It’s that time of year again. Winters wrath is starting to wind down into Spring. But its not quite time to completely let go of the warming comfort foods in these inconsistent forecasts. That why I did some digging and found some recipes that capture the best of both seasons.
Let’s start with a tangy appetizer that has just enough heat to warm your insides to make the chilly air bearable. I have a love hate relationship with Rhubarb. My mom would make it into pies growing up and after a while I got sick of eating it. But putting it in this Tangy Rhubarb Salsa sounds like a merriment made to be devoured. Give it a go, you will be surprised!
Rolling into the side dish is this Sweet Pea Risotto. When I think spring I think fresh flavors and not much epitomized that like biting into a fresh, sweet, baby pea. This Sweet Pea Risotto does it for me yet still is hearty enough to fill you up and keep you feeling comfortable to go out and shovel that last bit of snowfall off your sidewalk.
Its finally time. The main event! Super fast and easy Maple Dijon Chicken. Maple syrup is a massive part of spring. I remember sitting up late at night down in the sugar shack boiling off sap and turning it into liquid gold. It’s an extremely versatile ingredient that can be used for a lot more than just drizzle over breakfast breads. The only downfall would be that the syrup will cost more than your chicken will. But its worth it!