This last bit of winter weather is always the hardest for me. It requires a lot of “renewing my mind” (Romans 12:2) and also a lot of cozy carbs. Splurging on grocery store flowers also helps. I decided to make my end-of-March meal plan extra cozy, creamy, and full of good carbs to keep spirits up. Here’s what’s on the menu this week!

Ham & Swiss Sliders

This flavor combo is such a classic that I haven’t had in soo long. Rarely do we consme deli meat, but when I do buy it I make sure to at least choose an organic brand. I’m using Hopewell Height’s bun recipe but using fresh-milled hard white wheat instead of all-purpose. Paired with a classic poppyseed honey mustard… perfection on a cold, windy spring day.

Garlic Butter Sausage W/ Creamy Parm Pasta

I’ve never tried this recipe before, but I have it pinned on Pinterest and it’s calling my name. I’m going to use an Italian chicken sausage and organic noodles from Azure. I always get real, true parmigiano reggiano and use a good quality heavy cream. I may or may not use this recipe for the parm pasta instead which I’ve made before and is always a success.

Hamburger Steak in Creamy Dill Sauce

This recipe is not one that would usually sound good to me, but I have some fresh dill left in the fridge from pickle and fermented carrot making the other week, that will need used up soon. My husband and I both love beef and we both love dill, so what can go wrong? Maybe some roasted potatoes on the side.

Honey Mustard Chicken Thighs and Carrots

I don’t have a recipe for this one, but I make it quite often and it’s always a hit. I throw boneless skinless chicken thighs and carrots onto a sheet pan with some oil, salt and pepper and then drizzle over a sauce made with stone ground mustard, honey, and crushed garlic…really just eyeballing everything to taste. Bake on 375F til done and serve!

Buffalo Chicken Quesadillas

I plan on making a big batch of my favorite tortilla recipe but using fresh-milled flour and lard. We have a Primal Kitchen buffalo sauce in our fridge—not something we normally have— and I figured this would be a yummy way to use it up. Mix chicken with buffalo sauce and layer it with my favorite raw cheddar between two tortillas, crisp up in a cast iron skillet and serve with lots of green onions, cilantro, and sour cream (or maybe a homemade ranch made with the sour cream?) A plate of celery and carrots sticks on the side. Yum :)

Chuck Roast

One of my favorite easy meals that I crave so often. I always add chuck roasts to my orders from the meat farm. I don’t really ever do the “traditional” pot roast with carrots and potatoes. I simply throw a roast in the crockpot with lots of salt and pepper, cook on low, and it’s so juicy and tender by dinner time. Keeping it plain means it can be versatile with the flavors and sauces that we want to add after cooking. Then I only have to think about sides, and really it pairs with anything. This time of year a fresh loaf of sourdough and a can of peaches or applesauce are nice compliments, or maybe mashed potatoes and green beans in the freezer from last year’s garden. Or perhaps with some BBQ sauce and coleslaw it would make yummy sandwiches on the fresh milled buns I make earlier in the week.

Taco Pizza

My husband brought up this idea and honestly I wasn’t too sure I would like it, but I ended up loving it! So it’s on the menu again. I just put a batch of par-baked fresh milled crusts in the freezer so this will be an easy meal. I use an organic restaurant-style salsa for the sauce, my favorite raw cheddar, and then ground beef with my favorite taco seasoning. After it comes out of the oven I top it with iceberg lettuce (gives it that Taco Bell flavor!), cilantro, green onions, sour cream, avocado, and fresh tomato.

In a from-scratch kitchen there are times where it’s easy to grow weary in well doing but having comfort meals to look forward to seems to help. Perhaps this is one last heavy hoorah before spring freshness takes over the menu! What have you been making lately? 🤍

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Late March Menu