We are finally into Spring! The trees are blooming and the flowers are growing. If you have tulips, daffodils or hyacinth, you may already have blooms but most certainly have buds if nothing else. It is a season of rebirth and growth. Doors and windows are flung open to air out the house from the staleness of winter air. We emerge from our homes more and more to enjoy the weather and start working in the yard. (Yard work for me means bonfire! Yes!) It is so nice and one of my favorite times of the year. The weather is not too hot yet.

Have you ever gone for a walk or lain in the backyard and just lost yourself in the beauty of Spring? Have you ever walked the path and reveled in God’s glory? Evidence of God is everywhere you look if you can just be still enough to see He is there. The birds take flight. The flowers bloom. Bees produce honey from the pollen. Babies are being born. The trees grow and produce fruit and nuts. From the blades of grass to the clouds in the sky, God’s beautiful creation is evident.

As a child, I would lie in the grass and read books and transport myself to a new world with every page I turned. I still lie in the grass, but these days it is to watch the birds fly by, to listen to the wind in the trees, to smell the fragrance of the fresh blooms on the peach trees. I give thanks for the beauty and blessings around me. If you will allow yourself the opportunity to be still, there is no telling what observations you may make. Sometimes, you see a bird you didn’t expect. Sometimes, a brightly colored beetle. Maybe you could catch a glimpse of a deer or a raccoon.

Speaking of observations, I was walking down the drive the other day and there are some absolutely beautiful butterflies out and about right now as well. I know some people like to mow as soon as those weeds start to grow, but if you can stand it a little longer, just hold off. A lot of those weeds have pollen those butterflies and bees desperately need right now.

More time outdoors means less time for cooking unless you are grilling. This is a season for fresh fruits and vegetables, salads and sandwiches, light dinners that are quick and easy to fix. It’s not hard to spend so much time outside you don’t have much time left for cooking dinner for you and your family. This week’s recipes are easy to put together and don’t take much time to cook either especially if you have leftovers (such as chicken) you can use to help make these dishes. Make your list and meet me in the kitchen for just a few minutes for some simple salads that will fill you up!

Avocado Shrimp Salad

3 cups Romaine lettuce, chopped

2 avocados - peeled, pitted, and sliced

2 tomatoes, diced

1 small sweet onion, chopped

1lb cooked small shrimp

1 pinch salt and pepper to taste

2 Tbsps. lime juice In large bowl, combine lettuce, tomatoes and on

In large bowl, combine lettuce, tomatoes and onion. Add salt and pepper to taste. Toss to mix well. Top with shrimp and avocado. Sprinkle with lime or lemon juice if desired.

Recipe adapted from allrecipes.com

Spring Pasta Salad

8oz rotini

3 carrots, chopped

2 cups strawberries, sliced

2 mandarins, peeled and separated

1 small bunch of greens (I used spinach but use whatever you like), washed, trimmed, chopped

1 yellow bell pepper, diced

½ cup bulk sunflower seeds

1 cup dried cherries

Lemon Honey Dressing:

½ cup extra virgin olive oil

¼ cup lemon juice

¼ cup honey

Bring large pot of salted water to a boil. Add pasta and cook until al dente. Drain, then rinse with cold water to cool. In large bowl, combine pasta, carrots, strawberries, mandarins, greens, bell pepper, sunflower seeds and the dried cherries and stir well to combine. In large mason jar or salad dressing container combine olive oil, lemon juice and honey and shake or whisk until it is mixed together. Pour half of dressing over pasta salad and gently stir to combine. Taste and adjust salt, pepper and more dressing if you like. Refrigerate until you are ready to serve. Recipe adapted from acedarspoon.com

Recipe adapted from acedarspoon.com

Simple Grilled Chicken Salad

2lbs. boneless, skinless chicken breasts

¼ cup olive oil

½ tsp. pepper

1 tsp. salt

Cream Citrus Dressing

½ tsp. salt

¼ cup sour cream ¾ cup olive oil

¾ cup olive oil

¼ tsp. pepper

1 Tbsp. Dijon mustard

2 Tbsps. honey

¼ cup white wine vinegar

¼ cup orange juice

¼ cup lemon juice

1 tsp. grated fresh garlic

The Salad

1 cup cherry tomatoes, sliced in half

8 cups spring mix greens

2 avocados, sliced

Prepare grill for medium heat. Pound chicken breasts to an even thickness. Brush both sides of chicken breasts with olive oil and season with salt and pepper. While grill is heating, prepare dressing. Place garlic, lemon juice, orange juice, white wine vinegar, honey, Dijon, salt and pepper into blender. Blend until smooth. With blender running, slowly stream in olive oil. Add sour cream and blend until smooth. Reserve 1 cup of dressing for salad. Place chicken on grill, cook for 3 minutes and turn. Start basting chicken with dressing. Cook for 4 minutes and turn again. Continue to baste chicken as it cooks, turning one additional time. About 15 minutes or until internal temperature of chicken reaches 165°F. Remove from grill and allow to rest while you prepare salad plates. Place spring greens over each plate and top with tomatoes and avocados. Slice chicken breasts thinly and place over vegetables. Top with dressing.

Recipe adapted from missinthekitchen.com

Turkey Cobb Salad

10 cups chopped romaine

1 cup chopped cooked turkey or use rotisserie chicken

1 medium tomato chopped

3 hardboiled eggs peeled and chopped

½ cup crumbled or feta cheese

Dressing of choice: red wine vinaigrette blue cheese or ranch

Spread lettuce in even layer on large serving platter. Place remaining ingredients, except dressing, across salad as desired. Serve immediately topped with desired dressing.

Recipe adapted from countrysidecravings.com