All those springtime veggies are now available to us, and it’s time to fall in love again with simplicity. It’s also a time for experimentation. I hope you are checking out those organic yummies. Here’s how I made my lunch today:

Brown almond slivers in a toaster oven or broiler and set aside. (Careful not to burn them, as I often do…) In boiling water, cook an appropriate amount of pasta such as Barilla Plus Penne or Farfalle. While it is cooking, in a skillet sauté in a very small amount of a light oil such as sunflower or safflower equal portions of fresh thinly sliced onions, red pepper, yellow squash, and asparagus. Do not overcook; veggies should still have a bit of crunch. When the pasta is done, drain the pasta, combine it with veggies, toasted almonds, and some grated fresh parmesan cheese. It is so colorful! Serve with some fresh grapes or mango or other fruit,, and enjoy perhaps a glass of water with a hint of lemon or lime or raspberry or pineapple or whatever else you have on hand or like. This meal is so easy, and so light, tasty, and healthy! Enjoy. Then I hope you go out and smell the roses, the lilies, the other springtime flowers…Ahhhhh, breathe deep and sigh. It is spring!