Did Someone Say Spring?

Spring! It’s here. My CSA box this week was full of color to prove it. There were purple, yellow, and orange carrots, grapefruits, new potatoes, broccoli, and spring onions. Trying to use up some leftover potatoes from last night’s dinner, I decided to make a colorful potato salad for lunch.


Instead of mixing everything together, I chose to drizzle the dressing on top. At lunch, I’ll stir everything up, and it will be a lot fresher tasting.

The Menu:

  • Colorful Potato Salad
  • Mint & Lavender Water

I made the potatoes last night by quartering them, boiling them for about 15-20 minutes, and searing them in a hot cast iron pan with olive oil, salt, and spices.

Colorful Potato Salad:

  • 8 leftover new potato wedges
  • 2 spring onions
  • 3 small green peppers (or one regular bell pepper), rinsed
  • 5 small heirloom carrots (or one regular carrot), rinsed
  • 1 stalk of broccoli, rinsed
  • 1 lemon wedge
  • 1/4 cup of homemade artichoke hummus*
  • 1 tbs of water
  • 1 tsp of olive oil
  • 1 pinch (each) of cayenne pepper, salt, and black pepper

*I made this by adapting a previous recipe for artichoke spread. All I did was add about 2 cups of cooked garbanzo beans.



  1. Slice the leftover potato wedges into triangles, and set them in the container.
  2. Chop all the vegetables. Dice the spring onions into fine pieces. Slice the carrots and broccoli stalk into very thin rounds. Chop the broccoli tops into fine pieces, too. Cut the peppers into little square chunks about a half-inch in size.
  3. Mix the chopped vegetables in a bowl, and pour them into the other half of the lunch container next to the potato triangles.
  4. In another bowl, combine the artichoke hummus, water, olive oil, and spices. Squeeze the lemon wedge over the bowl, and lightly beat the dressing together with a fork. Drizzle the dressing over the vegetables and potatoes.
  5. Cover the container with the lid. At lunch, use a fork to mix the dressing into the ingredients.


Lavender & Mint Water:

  • 2 sprigs of fresh mint, rinsed
  • 1 tsp of dried lavender
  • 6-8 cups of water


  1. Pour the water into a glass jug.
  2. Sprinkle the lavender and mint sprigs into the water.
  3. Cover the jug and set it in the refrigerator overnight.
  4. In the morning, pour the water into a water bottle. Use a mesh sieve to catch bits of lavender or mint.


 Lavender and mint are both good stomach soothers, and they aid in digestion. I love the cooling flavor they add to water, too.


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