Happy Saturday! Down here in Georgia, spring is fast approaching. But just as we are experiencing pollen and warm, spring-like temperatures, we are also still having some rainy, gray days. So even though it’s a 75 degree rainy day, from inside it looks cold and dreary. This time of year calls for comfort food with a spring in its step. Today I have rounded up several recipes that have all the comfort food feels. It’s 6 Rainy Day Recipes.
Kelly is sharing 6 recipes perfect for a rainy, spring-like day
You can get the full recipe card for a dish by clicking the link at the end of each section
As the second week of March comes to a close, it felt appropriate to fix up a soup with bright greens and white beans. A soup that feels kinda springy, and since it’s a hot brothy soup, still kinda wintry. A foot in each season, if you will. I have adapted this recipe to be a stove top quickie, instead of a long slow cooker recipe, as it’s featured in an old issue of Southern Living. So, let’s make a bright and flavorful Spring Soup with Greens and Beans!
We are right in the middle of pine pollen season; which is quite the production. For about 2-3 weeks, the pine trees release their bright green pollen and everything (I mean everything) is coated in a green dusting of pollen. I learned a lesson not to bother sweeping and wiping it until the trees are through, because by the time one is finished cleaning, the pollen has collected again. A futile effort on my part. Ah well, let’s move on to some green I can get behind– Roast Chicken with Leeks and Peas.
I am so happy you’re here, I have a super fun recipe today. As a kid in the 70s and 80s I have fond memories of eating Sloppy Joes; mostly at my Grandma’s house in the summertime. I am sure she made hers with the recognizable packet of McCormick Sloppy Joes Seasoning; and I loved them. The loose meat sandwich wasn’t new then, in fact its origins go all the way back to the 1930s; with the first mention of Sloppy Joes in the 1940s. A classic, in my book. I hadn’t had Sloppy Joes in probably 30 years, and never from scratch, so I thought it might be a fun recipe to do here. Let’s do it! Updated Classic: Not So Sloppy Joes.
We are kicking off the weekend with Crunchy Baked Pork Chops. Typically we throw our pork chops on the grill, so this recipe is a new one for me. The herby toasted breadcrumb coating is super flavorful and adds so much great crunchy texture. This is a recipe by America’s Test Kitchen and they’ve figured out an easy way to keep the breadcrumb mixture from falling off the chop: an egg white/flour/dijon mixture that really works!
I am so excited about snap peas this spring; their bright green color, sweet flavor and juicy crunch livens up any dish. Influenced by Middle Eastern flavors, these meatballs are flavored with fresh garlic, fresh cilantro and cumin. Our snap peas give beautiful color and crunch – a great texture combination with the tender meatballs. Top with good Greek Feta, sumac, fresh mint leaves and lemon. It’s rich, yet light and super flavorful. So let’s get to it! Lamb Meatballs and Snap Peas with Feta and Mint.
I imagine you have your Easter menu or Passover feast in the works for today, so be sure to pin or bookmark this recipe because you will definitely want to give this one a try! My intention for this was to make Pasta alla Gricia, but I wanted to add fresh English peas, and I had pancetta instead of guanciale. So this pasta dish is made like Pasta alla Gricia, but the ingredients are a little different. So, let’s do it: Rigatoni with Pancetta and Spring Peas.
Yesterday on Friday's With Oscar, Beth shared her favorite pants of the season and we made Smashburgers with Marie's Zesty Secret Sauce! Make sure to click the title or image below to read the article.
is our 40s+ fashion & food contributor. She posts a Daily Look on Tuesdays, writes about Fashion on Thursdays, joins Beth for Fridays with Oscar and shares a new recipe Sunday evenings.
She’s 46, 5’0, and a petite 0/XS.
Kelly also has a food blog called Djalali Cooks, which you can find by clicking the world icon below.