We’ve finally made it through the dark, cold months of January and February and spring is less than three weeks away. However, March is a study in contrasts – it can be as wintery as January or as spring-like as May within the same week. This can pose unique challenges to a cook when planning menus and shopping for groceries. The best idea is to be flexible and eat what suits the weather and your mood on a given day. If it’s a warm spring day maybe a salad with fresh greens, herbs and roast chicken will fit the bill. On a snowy cold day, a braise or stew might be more appealing.
One dish that is flexible for the shifting weather is soup. It can be refreshing and light or warming and comforting. With summer just around the corner, many people are interested in lower fat dishes. I recently wrote an article for Suite 101.com discussing how to prepare lower fat soups without sacrificing flavour. Whether you’re serving it as a starter course or lighter main dish, soup is a great addition to the menu.
Click here to read How to Make Flavorful Low Fat Soups. The recipe in the article is for Butternut Squash Soup, however, you can use your creativity to come up with your own signature soup such as asparagus, tomato, carrot or mushroom.
Bon Appétit and Enjoy!