I've come to realize something about myself. I'm just not inspired by winter foods. I like the root vegetable family, but there are only so many roasted carrots, beets and parsnips I can take before I find myself backing away from the stove and calling for takeout Chinese again. Winter saps my creativity, especially when I know how wonderful, bright and inspiring food can taste with so little effort (I know that many of you are able to create amazing things with foods available in Winter. For some reason, I seem to be stunted in this area). As we creep closer to spring and farmers market season (my beloved Headhouse Square Market opens May 4th), I am tingling with anticipation.
The salad you see above is how I've gotten through the winter--by buying carbon heavy imported vegetables and wishing for Spring (the environmentalist in me cringes). How have you all managed to fend off the apathy of Winter cooking and keep your food interesting and appealing?
