March is not a great month in New England, at least not at the beginning. Winter has been far too long. We only have one week of CSA pick up left and it’s going to be the same things we’ve been eating for months. This year, the snow is still about 3 feet deep in most places and though it’s starting to warm up, I think it’s going to be around for a while. It’s times like this that I’m glad I can at least make food a little more exciting. Spice is one of my favorite ways to do that, especially when it’s cold outside.
Crockpot Raspberry Chipotle Chicken (Ari’s Menu)
Creamy Taco Macaroni Skillet (Back to Her Roots)
Shrimp Hush Puppies with Spicy Remoulade (From Away)
Chili Cinnamon Bourbon Hot Toddy (Minimalist Baker)
Spicy, Smoky Homemade Kale Chips (Food52)
Sichuan Dry-Fried Green Beans (Serious Eats)
Chorizo Potato Tacos (Serious Eats)
Spicy Shrimp Tacos (The Lean Green Bean)
Roasted Pork and Caramelized Pineapple Enchiladas (How Sweet It Is)
Pico de Gallo (What’s Gaby Cooking)
Weeknight Black Bean Chili (Budget Bytes)
Previously, on Relishments:
Spicy Sausage, Kale and Potato Soup
30 Minute(ish) Weeknight Dinner Tacos
thanks for the link love!