I look forward to the small window every spring when we wait with bated breath for the world to burst into bloom. Right now, where I live, it’s happening. I love watching the trees transition from buds to fully unfurled leaves. Then one day … just like that … the trees are suddenly lush and the world just seems so much better. It’s during this period that I like to take stock of what’s growing in my yard. While still early, I like to investigate that my faithful perennials have returned while hopeful what I planted the previous year is starting to come up. In this post, I’ll take you on a tour (even before I started sprucing up my beds!) of what’s growing so far to set the stage for this growing season in central New England.
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When I was young, green peppers weren’t my favorite. I thought the flavor was too strong and overpowering. But my mother loved them, and over the years, they grew on me. I enjoyed her homemade stuffed peppers made with ground beef and rice. Now, decades later, thinking of my Mom and her wholesome meals, I’m craving the flavor without all the work. This healthy and hearty recipe is very adaptable for all kinds of eating plans (like WW, Mediterranean Diet, Whole30). So, even if you’re watching bad carbs or carbs in general, this recipe will find its way onto your regular cooking rotation.
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I love pesto shrimp made into a salad or an appetizer and this dish is something in between. It could be eaten on a plate on its own. It’s light and refreshing spooned over some greens and would make an elegant dinner party first course. It’s good with some crusty French bread or even over whole grain toast. More often than not, however; I serve as a dip with tortilla chips, Fritos scoops or endive. It’s perfect for enjoying small bites at a gathering.
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I love doing baking projects with my favorite little people, my grandkids, who are truly the best kitchen helpers. Last year, my youngest grandson, Joe, now 6, joined me for some Mémé time to try out the favorite “Mrs. Fields” chocolate cookie recipe from my side of the family. Being the week before Easter, we used pastel-colored candies to make the cookies more festive.
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