SOOO ready for Spring

Soooo ready for some warmer, drier weather to arrive! So I'm using the power of positive thinking to create my desired balmy Sequim Spring to arrive! Young fresh veggies are my inspiration with sauteed ginger, leaks and sweet onions, in some olive oil and farm fresh butter.

Nash's is famous for their own sweet carrots but we are a few months away from their carrot crop, so we are using some California organics today. I finished the saute with a squeeze of fresh lemon to add that Spring time zing to the caramelized leeks and sweet onions.

Light and easy roasted (natural/hormone free) chicken hindquarters from Sunny Farm's butchery is simply oven roasted after coating with a mixture of1/2 cup Dijon mustard, juice of half a lemon, 2 Tablespoons Cumin powder, 1 teaspoon sea salt and 1 t. fresh ground pepper and 1 t. dried thyme. The chicken roasted at 350 degrees for about 45 minutes. The skin is crispy and full of flavor!

Because I'm on the "get here already" mind set for Spring, I'm doing another veggie dish and trying a new combo for fun. Fennel, red onion, fresh garlic, Pisillo peppers and more carrots

All we needed was a fine matchstick chop, a little farm butter and olive oil in the hot, not smoldering, saute pan for a few minutes of rapid fire heat and stirring. Kind of a stir fry minus the wok and the gas burner.
The balmy weather will come when Mother Nature is ready to share some heat but until then, I have my own little touch of Spring dinner tonight...the power of combining positive thoughts with amazing ingredients= a fantastically enjoyable meal! Chow for now!:)