WHAT I'VE BEEN MAKING IN MARCH

I can’t believe it’s almost April. Not sure if you agree, but March felt super long. And the weather has been quite finicky. However, that didn’t stop us from cooking a mix of sweet and savory dishes. Here’s what we’ve been cooking this month:

• Spanish tapas, because why not?

• homemade coconut granola by Thrive Market, Healthy Living Made Easy; pro tip, their cookbook is really good!

• the best lemon & pistachio bars by Milk Street Kitchen

• vegan Caesar salad with crisp chickpeas by Becky Hughes from The New York Times

• orecchiette with white bolognese by Lidey Heuck; if you don’t have Lidey’s cookbook, you can find a rendition from Food & Wine. This sauce is a unique take on a lighter-but-still-creamy bolognese, which uses mushrooms, ground pork, and heavy cream. The recipe was a hit and I’ll be making this again. I opted for large chunks of portobello mushroom, which gave it a “meatier” texture and organic ground chicken over bucatini. Three-quarters of my family devoured it, so that’s a win.

• pasta alla vodka by Colu Henry from The New York Times; a creamy and easy pasta sauce that lasted several weeknights. We added Julia Turshen’s gluten-free chicken cutlets from Simply Julia for extra protein, too.