This pic is from lunch, actually; I almost made potato salad last night but the spuds ended up in the curry instead. So today I steamed cubed new potatoes and tossed them with olives, pickles, ramps, scallions, parsley, thyme, rosemary, and a dressing of olive oil, cider & balsamic vinegar, mustard, and lemon juice. Really tangy, creamy, and addictive, and served on a bed of mesclun.
For dinner, brown rice, pinto beans (soaked, then simmered with cumin and coriander seeds, onion, garlic, chile powder, cinnamon, and paprika) and a salsa of grape tomatoes, jalapeño, onion, cilantro, and lime. Rolled up in a whole wheat tortilla with avo, they hit the spot. Both of these meals show how quickly the gears shift when the weather warms up.