It seems the warmer weather is finally here to stay, and we can confidently plant flowers and vegetables without the worry of a hard freeze. If you’re a fan of gardening or tending to plants and herbs, be sure to visit Cultivate Garden Shop located in the historic Frog Level district of Waynesville, N.C.
I recently watched a video of Carolyn Myss discussing how guidance works. She shared how she returned from teaching overseas and walked into her New Hampshire farmhouse only to feel that she could no longer live there. This house had been her home for ten years. Without taking her coat off, in twenty-two minutes flat, she had arranged for a neighbor to help her pack, her brother to fly down and drive a moving van, and asked her mother if she could stay with her until she decided where her next home would be.
As the weather warms and we have access to more local produce, I am craving all things fresh. With a light lemon/ dill dressing, this salad satisfies that craving completely. It works perfectly as a side dish in a larger meal, but with protein from the chickpeas and almonds, it can also serve as a light lunch or dinner on its own. Try it served over fresh greens for a hearty salad. To make vegan, just leave out the feta cheese.