What’s your favorite green? Right now, I’d have to admit that mine is swiss chard. I have these vivid memories of my mom sauteeing it with garlic and olive oil, and as simple as that sounds, it’s ridiculously delicious. So when I saw a vibrant bunch of red stems at the farmers market, I scooped them with Big Tasty Plans. You can thinly slice them raw into salads or on tacos, blanch them for a savory topping, or gently sauté them with alliums for a rad side dish.

These big, leafy creatures are full of nutrients too. Vitamin K, A, and C are found in the gorgeous leaves and stems, similar to other plants in the chenopod family (think beets, spinach, and quinoa). To ensure your chard has the most nutrients possible, pick ones that have firm stalks and crisp leaves with no browning or yellowing.

Maybe it’s my mom’s Italian background, but I thought these savory veggies would go great with fresh pasta. After window shopping in Eataly, I found some beautiful orecchiette to pair it with. (Do you window shop for food too? Is that kinda crazy?) The tender little “ears” are perfect for scooping up morsels of chickpea, garlic, and onion. Then, the tender leaves of swiss chard and basil swaddle them in green, earthy flavor. Hot dang, this tasty dish knocked my tastebudded socks off!

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What’s more refreshing than drinking your veggies? Ever since the greenmarket started overflowing with spring vegetables and fruit, I’ve been hankering for more fresh juices. Rhubarb lemonade! Spinach beet juice! Celery agua fresca! (Just kidding on that last one…maybe.) And now, cucumber mint tonic.

Cucumber and mint work together as seamlessly avocado and lime, but here’s the kicker: add in a hearty amount of apple cider vinegar. Yes, the stuff you use to attract houseflies and soothe sunburns. Shockingly, when mixed with cukes and mint the result is sweet, rejuvenating, and tangy in the best way. I found out this fun food fact thanks to The New Persian Kitchen on Genius Recipes.

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Moms are the best. Or at least, I think my momma is the best person in the world. Along with rearing two great children, she’s an amazing person to boot. I’m thankful for the way she taught me to love vegetables, how she stays true to who she is no matter what, her entrepreneurial spirit, and the unlimited love she pours into her family. Even when I was an obnoxious, sassy teen, I still recognized what a beautiful role model she is. And now that I’m making my own way, I’ve come to appreciate the light she is even more.

So I hope that you have the chance to give thanks to your mom tomorrow. And if homemade food is planned, then I highly recommend this flavorful, seasonal dish full of roasted asparagus, sweet carrots, and savory tart crust. It’s good stuff.

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Woo, spring. Now that the weather’s graciously warmer, Hoyd and I have been traveling more. Recently, we ventured up north to Beacon, NY!

Beacon itself was great to walk about in. Several art studios and shops kept their doors open in the 65° warmth, so we met some awesome folks. And of course, invested in their wares. I bought the Son of Man for Hoyd, and later he treated me to some baller aged white balsamic vinegar. (I quickly found out the vinegar is citrusy, tangy, and great drizzled on any plate of greens.) Sweet stuff!

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