Wow, it’s the middle of May already and it’s still pretty cold here. It’s supposed to go down to 40F over the weekend and I’m still waiting for the leaves to come out on a lot of the trees! We get these teasers of warm weather and then BOOM! we’re smacked down back into our sweaters and jackets again. Crazy!
I am glad that salad season is here though and this week I’ve got lots of fresh dinners that allows you to use local veggies. And of course, all the meals are quick and easy! Let’s get started.
One of the reasons I became such a big fan of Jennifer’s blog a few years ago is because we both love quick, easy and super flavorful meals. This delicious treat is only 15 minutes to make and you can make use of the gorgeous local asparagus that I’m sure you’re seeing in your markets right now. You can use cooked or raw shrimp. If you’re like me you’ve always got some frozen shrimp on hand. I buy it when it’s on sale because ummm…. I’m obsessed! Serve with rice or rice noodles for a deliciously easy weeknight dinner.
You know that chicken wings will always be a popular dinner and you can marinate these the night before so they’re ready to go. Sue tells us that these are not too sweet and the flavor is well balanced but that doesn’t mean eating them is a neat experience – have plenty of napkins ready for all those sticky faces and fingers!
You can serve a garden salad with the wings or go that extra step and prepare this delicious salad that is a perfect taste accompaniment. This can be prepared while the chicken cooks and you’ll feel like you’re eating in an exotic locale!
I love these kinds of dinners because they tend to please every kind of eater in the family. The carnivores can load up on the steak, the vegetarians can add some extra veggies and the flavors are the kind that appeal to the vast majority. This is easy to prepare and can be eaten at any time of the year. I’m all about color and texture and this beautiful dinner from my uber talented friend, Chris, checks all the boxes.
Kathleen is happily celebrating Spring with this beautiful, healthy and easy dish. There is arugula, haricots verts, peas, avocado in this dish and it’s all dressed with pesto – perfectly delicious! It is also topped with a little Parmigiano-Reggiano shavings and lemon zest to really make it sing! I can’t wait to try this with the produce from the local farms!
Just because the warm weather is here doesn’t mean you have to put away your slow cooker. This recipe is just a matter of tossing it all into the pot before you leave for work. Shred it when you get home and let it cook for an additional 30 minutes while you prepare the toppings. Perfect for a Friday night!
I have a question for readers. It seems to me that pork recipes are very popular and I’d like to know how often you cook it in your home. You can email me or let me know in the comments. If people are wanting more pork recipes, I’m happy to include them and I’ll be sure to add some to my Meal Planning book.
Here’s to a week of healthy, happy eating, everyone. Cheers!