This week, spring has finally sprung. You’ll notice that for the first time in a very long time, there is no soup on the menu. And for the first time in a very long time, one meal can be grilled! The weather is still unpredictable enough that there are still plenty of recipes for the stovetop, oven and slow cooker. We’ll also be using some early spring vegetables, even though for many of us they’re not up yet—at least they’re less-expensive in the stores than they were last month! We’re using mushrooms, asparagus, spinach and artichokes this week, with not a turnip in sight. In addition, besides several French country and Californina-style dishes, we’ve got Mojo Chicken with Cumin Mushrooms; a Thai curry; and a delicious, traditional Spanish almond cake!
This week also sees the launch of the Southern Hemisphere menus, with more autumn-oriented dishes.
A couple of notes on this week’s ingredients. I’m using True Orange, which is simply dried orange juice crystals. It packs a punch of orange flavor where orange juice would have too much sugar. In place of the lime and lemon juice, you could use True Lemon and True Lime, if you have them, but they’re not naturally as sugary as orange juice.
There will also be several leftover vegetables this week. I suggest you chop these up and use them for snacks, either for you or your kids!
