The predicted, celebrated and at once startling rush of spring in Colorado is here, with all possible weather variations – making me feel, after these many, many long strange months of the pandemic – a welcome, grateful giddiness some days and moments of joy that feel a little foreign, a little unexpected, yet familiar, too, on others. Like the day I discovered these gorgeous early spring flowers blooming just six days after getting slammed with two feet of blizzardy Colorado snow, on the so-called “hell strip” just outside our city’s beautiful botanic gardens.

I took dozens of photos that day, in midst of Spring Equinox bliss, here in the northern hemisphere. And with spring, and snow melting off my community garden plot, I was itching to get my hands in the dirt and on my shovel once again.

With an enthusiastic handful of seeds at the ready, I finally got over to the garden, the soil perfectly damp, and at this point in April, nearly everything here is in the ground. We’ve had quite a few periodic snows, so I’m excited to see some of these sweet sprouts when the latest round melts away.

My little rented bit of Earth …

And though I haven’t posted in a long, long, LONG while, I have been eating, and eating very well in a simple, straightforward, streamlined sort of way. One recipe I’ve loved changing up over the years is pesto. Pesto with a variety of herbs, and nuts. This lilting dill pistachio pesto whirled back into my kitchen and into a few delicious dishes in my home. I hope you enjoy it, too. It’s also excellent with fish.

Dill Pistachio Pesto

This bright, beautiful pesto is excellent for many dishes, below here with roast hasselback potatoes, golden beets, carrots, onions and organic chicken thighs, as well as a simple, lovely asparagus penne pasta, or in an omelette, like I cooked today, with fresh baby spinach and sharp white New York cheddar cheese. Makes about 1 cup.

In food processor, puree-

• 1 c. packed fresh dill
• small handful roast pistachios
• 2 large cloves garlic
• 1/4 c. shredded Asiago or Parmesan cheese, if desired
• 2 tbsp. lemon juice
• 1 tbsp. lemon zest
• 1/4 c. olive oil, added slowly

Yes, oh yes, it’s springtime in the Rockies!

May the beauty of nature continue to be a balm for us all, and may we care for all the Earth just as for all of our cherished gardens. And may you share and enjoy simple, delicious delights around your kitchen tables, and take yourself smiling, here and there amongst the flowers.

More pesto, and more snow below!

Snow! and Grilled Asparagus Pizza with Oregano Lemon Pesto

Carrot Top Pesto – “root to stem” deliciousness

Golden Beet Fritters with Pesto Greens and Smoked Paprika Cream

Grilled Vegetable Ratatouille with French Pistou