Garlic Roasted Potato and Spinach Salad with Eggs

Spring is a wonderful time to simplify- to throw open the windows, linger a bit longer outside (enjoying the sun), and go back to the basics of cooking. I think it’s easy to get overwhelmed when it comes to recipes. I see some recipes on Pinterest and I can’t help but think how long the ingredient lists must be.

While there is a time for that, I don’t believe it is spring. This is the time of year to lightly cook some asparagus, top it with an egg, and call it a meal or pull radishes/green onions from the ground, rinse them off, and eat them raw by dipping them into a bit of salt (a favorite of grandfather’s.) My spring motto: Light meals, simple flavors (and in this context- simple is not a bad word.

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