and serve.