Spring Thing

Shopping for spring fruits and vegetables is a lot of fun--especially at your local farmer's market. Once you find yours, be sure to bring reusable bags or a pretty basket and get ready to fill its insides with goodness.

While they are not so exotic to those of us who spend most of our time in the West, I especially like bananas, oranges, and apples because they are ready to eat once they are well-washed and I can pick them up quickly as I am leaving home and pack them in my purse.

For an adventure in recipes try making a quick fruit pie or a veggie dip.

Two recipes I like:

Fruit Pie

Ingredients:

1 1/2 tbsp corn starch

1 20 ounce can crushed pineapple in juice

3 fresh peaches, sliced, or 1 20 ounce can sliced peaches, drained

1/2 cup fresh blueberries

1 pint fresh strawberries, sliced

1 pre-made pie crust

Preparation:

In a medium saucepan, combine the cornstarch with 3 tablespoons of the pineapple juice. Add the remaining juice and pineapple and cook over medium heat until thickened about 5 to 7 minutes.

Veggie Dip

2 medium sized avocados

2 small roma tomatoes

1 clove of diced or crushed garlic

1/4 cup fresh cilantro

1/8 tsp. fresh lemon juice

2 Tbs diced red onion

Peel and core out avocados and mash them until you reach a thick consistency Add additional ingredients
Serve with pita triangles, toasted and brushed with a vegetarian butter or ghee. Enjoy!