Choose golden YELLOW chunks of pineapple, ruby RED strawberries and BLUE berries for the primary colors. Add sunny ORANGE mandarin sections, PURPLE grapes and bright GREEN slices of kiwi to represent the secondary colors.

Voila! A beautiful, light dessert.

Fruit:1 pineapple, cored and cut into chunks

2 pints of strawberries, cut into quarters

2 pints blueberries, rinsed

24 oz. mandarin orange sections, drained1 small bunch of seedless grapes, stemmed

4 kiwi, peeled and sliced

Arrange the cut fruit in wedges around the bowl of dipping sauce onto a platter. (a lazy susan works nicely) Nestle tooth picks between the sauce and fruit.

For a refreshing summer presentation: Stir together 12 oz. lemon yogurt, 1 tsp. reserved mandarin orange syrup, and 1 tsp. poppy seeds, until well blended. Garnish with fresh mint leaves.

For a cozy winter presentation: Serve warmed Nutella dusted with cinnamon as the dipping sauce. Garnish using dark squares of chocolate to separate the wedges of fruit.

A cook’s favorite spring green? Tarragon.

Its fresh green color and delicate leaves are the essence of spring. It conjures up tender young shoots pushing up through the earth. Since spring is a time of renewal, why not consider sprucing up your nest with a coat of green paint? Tarragon’s soft green is a great start for any color scheme.

Consider Benjamin Moore’s ‘Liberty Park’ or ‘Shades of Spring’. They are neutral back drops for every color on the wheel, from pastels to brights, as all of spring’s blossoms will attest.

The light licorice flavor has just enough bite to chase away winter’s last chill. Tarragon Chicken is a delicious way to use this herb:

Tarragon Chicken

Preparation – 10 minutes Marinate – 2 hours Cook – 20 minutes

1 tbsp. olive oil
½ sweet white onion
¼ cup fresh tarragon leaves (or 2 tsp. dried)
1 tsp. kosher salt
6 limes (or ½ cup bottled key lime juice)
6 boneless, skinless chicken breasts

Lightly grease a 9 x 12, oven-proof, baking dish with 1 tbsp. olive oil.

Coarsely chop ½ of a sweet white onion.

Cut fresh tarragon into slivers to loosely fill a ¼ cup.

Toss chopped onion and slivered tarragon leaves with 1 tsp. kosher salt, in greased baking dish.

Squeeze the juice from 6 limes into a separate bowl.

Pour lime juice over the onions and tarragon making sure to strain out any seeds.

Add 1 tbsp. olive oil and stir.

Submerge the 6 chicken breasts in the lime juice mixture.

Cover the dish and marinate in the refrigerator for 2 hours.

Set the oven to 500 degrees.

Remove the chicken from the refrigerator.

Let stand for 5 minutes while the oven warms up and the oven-proof dish comes up to room temperature.

Bake chicken, in marinade, for 20 minutes.

After 20 minutes the chicken will be tender and the marinade will have thickened slightly to form a fragrant, flavorful sauce. I like to serve Tarragon Chicken on a bed of brown rice to absorb the tangy sauce spooned over the top. A crisp salad or steamed green vegetable rounds out this simple, yet elegant meal.

What dish signifies spring to you?