When spring arrives, I like to highlight fresh produce. Markets fill with bountiful color,

variety, and the undeniable flavors of the season’s first fruits and vegetables. Fall and winter

produce gets us through the cozy months with long-simmered recipes, but springtime produce

means quick cooking, bright, fresh flavors, and a renewed call to remember our favorite plant-

based recipes.

Salads, warm or cold, are spring’s best friend. A great salad is like a party, and every guest brings something special to the gathering. Texture, flavor, salt, acid, fat, protein, and fresh veggies each have a role to play. Salads can of course be lettuce-based, but thinking outside the lettuce box can yield fun results! If lettuce is your star, however, remember the lettuce-to-dressing guideline: heavier dressings like buttermilk, blue cheese or Caesar need stout lettuces (think romaine or iceberg), while vinaigrettes dress delicate lettuces like baby greens, spinach, or

butter lettuce perfectly.

If salad is the meal, protein is key. Grilled chicken, shrimp, fish, or steak are always welcome. But if you’re wanting to stay plant-based, legumes like chickpeas or other beans work great. Grains like quinoa or even egg pasta add extra protein, as well as texture and variety. Remember to season your protein before adding it to your salad. Marinate those meats and be sure to add plenty of salt to grains or pasta while cooking.

Dressings are an art, but not difficult. The basic vinaigrette formula is always one part acid to three parts oil. To this basic ratio, add chopped shallots, a teaspoon of Dijon mustard, a little honey, salt, pepper, fresh herbs, chiles, you name it. An immersion blender is your best friend when making a quick vinaigrette. I usually don’t make enough salad dressing to catch the blades in my full-size blender, so I routinely use my immersion blender and a tall measuring cup. The immersion blender makes short work of emulsifying vinaigrettes.

Texture and flavor in salads take a so-so dish to new levels of yum. When you need to add texture, think crunchy vegetables, homemade croutons, crispy fried onions, bacon, or toasted nuts. Flavor is always elevated by the use of fresh herbs. Think fresh dill in a seafood and lemon salad, torn fresh basil in an antipasto salad, or fresh cilantro leaves in a Thai chicken salad. This month’s recipe has lots going on. It’s packed full of spring vegetables and can be served warm, cold, or at room temperature. The addition of grilled chicken keeps it high protein, but since it also contains chickpeas and pasta, it could easily be a meal without the chicken. A bright, fresh mediterranean lemon vinaigrette adds flavor while keeping the dish light. Finally, a little feta and fresh parsley add a salty bite, freshness, and visual appeal.

What better way to welcome spring than with delicious plant-based dishes. Every spring I love to wind my way through the farmers market with fresh eyes, looking for treasures sure to bring color and great flavor to my table. Cheers to spring and to salads, and happy cooking, everyone!

Preheat oven to 375 degrees. Line two large sheet pans with parchment. Toss the broccoli, zucchini, and yellow squash with one tablespoon of the olive oil, and season with salt and pepper. Roast until just tender, about 8 minutes. Toss the red bell peppers, red onions, and baby gold potatoes with the remaining one tablespoon of olive oil, salt, and pepper. Roast until tender and browned, about 30 minutes.

While the vegetables are roasting, season this chicken breasts well with salt and pepper or your

seasoning of choice. Grill or pan sear over medium high heat until done. Set aside to rest, then slice.

Combine the ingredients for the vinaigrette and whisk well or blend with an immersion blender.

In a large bowl, toss the vegetables, pasta, chickpeas, and chicken with enough vinaigrette to

coat. Once plated, top with crumbled feta and fresh parsley. Serve warm, cold, or at room

temperature. Serves 4.