Spring is fragrant and lovely in this little lakeside town.

Warm sunny days inspire herbs and fresh veggies and lots of salad!

My daughters loved this meal and the simple balsamic vinaigrette dressing on the salad.

Fresh and crunchy with warm and creamy; Perfection!

This chowder was so easy.

Ingredients:

2 Cups organic sweet corn
1 ½ cups half and half
½ cup milk
¼ cup chopped cilantro
1 cup finely grated Mexican cheese blend
3 cloves garlic
3 Tbspn organic sweet cream butter
¼ cup chopped roasted red pepper
¼ white onion chopped
½ Tbspn chili powder
Salt and pepper to taste

Method:

Add butter to medium sized sauté pot.
Add chopped garlic, chili powder, onion and corn and allow to sauté for a few minutes.
Add cilantro half and half and cheese.
Allow to cook then add milk; enough to create a smooth creamy consistency.
Serve warm and enjoy!

The winter blues are setting in and the best way that I know to combat this is with healthy fresh foods.

Today’s salad is one of my favorites as it has raspberries in it; sweet and juicy, full of antioxidants and vitamins.

I made an easy olive oil balsamic vinaigrette.

I put 2 parts olive oil to 1 part balsamic vinegar in a glass jar and shake it vigorously.

The result is a thick fully emulsified dressing that I can serve and store with ease.