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!
I am so excited to re-introduce a FREE version of Yellow Table Weekly on the blog! Each Friday, I'll share 5 seasonal recipes as cooking inspiration for the following week. Just click on the photos to access the recipes. Also, if you’d like to sign up for the newsletter, drop your email address below and you'll have the recipes emailed to you, as well as prep-ahead tips and my weekly blog post.