The arrival of spring means it’s time to shelve the heavy winter menus and dress up our plates with fresh produce and brilliantly colored foods.

Warm Spring Vegetable Salad with Simple Grilled Salmon {serves 4}
Salmon ingredients
4, 6 oz. filets of salmon
1/2 tsp. sea salt
1/4 tsp. coriander
1/4 tsp. ground pepper
olive oil

Salad ingredients
8 radishes, washed and halved
1 cup spring or sugar peas
1 cup petite carrots, quartered
1/2 cup artichoke hearts, quartered
and marinated
1 head petite bok choy, cut     lengthwise
and cored
1 cup spinach, washed
1 cup arugula, washed

Vinaigrette ingredients
2 oranges, segmented
1/4 cup rice wine vinegar
1 cup grape seed oil
1 tbs. tarragon
Sea salt and pepper to taste

In medium bowl, whisk together all ingredients for the vinaigrette and set aside. Toss radishes, peas, carrots, artichoke hearts and bok choy with vinaigrette. Heat a sauté pan on medium-high heat and add vegetables, except the bok choy. Sauté vegetables for 2 minutes and set aside. Sauté the bok choy for 1 minute or until it wilts. Serve the warm vegetables over the spinach and arugula.

Heat the grill over medium-high heat on one side and low heat on the other. Rub the salmon with the olive oil and sprinkle with salt and coriander. Place the salmon flesh side down on the high heat side of the grill and sear for 1–2 minutes. Flip the salmon and continue cooking on the lower side of the grill for 5–7 minutes. Brush with some of the remaining vinaigrette from the vegetables and serve.

White Bean Soup with Kale {serves 4}
1/2 lb. Great Northern white beans soaked in water overnight, covered and refrigerated
2 tbs. olive oil
1/2 cup yellow onion, minced
1 tbs. shallot, minced
1½ cloves of garlic, minced
1 large carrot, sliced into 1/4 inch rounds
1/4 cup apple cider vinegar
8 cups chicken or vegetable stock
1/2 cups green cabbage, julienned
1 bunch kale, washed and julienned
1½ tsp. fresh thyme
Sea salt and white pepper to taste
Heat sauce pan or stock pot on medium high heat. Add oil and let it heat through. Add onion, shallot and carrots and heat until onions are translucent, about 3–4 minutes. Add garlic and sauté for another minute. Deglaze or add vinegar to the pot. Add stock and bring to a boil, then turn to simmer. Add beans, cabbage and kale and simmer until cabbage and kale are tender, about 5–10 minutes. Finish with thyme, salt and pepper and serve.