Spring is coming. I can feel it. The days are growing longer, the weather a bit warmer. The birds are chirping their happy song, and the flowers are starting to peak out from the Earth. After a cold and white winter, I welcome the color and warmth of spring. My palate is craving fresh herbs, spring fruits, and anything and everything grilled. It’s still a little too chilly for that, but I’ll greet it gladly when it comes.
As excited as I am for the flavors of spring, I am having a tough time letting go of the hearty, warm flavors of winter. Stews, squashes, and roasts have been good to us this year. I favorited several new recipes and created a few of my own along the way. After an abundance of sunshine last week, I thought that winter was behind us for good. Although, as the forecast is calling for 2-4 inches of snow tomorrow night, I guess that my thoughts were wrong. I welcome one last snowfall for the season and a bit more time to squeeze in a few of my favorite winter meals.
Here’s what’s on the menu this week:
Irish lamb stew served with a crispy, sourdough baguette
Wild rice gratin with kale, caramelized onions, and baby Swiss
Pancetta, white bean, and Swiss chard pot pies
Sweet potato and kale hash topped with fried eggs
This fallen chocolate cake
And for tonight? Reuben sandwiches served with hearty stouts, vegetable soup, and Gangs of New York, of course.
What’s on your menu?
The Daily Doss 