Asparagus with Walnut-Lemon Vinaigrette

Asparagus season is short and sweet, so we take full advantage and eat as much as we can during these months.  One of my favorite ways of preparing asparagus is with a light lemon dressing that uses walnut oil, rather than olive oil, for an earthier taste that matches the cold temperatures outside.

Quinoa Tabbouleh with Mint

Regardless of how you spell it, tabbouleh is amazing. This staple of Middle Eastern restaurants gets a makeover by replacing bulgur wheat with quinoa for a nuttier taste that nicely balances the slight bitterness of parsley and lemon.  Revel in the fact that this side dish is gluten-free, or that it contains enough protein to hold up as a meal itself.