This month’s Cooking Light Virtual Supper Club theme was picked by Val of More Than Burnt Toast. I love it…Spring is my absolute favorite time of year. I’m sure I am not alone with that sentiment. How can you not love seeing all the green start popping up after winter (especially after a winter like this past one!)…
What I love most about spring is the feeling of freshness it brings. Open windows, pleasant temperatures, lots of new fruits and vegetables, I just want to be outside all the time. And for me, all of this goes hand in hand with eating lighter and fresher…and this recipe gave me just that.
I picked Spring Giardiniera for this month for a couple of reasons:
1. It was super simple 2. It was super healthy 3. It looked like a perfect way to snack on vegetables that can sometimes get a little boring.
I served the crunchy pickled veggies at a get together and they were quite a hit. I continued to snack on them for days afterwards…especially right around that time of day right before dinner when I notice I tend to snack “mindlessly” on things that are probably not so good for me. I put a plate of this on the counter while I was cooking and it definitely did the trick.
To view the recipe for Spring Giardiniera click here…
The ladies of CL’s Virtual Supper Club put together a great menu to celebrate Spring’s arrival…
Jamie made … Strawberry Salad with Poppy Seed Dressing
Val made … Rosemary-Crusted Rack of Lamb with Balsamic Sauce
Shelby made … Zucchini Ribbons with Saffron Couscous
and for dessert Helene baked up some Raspberry-Almond Crumb Cake