Did you notice the days are getting longer? A leeettllle bit longer? I know it’s a smidge too early to be getting excited about daylight saving (March 10, in case you are a daylight saving junkie like me), but boy am I one of those people who clings to every scrap of daylight—especially at the end of the day—and I cannot wait for those later sunsets.
But I also get a bit torn as the weather changes, wondering when it will be time to replace the soups and stews for lighter fare, and feeling wistful about my cold-weather food. Not hangry-angsty or anything—and I surely am excited about strawberries and asparagus, and don’t get me started on ramp harvesting season—but it’s as if I can’t quite decide where the grass is greener. But early March is a bit early to even be thinking about saying "see ya" to cold weather cooking.
The simple flavors of lemon and oregano turn ordinary chicken thighs into a perfect weeknight dinner. On the side have some quinoa and Roasted Winter Vegetables with Sriracha Honey Glaze. A bit of heat perks up these earthy vegetables in such a great way.
A slow-cooker turns juicy chicken thighs and pureed chipotles in adobo sauce into a very sustaining chili. If you want to double-batch this and freeze half, that’s a very wise move. Serve this with Romaine and Arugula with Tarragon Vinaigrette.
Just because I don’t live in NOLA (a fact which makes me intermittently sad) doesn’t mean I can’t celebrate Mardi Gras, at least in my kitchen. I did get to go to New Orleans once and was shown a very good time. This year I will console myself with this classic Louisiana dish. Pair with Honey Creole Mustard Green Beans.
If you have meal-planning gripes, questions, or things you want to suggest, come hang out with me on Instagram, Facebook, or Twitter!
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