Spring in the Canary Kitchen

Picking loquats from the tree in front of my house.

We're actually having Spring in Texas.  After living here for nearly 10 years, it's a little surreal that it's nearly May and we're not already flirting with triple digits.  In fact, we're still enjoying evenings in the 60s and 70s, perfect for hot tea and snuggling.  And with the grass, flowers, vegetables, and plants actually having a fighting chance and thriving vibrantly everywhere you look, I've found another level of inspiration for my cooking and baking.

So for today's post, I decided to share some glimpses into the everyday beauty of the season as well as recent highlights from my adventures in the kitchen, courtesy of Instagram. 

Raw Salad of Sprouted Red Lentils, Zucchini, Carrots, & Scallions.

Marbled Banana Walnut Brownies inspired by Chunky Monkey.

Passion Flower: Beautifully Different.

Curried Hummus with Sprouted Lentils over Mesclun.

Sweet & Salty Crepes with Sunbutter, Hemp Hearts, & Nutritional Yeast.

Pure Magic.

Morning light through the branches.

Sun setting as a cold front rolls in.

Endive with Grapefruit, Avocado, Pepitas, & a Citrus-Garlic Vinaigrette.

Fresh Fava Beans with Olive Oil, Balsamic Vinegar, and Red Sea Salt.

True Colors.

May the Spring season bring you beauty in sunshine, cool breezes, and the green of awakening plants and flowers.  And within that beauty, may you find opportunities to smile, to laugh, to share, and to love.

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For more of the world through my eyes, as well as additional glimpses into 
the Canary Kitchen, follow me on Instagram or Statigram at @thecanaryfiles.