WHAT I'VE BEEN MAKING IN APRIL

As we anxiously await for a warmer spring, our recipes have shifted towards lighter dishes.

If you’re looking for some recipe ideas, here’s what we made in April:

• easy chicken leek soup with rice and lemon by Allie Hagerty from Seasoned & Salted; a perfect spring soup for lunch that’s full of protein and nutrients. I cooked the chicken directly in the stock and added a parm rind as Allie suggested, which gives the soup an extra richness.

• radicchio salad with pear, cornbread crumbs & bacon by Lidey Heuck from Cooking in Real Life; full of flavor and so pretty. I love how radicchio is front and center and uses leftover cornbread crumbs to add a sweetness and satisfying crunch.

• “Jennifer Aniston salad” by Eating Bird Food; chock full of satiating protein from quinoa and chickpeas, this salad has it all thanks to the medley of fresh herbs, crunchy cucumbers, pistachios, and creamy feta. We added steak tips, too.

• chicken Marsala and mushrooms by Molly O’Neill from The New York Times; Will made me this dish and we gobbled it up. We served it over pasta and added extra mushrooms and Marsala wine.

• brisket from One Table Cohasset; we always make this brisket for Passover (this is a locally-sourced and produced cookbook sold at Anchor & Sail). We ordered a 5 lb. brisket from Teodora’s Boucherie and it was incredible. We served leftovers with creamy polenta.

• parmesan-crusted salmon Caesar salad by Jerrelle Guy from The New York Times. A wonderful one-bowl dinner with creamy Caesar dressing and crispy salmon pieces.