I'm back with another spring post in partnership with Cambria Winery--this time it's a DIY! I picked up an old wooden pallet the other day and turned it into a fun herb garden for our patio. I've been wanting to do this for over a year but never actually made any moves to make it happen, so I'm super excited about it.

It was way easier than I thought it would be, so if you're living in an apartment or townhouse and have limited outdoor space, check out the Cambria blog to see how I did it! There's nothing quite like having fresh herbs at your disposal all the time, especially when it's gorgeous outside.

I always kind of thought that I was on Team Hot Soup Only (that's a thing, you know), but earlier this week I surprised myself by bringing some beets home with the sole purpose of turning them into a chilled soup. Every now and again I love creating a recipe that's totally different from anything else I've ever cooked--even if it means bothering my brother 50 times to ask him for his opinion on whether cream would be better before or after chilling the soup (experimenting in the kitchen is really more his thing--I tend to stick to what I know).

Rob and I got home from Charlotte late on Sunday night, and I planned my Monday to specifically have nothing to do except unpack, clean, and cook this very recipe; which is something I always love after a few days away. The laundry might still need to be folded but now I have a big batch of bright pink, perfectly sweet and just-tart-enough soup in the fridge to get me through the week.

It's rainy and chilly in the Bay Area this week, but still warm enough that it feels (and smells!) like spring. Basically it's perfect chilled soup weather. Eat it out of a mug if you want, just don't forget the fresh dill. It's even better with a chilled glass of La Crema's Sonoma Coast Chardonnay, a wine that my family has been drinking for years. I still remember spring gatherings at my parents' house on Smith Mountain Lake, with fresh salads and pasta and grilled meat and a bucket of ice overflowing with these very same bottles that I now always have on my wine rack.

It's so funny how your family traditions will find you, whether you're across the country making something new or back home sticking to what you know.

This post is sponsored by La Crema Winery. Visit their blog today for my roasted beet and yogurt soup recipe.

I've been thinking about this salad for a while now and I'm so glad I finally made it--it's mostly cucumbers and tuna but I threw some lettuce and peas in there as well. The whole thing is dressed in a really simple lemon vinaigrette and tossed together with the secret ingredient...chopped mint! There's just something so beautiful about lemon and cucumber and mint together, and I especially love it with tuna. 

Ingredients:

• 1 large cucumber, sliced thinly or spiralized into ribbons
• 1/4 cup of peas
• About 1/2 cup of lettuce, chopped
• 1 5-ounce can of Wild Selections Tuna in Water, drained
• 2-3 tablespoons of fresh mint leaves, chopped
• 1/4 cup lemon juice (or the juice of 1 lemon)
• 1/4 cup olive oil
• 1 clove of garlic, crushed
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine cucumber, peas, and lettuce together. In a smaller bowl, whisk lemon juice, garlic, and olive oil together. Season with salt and pepper. Pour half of the dressing onto the salad and toss well to combine.
2. Just before serving, add the tuna, mint leaves, and a bit more dressing. Toss gently and serve immediately.

I'm really excited to be partnering with Wild Selections on this post--their tuna is not only Non-GMO Project Verified but also simple, natural,and delicious. Wild Selections gives back to the oceans by donating 13 cents from every can sold—a total of $1 million by 2018—to World Wildlife Fund marine conservation and fishery improvement projects.  Wild Selections is the only brand to “pay it forward” and act on its belief to take care of the oceans for the future, not just fishing sustainably in the present.

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.