The Fresh Letter Menu for April 1, 2022
How’s it hanging in your kitch? This week, I have a cooking confession for ya: maybe I’m being a bit of an April Fool, but I’ll be honest…even though we’ve still got 82 days until the season officially shifts again (yes, I’m counting), I’m already dreaming of summer cooking.
So, for this week’s menu, we’re keeping it seasonally appropriate with produce you’ll definitely be able to source this time of year, but these dishes are definitely reminiscent of longer days and warmer nights.
Oh, and quickly, before we chat summer-y recipes for spring, I am absolutely thrilled to share that Abigail and I are hosting a Basic Knife Skills Class on May 19th. We’re walking through all the most important techniques, building cooking confidence, and whipping up a delicious (vegan and GF friendly) dinner along the way. Join us!
Okay, summer can’t come soon enough, and neither can this menu—let’s get into it:
Lemon Garlic Butter Shrimp (GF) I usually save this scampi-like dish for the summer, but why? Lemons, garlic, butter, and shrimp are things I walk by at my local Trader Joe’s on the regular. This recipe is going down in my kitchen this week.
Sun Dried Tomato Pasta with Crispy Capers (Veg, GFO) This recipe is so reminiscent of my blender feta pasta from this past summer. There’s just something about the tang of a sun dried tomato that reminds me of a warm summer day (use GF pasta).
Keep reading with a 7-day free trial
Subscribe to The Fresh Letter to keep reading this post and get 7 days of free access to the full post archives.