What to Cook This Week

Week of March 20, 2022

Hi friends! I've been in and out of town the past few weeks, and just got back to full-blown springtime in Nashville. The trees and flowers are blooming, the sun is shining, the days are longer, and - after what feels like a very winter - I am so ready for spring. Bring it on!

I've been in such a cooking rut the past few months, but the beginning of a new season – especially spring – brings me inspiration. With warmer temps, I am ready for lighter, brighter flavors: I am craving fresh peas and asparagus, mint, lemon, baby greens.

I put a few of my spring favorites on the menu this week: Spring Split Pea Soup with Bacon and Homemade Croutons (a 30 minute meal that is both hearty and healthy), Lemon-Thyme Roast Chicken with Garlic and Shallots that would be delicious with an Arugula Salad with Peas, Pine Nuts, and Ricotta Salata. I love this simple Spaghetti with Prosciutto, Arugula, and Lemon - it seriously comes together in about 20 minutes. Finally, for a sweet treat: Raspberry Oatmeal Crumble Bars, that my kids love to make with me. Enjoy!

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