YOGURT AND CHIVES VEGGIE DIP

I tried this dip over the weekend at a food styling event, and loved it. It's easy and healthy and a great way to eat all those spring veggies

METHOD:
Mix plain greek yogurt with lemon juice to taste and chives. Could also mix up to use lime juice and other herbs. Add salt and pepper and enjoy! So fast and so simple. 

LEMON AND MINT COCKTAIL

Here's a simple and fresh cocktail idea for spring. My general rule of thumb for cocktails is alcohol plus citrus plus a filler, like sparkling water or (lately) ginger beer.

METHOD:
1. A shot or two of alcohol of your choice (in this case, tequila, but gin is also a favorite)

2. The juice of half a lime or lemon. (We have this squeezer and it's awesome.)

3. Fill the remaining with sparkling water, ginger beer, or a combination of the two.

4. Shake in a cocktail shaker if you have one, or if not just swirl with a straw. Strain over ice (if shaken) and add a sprig of fresh herbs.

Enjoy! This one is summery, light and refreshing. 

SIMPLE SPRING SALAD

We styled this salad last weekend at the Local Haven workshop, and I wanted to expand on it to share a simple idea for a spring salad and my foolproof, inexact (as always) dressing. 

GREENS: Any will work! This salad has a blend of spinach, fraise, and arugula. 

VEGGIES: anything you like. This one has sliced and whole radishes and carrots. Spring peas would also be lovely, as well as avocado.

HERBS: I love throwing fresh herbs on anything. I often use basil and dill, and this salad also has mint, which my husband isn't a fan of so I leave that one out. The herbs really add so much fragrance and flavor, I can't get enough. 

DRESSING: We often combine lemon juice and oil in a 1:1 ratio, but I like it more tart than most. You could also do balsamic and oil, whisked with a little dijon and salt and pepper. Divine. 

Enjoy!