spring has sprung and i am thrilled. i love the rain, and it’s been so wonderful having a wet winter (we needed it), but i am a summer girl and i'm ready for warmer weather.

now that it is lighter longer and we cut back the passion fruit vine that had taken over our yard, we are sprucing things up in the garden. wes spent the last two days reorganizing the whole yard and reinforcing all of our planting spaces and it looks amazing. a very far cry form the six foot tall bed of weeds we inherited when we moved in here together almost six years ago.

to assist in the garden spruce up, i headed to our local nursery to pick up some bee favorites, herbs and edible flowers. and the beautiful fresh basil i got had to go into today’s super refreshing paloma.

basil paloma

prep time: 3 minutes

active time: 1 minute

total time: 4 minutes

ingredients: 2 oz tequila. 3 oz fresh grapefruit juice + a small grapefruit wedge for garnish. club soda. 4 freshly chopped basil leaves + extra for garnish. 2 cups ice. shaker. edible flowers optional for garnish.

start by combining half the basil, the tequila and grapefruit juice in a shaker with half the ice. shake well to combine about thirty seconds, till the basil is beaten up and the oils released.

fill your serving glass with the rest of the basil and ice. pour the contents of your shaker over ice.

top off with club soda.

garnish with grapefruit wedge, basil sprig and edible flowers and serve.

xo, a

basil paloma

prep time: 3 minutes

active time: 1 minute

total time: 4 minutes

ingredients: 2 oz tequila. 3 oz fresh grapefruit juice + a small grapefruit wedge for garnish. club soda. 4 freshly chopped basil leaves + extra for garnish. 2 cups ice. shaker. edible flowers optional for garnish.

start by combining half the basil, the tequila and grapefruit juice in a shaker with half the ice. shake well to combine about thirty seconds, till the basil is beaten up and the oils released. fill your serving glass with the rest of the basil and ice. pour the contents of your shaker over ice. top off with club soda. garnish with grapefruit wedge, basil sprig and edible flowers and serve.

looking back on my childhood, there were plenty of signs i would end up as a cook. whenever there was a veggie platter at a social gathering i would go HARD for the cauliflower. other kids went straight for the carrots and celery. but i usually had no competition for the cauliflower.

as an adult it is still one of my favorite veggies and it is DELICIOUS roasted. throw in some curry powder and lemon yogurt and you have a healthy, flavor EXPLOSION.

this easy side dish is great warm in the early spring months, but is also amazing cold and will last you through all your summer dining needs.

curry roasted cauliflower + lemon yogurt & pistachio

serves: 6

prep time: 10 minutes

cook time: 25-30 minutes

total time: 40 minutes

ingredients: 3 tbs coconut oil, melted. 2 heads cauliflower, chopped into florets. 1 red onion, sliced .5 inch thick. .5 cup greek yogurt. 2 garlic cloves, minced. juice of 1 lemon. handful of cilantro leaves. 2 tbs chopped pistachios. 1 tsp curry powder. 1 tsp pink salt. .5 tsp freshly ground pepper. baking sheet. parchment paper.

start by preheating your oven to 425 degrees f. in a small bowl, combine the yogurt, lemon juice, garlic, two pinches of curry powder, two pinches of salt and a pinch of pepper. stir to combine and set aside. in a small bowl, combine the yogurt, lemon juice, garlic, two pinches of curry powder, two pinches of salt and a pinch of pepper.

stir to combine and set aside.

in a large bowl, combine the cauliflower, onion, melted coconut oil, curry powder, salt and pepper.

toss everything till evenly coated with oil and spice. cover your baking sheet with parchment paper and pour the cauliflower onto the sheet in an even layer.

roast for 25-30 minutes until the onions are caramelizing and the cauliflower is nicely browned. pour the cauliflower onto your serving platter.

drizzle with lemon yogurt.

sprinkle with pistachios and cilantro.

serve and enjoy.

xo, a

curry roasted cauliflower + lemon yogurt & pistachio

serves: 6

prep time: 10 minutes

cook time: 25-30 minutes

total time: 40 minutes

ingredients: 3 tbs coconut oil, melted. 2 heads cauliflower, chopped into florets. 1 red onion, sliced .5 inch thick. .5 cup greek yogurt. 2 garlic cloves, minced. juice of 1 lemon. handful of cilantro leaves. 2 tbs chopped pistachios. 1 tsp curry powder. 1 tsp pink salt. .5 tsp freshly ground pepper. baking sheet. parchment paper.

start by preheating your oven to 425 degrees f. in a small bowl, combine the yogurt, lemon juice, garlic, two pinches of curry powder, two pinches of salt and a pinch of pepper. stir to combine and set aside. in a large bowl, combine the cauliflower, onion, melted coconut oil, curry powder, salt and pepper. toss everything till evenly coated with oil and spice. cover your baking sheet with parchment paper and pour the cauliflower onto the sheet in an even layer. roast for 25-30 minutes until the onions are caramelizing and the cauliflower is nicely browned. pour the cauliflower onto your serving platter. drizzle with lemon yogurt. sprinkle with pistachios and cilantro. serve and enjoy.