Wow. 80 degrees in a Michigan March, who’d have imagined THAT? The sudden unexpected warm weather has thrown me for a loop, at least in meal planning. The hearty stews and soups just don’t seem right, but what to do with the hot weather when there are no spring vegetables yet?
Citrus, winter storage and root vegetables to the rescue. Again. Thank goodness for fresh citrus and avocados, which come into season in the cool weather and last into spring. Some of the wonderful things that have hit my table this month include:
- Beet, feta, and walnut salad
- Japanese quick-pickled cabbage
- Classic chicken piccata
- Butternut squash tortilla soup
- Grapefruit and avocado salad
- Ginger beef with green onions
(watch this space for links as I get the recipes typed in!)
Now it’s on to the Spring Inventory in the pantry! More on that in another post soon. I’ve got to check on my roasting veggies!