Spring has arrived at last!
I spent much of the winter away (you go, girl!), but when I returned to New York City it was cold and gray. It even snowed on the first day of spring — not exactly the welcome I wanted after warm days in New Orleans and Atlanta. Trading flip-flops and t-shirts for coats, gloves, and earmuffs is always a shock. If I move to the tropics next winter, don’t be surprised.
Now, though, spring is really here. Warm weather in NYC brings out smiles, singing birds, louder music and friendly hellos. It’s like the city collectively thaws and reveals its warmer side. What better way to celebrate the change of season than with a bright Herbes de Provence dressing?
Local farmer’s markets
One of the things I love about warmer months in NYC is the farmer’s markets, also called green markets. All year long Maxx or I drop our compost at the Union Square market. In winter that usually means depositing food scraps in a frozen bin, but once spring produce arrives we come home loaded with fresh greens, beets, tomatoes, fruit and herbs — and often a few unfamiliar items we just had to try.
The market hums like a hive, and it feels like a small piece of heaven surrounded by fresh produce.
Even if the market isn’t yet in full swing, we can start enjoying crisp green salads with flavorful dressings right now.
I made a short cooking video to show how simple it is to make fresh dressings at home and to make a salad sing. Many people tell me they want to eat healthier, and my best tip is to eat more greens: salads, sautéed greens, green soups, pestos and green juices or smoothies. Greens are nutrient-dense, energizing and versatile — so go green!
Why focus on greens? They’re packed with vitamins, minerals, fiber and plant protein. Greens are alkalizing, which helps support healthy pH balance, and that contributes to overall wellbeing. If you think you don’t like salads, try this one — it might change your mind. And if salads still aren’t your thing, there are many other ways to get more greens into your diet.
Herbes de Provence
This Herbes de Provence vinaigrette is simple and bright. I often turn the salad into a full meal by adding avocado, beans or lentils, and grains like farro or quinoa. It’s delicious, satisfying and quick to prepare.
To celebrate greens I created the hashtag #glorytogreens. I’d love for more people to use it. Greens deserve respect — they’re the foundation of a balanced, healthy diet, full of healing nutrients and culinary possibilities.
If getting healthier is on your spring list, start by increasing your greens. Share photos of your green dishes on social media and tag them #glorytogreens and #sweetpotatosoul. Let’s support each other as we eat more greens and aim for better health.
#glorytogreens
Save now, cook later.
We’ll email this post to you so you can come back to it later.
Herbes de Provence Salad Dressing
Ingredients
- 2 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp maple syrup
- 1/2 teaspoon sea salt
- 1 tbsp herbes de Provence
- 1/4 cup extra virgin olive oil
Instructions
-
Combine all ingredients in a 10–12 oz jar and secure the lid.
-
Shake vigorously until the vinaigrette emulsifies.
-
Drizzle over your salad and enjoy.
Like this recipe? Rate and comment below!
