Spring Season Menu
On this week’s menu, we’ve got a little something for everyone. We’re talking everything from marinated steak skirt to vegan stuffed sweet potatoes, and a herb-infused feta dip made for all-day snacking. And because the 4th of July is right around the corner, we’ve included a dessert + cocktail combo with a patriotic twist.
WEEKNIGHT MENU FAVORITES
When you’ve got Caprese on the menu, quality ingredients are key. We love using super fresh tomatoes, creamy full-fat mozzarella cheese, and basil picked right from the garden. If you’ve got some extra time on your hands, take it one step further by making Samin Nosrat’s famous homemade focaccia as featured in Salt, Fat, Acid & Heat. The final result brings all the flavors of Italy right to your dinner plate.
Steak skirt can be really flavorful, but sometimes it requires a little prep work. Jocelyn walks you through her quick and easy marinade to let the meat soak up for about 6 to 8 hours. Once it’s time to cook and serve, just pull it out of the fridge and throw it on the grill. As an added bonus, she’s got a chimichurri sauce that takes things to a whole new level.
Tieghan of Half Baked Harvest is the queen of easy dinners with an elevated spin. This time around, she’s sharing her secrets for chicken breast cooked to browned butter perfection. It all comes together with bursting cherry tomatoes plus a sampling of herbs, and we are so here for it.
Whether you’re a full-time vegan or not, these healthy stuffed sweet potatoes are a satisfying dinner option you can feel good about. They’re stuffed with a mixture of kale and roasted chickpeas, plus tons of spices to bring a flavor punch. Top it with a dollop of yogurt (plain or dairy-free), and you’re all good to go.
This incredible whipped feta is one of our go-to party appetizers. But it’s equally great for those lazy days spent snacking with your family at home. The fresh herbs and lemon juice are what make this dip, and it’s so much better than any store-bought version. Serve it up with crackers, veggies, pita chips, or anything you’ve got on hand.
There’s pretty much nothing more American than apple pie, but this 4th of July weekend, we’re switching this up with a peach berry version. Kate of Wood and Spoon is showing us how its done, all with simple ingredients you’ll probably already have. Save some time with a premade crust or follow her tutorial to make the real deal.
The holiday weekend deserves a festive cocktail, and Coley Cooks has us covered. Her Rosemary Blueberry Vodka Spritzers are an ode to red, white, and blue, and topped with a sprig of fresh rosemary for a little added flavor. Batch these up ahead or make the day-of for a patriotic drink you can sip all weekend long.
BY: ANASTASIA CASEY
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