You don't have to wait for spring to make something fresh

All the blue skies and daylight we've been having have been utterly cruel and deceptive, looking very much like the onset of a warmer season, until we step outside and realize it's just as cold and blustery as winter.

Sometimes, when the weather doesn't do what we want or expect it to do, we try to force it to comply by doing things like packing away our winter clothes and boots or changing over the tires on the vehicles earlier than we probably should. As if to raise our fists in resistance and say, "Get outta here, winter. We are done with you. Haven't you seen the calendar?!" And, not surprisingly, winter always overstays her welcome, dragging her feet and leaving a muddy mess on her way out the door.

Whether the weather cooperates with the calendar or not, our taste buds inevitably begin to switch over. And then we live in the tension of craving things that can't yet be reconciled with the temperature. It may be zero degrees outside when I step out the door to take the kids to school, but that doesn't stop me from wanting a cool smoothie for lunch or a fresh green salad with lean chicken and berries for dinner that same night.

Sometimes the weather dictates the food on our plate. Other times, we use the food on our plates to rebel against what we can't control and try to coax the weather along in the right direction. We also use the food on our plate to remind ourselves that winter won't last forever. Be encouraged, Alaskans, summer is coming. In the meantime, eat salad and dream of warmer days.

Chicken and blackberry spinach salad

Serves 2

5 ounces baby spinach

1/2 cup quinoa, cooked and cooled

2 boneless skinless chicken breast halves, seasoned with salt and pepper, cooked and sliced

6 ounces fresh blackberries, divided

1/3 cup crumbled goat cheese or feta

1/4 cup pecan halves, roughly chopped

1 ripe avocado, sliced

For the blackberry balsamic dressing:

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

2 teaspoons dijon mustard

5 fresh blackberries

1 garlic clove

salt and freshly cracked black pepper

1. To assemble the salad: Divide the spinach onto two large plates. Spoon half of the quinoa over top of the spinach on each plate. Lay the sliced chicken across the salads. Set aside 5 blackberries for the dressing. Sprinkle the remaining blackberries over the salad, followed by the cheese and the pecans. Add half of the avocado to each salad.

To a food processor, add the vinegar, oil, mustard, blackberries, garlic, salt and pepper. Whirl until emulsified. Drizzle the dressing over the salads. Serve.

Maya Wilson lives in Kenai and blogs about food at alaskafromscratch.com. Have a food question or recipe request? Email maya@alaskafromscratch.com and your inquiry may appear in a future column.