Don’t you just love springtime. I am really enjoying the amazing flowers this year and yes, the weather has been downright hot this past week, I’m so enjoying it! I’ve already been trimming back some plants that have sprung up during the rains, and let’s not talk about the weeds. I’m just appreciating all the bright colors and floral fragrance from all the buds, even the lemon trees have fresh new flowers.
This week’s menu in spring has some helpful recipes that you can make for mom on Mother’s Day in a couple of weeks. Well, on Monday I think we should have fish because it’s one of my favorite proteins and my mom loves it too. This Herby Roasted Swordfish with Fennel, White Beans and Olives is super easy to make on a sheet pan and loaded with Mediterranean flavors. Tuesday is taco night and yes, Friday is Cinco de Mayo, so these Slow-Cooker Pulled Pork Tacos with Barbecue Chipotle Crema are a twist on tradition and make great celebration food. Wednesday night is Grilled Eggplant Salad night and boy is this recipe super delicious. You can use a stove-top grill pan, if weather doesn’t permit you to go outdoors and use your barbecue. Thursday is a good evening for my Creamy Ricotta Corn and Shrimp Pasta. It’s a cinch to make and I bet your mom would devour a bowl on her special day. It’s Friday and happy Cinco de Mayo and it’s time for my Blood Orange Margarita. Make a big batch and pour them into a pitcher for larger gatherings. Saturday’s are for baking and this week it’s my Baked Raspberry Meringue Cream Cake. It sounds fancy, but it’s not — it’s just so divine. Have a great week.