March '22 Newsletter
a snippet of my little kitchen
Hello and Happy March!
Hope you’re doing so well. February was a tough one personally, but I know that spring always brings with it a certain lightness, so I’m looking forward to the brighter days ahead. Just like anyone else, during taxing times, I don’t feel like or prioritize cooking. I do find that whenever I make a point to prep a few basics to have on hand, it always ends up being so worth it. I lean on simple things like baked sweet potatoes, a pot of beans, a pot of grains, and greens in any form that I can get them (more on all this in last month’s class). Time and time again, I find home-cooked food to be one of the most grounding and comforting things.
This month’s class is another seasonal cooking class, specifically focused on winter cooking (see class #2 for an in-depth intro to seasonal cooking). I talk about what warming fare to cook in the winter, once you’ve grown tired of root vegetables and winter squashes :) I think that winter cooking is still very relevant in March, at least where I live. We don’t start seeing spring produce until May and June, and there’s currently snow on the ground.
This month’s recipes turned out very colorful and fun. We’ve got Taco Salad, Turmeric Coconut Noodles, and a sweet treat that I’m so excited to share, Chocolate Peanut Butter Bars.
A typical lunch: I’ve been trying to make a point of sitting down for lunch instead of working through it.
Seasonal Pleasures
⁕ I love having hyacinth bulbs in dishes of water around the house during this time of year. They look like spring, bloom very quickly, and have the most heavenly scent. I get them at my local florist’s, but I’ve also seen them sold in nurseries.
⁕ I used to be super intimidated by cooking risotto, but now it’s one my favorite things to cook. I find the process to be so meditative and relaxing. I recently made a video all about how to cook risotto without having to follow a recipe, and how to make the most delicious, crispy risotto cakes with the leftovers.
⁕ I finally found my absolute favorite maker of canned tomatoes: Bianco DiNapoli. I’ve probably tried every brand on the market, and found most of the tomatoes to taste too tinny or too acidic. Bianco DiNapoli use organic tomatoes from California, and to me, they taste perfectly sweet. And I love their packaging! They’re not always easy to find in stores where I live, so when I come across them, I stock up. Have you tried them?
Wishing you a great March!
