Lively up yourself with a colorful plate of spring freshness. From beet-dyed eggs (changes the color, not the taste) to tandoori chicken or sweet pepper stir fry, a bright plate will give your spirits a lift.
Food Ideas
- Love to Cook: Leek soup, turmeric chicken, carrot salad
- Weeknight Reality: Beef (or chicken) stir fry
- Need a Miracle: Packaged kale salad with added dried fruits, nuts and shredded red cabbage, served with a multigrain loaf and soft butter
- BONUS: if you’ve got leftover hardboiled eggs, try making beet-pickled deviled eggs for an appetizer
Recipe Links
- Bright Green Leek Soup – David Tanis via New York Times (about 40 minutes)
- Tandoori Spiced Chicken Breasts – Gourmet via Epicurious (about 40 minutes)
- Turmeric Chicken with Sumac and Lime – The Splendid Table (about 45 minutes)
- Rainbow Beef – New York Times Cooking (20 minutes)
- Vietnamese Lemongrass Beef and Noodle Salad – David Tanis via New York Times (about 40 minutes)
- Beet-Pickled Deviled Eggs – Gourmet via Epicurious (2 1/2 hours – mostly idle pickling time)
Parting Thought
“Soon it got dusk, a grapy dusk, a purple dusk over tangerine groves and long melon fields; the sun the color of pressed grapes, slashed with burgundy red, the fields the color of love and Spanish mysteries.”
dinner prompt 