I had watercress for the first time last spring. My grandma served it to me on butter bread. A simple way to use some of the first spring greens!
I also have spinach early this year thanks to my cold frame. We’ve been eating it in large salads (or sautéed with butter and salt) because we are almost out of green veggies in the freezer. Only two meals of beans left!
(But the asparagus is up! We shall soon feast on garden goodies every day.)
My current favorite spinach salad has toasted almonds, cheddar cheese, and raisins on top. I use this dressing or just a balsamic vinegar and walnut oil.
So there you go. A simple spring lunch.