It’s the first day of Spring and that means we’re starting to see tulips poking their colorful heads out of the ground, chocolate Easter bunnies replacing all the St. Patty’s day stuff at the store, and I – for some crazy reason – start to cook differently at home. Alright, I’ll admit it may be a bit odd, especially this year when the weather around the country all winter was ridiculously warm.
It’s just something I do. It’s sort of my way of officially welcoming spring.
So good-bye, slow cooker (that will come out again in the summer when I want to keep the kitchen cool) and hello, freshness. This Crabmeat-Stuffed Salmon, today’s TV recipe, is my new favorite go-to quick and easy meal for healthy weeknight cooking. And you can bet I’m tucking away my cobbler and crisp recipes and digging out my favorite Lemon Cheese Bars and Coconut Pecan Parfait. As a matter of fact, let me share with you a few menus that my family will be celebrating the season with in the weeks to come.
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