I never want to see another roasted vegetable again.
I’m ready for juicy watermelon served with salty feta in the sun. For a ripe plum, bursting with flavor. I’m ready for raw salads, fresh fruit and warm weather. But alas, as I dream of eating guacamole poolside, I am reminded that it still ONLY MARCH (whimpers).
This is my spring season transition menu. While it might be rooted in roasting and cozy flavors, it’s also full of brightness, honoring the sunny spring days and extra hours of sunlight we cling to as a promise of what’s to come. The best part? Each recipe is perfect on it’s own but they’re even more spectacular all together.
As each recipe in the series comes out on my Instagram, it will be added below!
Honey & Za'atar Smokey Roasted Pistachios
Start with these and when I say make a big batch I’m serious because once you start popping ‘em you’ll wish you had more. P.S. Pistachios are the most affordable at Trader Joe’s!
Kale Brussels Sprout Salad with Pecorino and Toasted Nuts
This is the salad I can’t get enough of. Seriously. Don’t roll your eyes at me. Just try it. Oh, and you bet that the Honey & Za’atar Smoked Pistachios are gonna turn this whole thing up a notch.
Cumin Roasted Carrots w. Crispy Quinoa and Goat Cheese
COMING SOON
Triple-Lemon & Olive Chicken Thighs
COMING SOON
😋 SURPRISE DESSERT
COMING SOON