I doubt I will ever be immune to the glories of spring. Yes, spring does mean that we have officially plunged headlong into a new year, and I can no longer justify still struggling to remember to write "09" on documents or muttering "how time does fly..." in a rather dottily cliched fashion, but spring also means tiny tree buds, and awakening to a cacophony of birdsong...












and spring also means diminutive spinach leaves, and effulgent flecks of turmeric...




Golden Chickpea and Spinach Salad

2 T olive oil
2 onions, chopped
3 cloves garlic, minced
1/2 tsp turmeric
1 tsp cumin
1 tsp coriander
1 T cilantro
8 oz young spinach leaves
2 (14 oz) cans chickpeas, drained
1 tsp date sugar
2 roasted red bell peppers, chopped

~ In a large skillet or wok, saute the onions and garlic in the olive oil over medium-high heat until the onions are limp and translucent.
~ Add the turmeric, cumin, coriander, and cilantro, and saute just a bit more, until the spices are fragrant.
~ Toss in the spinach, chickpeas, date sugar, and roasted red pepper, and saute just until heated through.
~ Serve warm or cold...