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Over the past week, I’ve been trying to embrace the good happening around me. It’s staying lighter later, we’re working on exciting things at Baked by Melissa, and I have incredible friends who show up when I need them most. And we’re so close to warm weather in New York, even though today I’m wearing my coziest hoodie.
Between all my kids’ activities over the weekend, I made chickpea cake with an incredible cinnamon swirl topping. I finished the pan before Monday. It’s included as a bonus recipe in today’s PDF as my gift to you. Make it!!
Fresh peas, asparagus, and even ramps (!) are starting to make their way into stores. Grab some spring greens the next time you’re shopping and whip up one of the meals below. Sunny days are coming soon.
Here’s what’s on the menu this week:
Sugar Snap Pea Salad & Sheet Pan Salmon
Green Goddess Pasta Salad & Marinated Chicken
Asparagus Salad & Ribeye
PS - The Sugar Snap Pea Salad and Asparagus Salad would be great for your Seder table. Find more vegetarian Passover inspo here!
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