A Michigan spring is not unlike a riot. Tree branches erupt with bright green buds, migratory birds flood the skies as they return to nesting grounds, and the roaring song of the spring peeper drowns out all else in the marshes near our home. It is nothing short of fierce and impassioned.
Markets are exploding with spring produce and I am digging peas and asparagus. Don’t get me wrong, I like root vegetables as much as the next person but my palate is ready for bright spring flavors. With roasted asparagus, fresh mint, and sunny lemon, this quinoa dish is perfect for ringing in the season.
After the long winter we had, I am deeply grateful for sandals, light jackets, and long walks through the park with the dogs. With the warming temps comes fishing season and I know Jay is ready to get back to work chartering fishing trips for salmon-hungry customers. And I am ready to restock our freezer with bright pink coho salmon that gather along the Lake Michigan coastline this time of year. But in the meantime, I’m making the most with spring veggies.
This recipe makes a big batch, but if you’re down with meal prep then you’ll appreciate the amount of leftovers you’ll have. They freeze beautifully and can be enjoyed straight from the fridge or rewarmed for a couple minutes in the microwave.