I’ve been so pleased with the mild weather we’ve had for the past couple days.  It’s a hint of spring that is so welcome after our big snow last week.  It feels quite strange to be walking around outside without a winter coat and have snow on the ground.   These transition seasons are a great time to get re-energized about cooking.  I’m finally craving things besides hot comfort foods, and am beginning to get excited for all the things that come with warmer weather, like berry-picking season!  Can’t wait to get back to the farm for fresh berries!

But until then, here’s what I’ll be cooking up this weekend for Carroll Cafe.  Please note that Carroll Cafe will be on Saturday the 14th!  So plan on coming out for some tasty food and an excellent concert!

This month I’ll be serving up*:

Curried Chickpea Soup (v/gf)

Thai Cabbage Salad with Peanut Dressing (v)

Creamy Vanilla Rice Pudding (v/gf)

Carrot Cake Bars

Chocolate Chip Cookies

*Subject to change without notice