In the Kitchen: Is it Spring Yet? (plus, weekly menu)
We had a few warm days this week. The snow started melting, the sun was out, the birds were singing. It felt like spring was on the way.
But in Michigan, I am not fooled by this early thaw. I know we still have more winter before we see the foods of spring.
That’s what I’m craving – the foods of spring. I found myself perusing recipes like Shrimp and Asparagus Quinoa and Green Pea Risotto. I am so close to spring, I can almost taste it.
The truth is, it’s still winter. And I’m still eating winter foods. I appreciate the early signs of spring, even if they are temporary (we’re expecting a winter storm now). It’s a good reminder that spring WILL show up and I WILL be eating farm-fresh, local, organic, delicious foods again. For now, I’m back to the winter section of my seasonal cookbook and making the best of it until spring.
On my menu this week:
– Homemade broth and Coconut milk soup
– Whole roast chicken with roasted beet salad
– Chive risotto cakes with a green salad (I’m pushing the spring thing a little here…)
– Turkey crock-pot soup
– Roasted mustard fish with steamed potatoes (or roasted if I feel crazy)
I’m also enjoying the fruits of winter – mainly, citrus. I have a pile of grapefruit that I love when it’s seasonal. I love to take a deep inhale when I’m cutting up a grapefruit – so fresh and sharp and delicious. I also have the end of a 10-lb bag of oranges that are seedless and just perfectly juicy and sweet. I know these fruits only taste this good in the winter, so I’m eating my fair share while they’re at their peak. Strawberries will come along again in a few months. For now, I’m loving citrus (and the extra vitamin C to fight off the sickness that is traveling around our community and household).
What are you making this week?