Spring is an exciting time. My peony has grown about a foot in the past week, and I’m eagerly watching the buds for the first sign of blooms. Eric and I have been planning our garden, and Clara has asked nearly every day when we’ll get to have orange “matoes” (that’s Sungold tomatoes) again. She’s excitedly pointed out every tree in our neighborhood that’s bloomed with flowers, and not a day goes by she doesn’t ask to wear a dress and play outside.
You’d think warmer weather and longer days would mean more posting here, but this time of year has the opposite effect on me. I’d rather be playing outside or going on a post-dinner walk than trying to photograph dinner. I love sharing recipes and stories with all of you, but I’m so fed up with the inauthenticity that exists on the internet, especially on blogs, and that has also contributed to it being quiet here. I mean, it’s not like I’m going to miss out on a driveway picnic or cloud-gazing with Clara to come in and write. Know what I mean? I’m not going anywhere; I just felt the need to explain what’s been going on behind the scenes.
Now that that’s out of the way, let’s talk about this salad. It’s full of ingredients I love, is a wonderful springtime side and also works just as well as an easy lunch. It’s fresh and bright, and we couldn’t get enough of it. I made it as a side to a lemony chicken dish, and we enjoyed the leftovers for lunch the next couple of days. This would be great for a cookout because it’s not laden in a creamy sauce (is it just me, or does anyone else get totally grossed out by those sitting in the sun for long periods of time?). Instead, it’s got a light dressing of lemon juice and olive oil. I also think it would be fantastic with peas instead of, or in addition to, the asparagus. You can also swap out the grains for your favorite kind, but I loved this combo of pearled couscous and nutty farro.