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Just like that, the next season is SPRINGing forth. I have to admit I am rather fond of this season as there seems to be an unleashing of light and life. Wouldn’t it be wonderful if as soon as the calender turned to March 21st everything was full of baby spring vegetables and we could finally say good bye to the pantry items and stored veggies, but the seasons are a bit more gradual than that.
During this time of transition, use up the last dredges of your pantry. Start with dried apricots to fill the Apricot Roast Chicken. Chop up any leftovers of the chicken and apricots to fold into an Apricot Chicken Salad. Dig deeper in your pantry for dried split peas and whip up this Split Pea Soup perfect for days that are not yet bright and summery, but are considering it a possibility. Somewhere on those shelves you may discover pistachios for a Caramelized Lemon & Pistachio topping, a lovely balance for the soup.
Pantry cans of tuna become comfort food in the Mushroom Tuna Noodle Casserole. Dried white beans and cans of tomatoes just need a few other ingredients for a simple Tomato White Beans dish that are perfect layered across Greek Greens Bake which uses the beautiful Italian grain, farro or more pantry accessible brown rice. Finish with a sprinkle of Olives & Pine Nuts.
If you have yet to eat all of the winter squash you can imagine, cut into the last one, shred it to bits and bake with a generous toss of olive oil and sharp cheddar for this Cheddar Squash Bake.
Of course, crossing the spring equinox this week does mean that the weather will be changing and new foods will soon be on our plates. Sprouts grown in window sills or snagged from Farmers Markets are perfect tossed into a Baby Green & Sprout Salad. Next, blend a handful of sprouted beans into a smooth Sprouted Bean Spread for pecan crackers and dipping sticks of vegetables. Baby beets can also be cooked up and blended smooth into a Beet Hummus to complete this lunch combo.
Spring is an evolving season, the vegetables coming and going more rapidly then in the summer or fall months. This Evolving Spring Salad keeps up with the transitions and becomes a party when drizzled with a Lemon Poppy Seed Salad Dressing.
For breakfast, we have spent most of the winter obsessed with oatmeal. Recently, my daughter and I have been diving into savory bowls of Black Pepper Parmesan Oatmeal topped with Runny Eggs & Wilted Greens. The heartiness of oatmeal is met with rich protein and nutritious greens. On warm mornings or later in the day for a snack we slurp down Kale Smoothies.
Whether you are moments, days or weeks from beautiful weather, spring and all of its delicious delights are coming our way.
Cook seasonally. Eat consciously. Live well,
