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Wink at spring

While the misty haze of fireworks left behind by an old year slowly lifts and a shy sun shines her light on a new year, I reminisce the last few weeks. Delightful weeks, yet weeks of abundance. Weeks in which we let ourselves go completely, in a culinary way. When the new year arrives, we tighten our belts, literally. Starting January, we go back to eating stew and we all make resolutions to diet. A rare moment in which prosperity is measurable, if only just briefly. I don’t diet, ever. By eating healthy with awareness and variation, I simply have no need for it. But when culinary times quiet down in January, I too long for ‘normal food’. In my case this always means making pure and honest food choices, in addition to eating a lot of vegetables. I simply adore vegetables, provided they are seasonal. Strangely enough, comes January, I’m fed up with winter dishes. Every New Year’s Day holds the promise of a new spring and despite the fact that – in the Netherlands at least - we have to endure quite a few months of winter still, I long for spring, certainly on my plate. Or a mere wink at spring with winter harvest, at least. A good example of winter harvest is cabbage, or kale, in all its wonderful varieties. A vegetable that has found its way to all world cuisines. A vegetable ideal for unlimited variation. From soup to stew and most definitely salad. A vegetable that symbolizes birth, how appropriate at the beginning of a new year. As a new year blossoms, I feel culinary inspired all over again. 2013 will be the year in which we shall relish rare (and known) veggies and shall thoroughly savor salads together! I wish you all a delightful new year! Culinary greetings, Larisse van der Haar-Buijze (Nederland) author |culinary writer | TV-chef |trainer-coach www.larisse.nl

Wink at spring

Salad story by

Larisse

Larisse

Salad blogger / food writer

Cooking, baking and writing recipes has long been my passion and I spend quite a few hours in my kitchen. In 2010 I started my company Larisse® and later that year my first cookbook, ‘Lekker... Read more