If February’s color is RED, then March is definitely colored GREEN—green for Spring, green for St. Patrick’s Day, and green for spring-is-coming foods, such as asparagus, leafy greens, and green onions.

Next month I hope to feature some green recipes that everyone can enjoy, such as avocado dressing, asparagus salad, and leafy greens such as kale.

Above is a photo from an earlier blog on asparagus, just to tempt you and pique your SPRING palate.

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