Photo By: Tomoko Uju / @ujitomo
Well Hello, Spring!
Spring has sprung. Ok, well, let’s be honest. When it comes to Chicagoland weather, we can experience all four seasons in one day.
However, Spring is officially here and that means our homes will have a completely different feel for the next several months.
When I think of Spring in the home I think of tulips, windows open, happy houseplants, and white wine. Although I won’t be having any of the latter for a few more months still, I sure do miss it.
Two of my favorite white wines are viognier and vinho verde. Like almost anything, you can find a couple of delightful bottles at our local Trader Joe’s.
And speaking of tulips, if you notice they’re a little on the limp side, go ahead and place a penny in the bottom of the vase to help lift them up. It’s a great little trick that actually works! Oh and be sure to cut all of your flower stems at a 45-degree angle…they’ll be happy you did.
Our mom, June, was a florist so I picked up a tip or two from her back in the day.
Now when it comes to Spring food I always have big, beautiful salads on my mind. With the change of seasons, there are so many incredible ways to get creative with fresh and vibrant ingredients.
One of the best salads (and most popular) we have on our blog is our Roasted Potato and Arugula Salad. The real star of the show here: the dressing! As our Spring gift to you, here is the recipe.
Salad Ingredients:
- 6 c. arugula
- 1/2 c. shaved parmesan cheese
- 2-3 tbsp. olive oil
- 1 clove garlic, minced
- 2 lbs. small potatoes cut into 3/4 inch pieces
- 3 tbsp. olive oil
- 3/4 tsp. crumbled dry rosemary
- 3/4 tsp. kosher salt
Dressing Ingredients:
- 1/2 c. mayonnaise
- 1 tsp. grated lemon zest
- 2-3 tbsp. lemon juice
- 2-4 garlic cloves, crushed through a garlic press
Salad Instructions:
- Preheat the oven to 450 degrees.
- Toss potatoes, olive oil, rosemary, salt, and minced garlic clove together and roast in a shallow pan for 40 minutes or until potatoes are crisp and browned.
- Place mayo, salt, grated lemon zest, lemon juice, and crushed garlic in a mason jar and shake until all items are combined.
- Allow the potatoes to cool then combine with arugula. Add dressing and toss.
Please note that the dressing is best made ahead of time so flavors can blend.
The best thing about this salad is getting creative with it. I love to add blanched green beans or asparagus to it. Grilled salmon or chicken would make a wonderful accompaniment. Lastly, a chilled white wine would pair beautifully!
Bring this salad to the next party you attend and I promise you, people will flip over it. It’s that good.
Springtime also offers the perfect time of the year to spring clean and prepare our backyard for outdoor living.
Time to stow away the sweaters and bring out lighter pieces for warmer temps. One of our favorite women-owned businesses in town is Vintage Charm.
Owner, Nancy Allodi, has curated the perfect shop for the needs of any occasion. I’ve even been able to dress my baby bump with some of her beautiful options. If you happen to shop online, you can use our code TSP15 for 15% off of your purchase. Hey, who doesn’t love a discount?
And then there’s creating that outdoor space. Being midwesterners we all know we have a limited amount of time to fully embrace outdoor home life, so making the most of it is imperative. We keep our Solo Stove firepit out all year round because bonfires are a way of life. Throw in a few Adirondack chairs, plant some veggies and seasonal flowers, and LIFE IS GOOD.
In the event you need to spruce up your yard, Hortons on La Grange Road will have literally everything you need for a cozy outdoor space. From outdoor lighting and firepits to table sets and pots for your plants, you’ll be set.
The Sister Project hopes you have a lovely Spring and that your home feels brighter and lighter with the shift of seasons.
Oh, and keep your eyes peeled for our FRESH AF Spring Candle launching this month. It will have your home stinking oh so good!
Ciao for now,
Lauren
Would love to try this salad recipe, but you don’t say when to add the shaved Parmesan. With the arugula? Or on the potatoes before/after roasting? BTW: You may remember my daughter, Mary Rodeghier, from grade school at St. John’s. Long time ago. Love your column in Hillgrove Avenue Magazine and your posts on Instagram.