I am honoring this Spring weather with a spring panzanella salad from smitten kitchen. I already have a bunch of asparagus, some red onion, garlic, white beans, etc. Just need to run over the Sunflower for some Italian bread and leeks. Yumm. I'll pair the salad with a warm twice baked sweet potato. Gotta be creative if you are a vegetarian!
I would love this cappuccino fudge cheesecake for dessert... but will save it for another night when I have more time and less desire to feel skinny.