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Blood Orange, Celery and Bulgur Salad

As spring finally begins to show herself in Chicago, I’m eagerly readying to the fact that tiny green leaves and vegetables will beckon me back to the kitchen. Because if January was a long, cold and dreary month, February and March were even more of challenge. The ground was frozen solid, not a fresh thing had grown in months, our winter farm share ended, and I was personally challenged with a low-iodine diet that made eating feel more like torture than pleasure. Now that’s over, and I’m glad April is here.