Thinking Spring in the Kitchen

I am officially over winter.

Not just outside, but in the kitchen. I don't want to see another pot roast or stew until December.

As winter has wound down, I've found myself looking forward to the flavors of spring and summer. One night, I didn't care that it was raining, I fired up the grill. The steaks I grilled were lovely, and there were leftovers to thinly slice on top of a big, green, crisp salad the next day.

I drive by farm stands like and   and eagerly await their opening in just a  few months.

Lingering in the produce aisle at Heinen's last week, I remembered a recipe in the March issue of Everyday Food for pork chops marinated in  a jerk-style blend including allspice, a jalapeno pepper, and pineapple. Needing something to shake up the midweek dinner doldrums, I decided to give it a try.

The chops were good, and the reserved marinade I used for dipping had a healthy kick to it. I probably should have marinated them longer, maybe 4 hours instead of one. But they really came into their own as leftovers this weekend. I used them in an improvised stir-fry loaded with fresh red bell pepper, matchstick carrots, scallions, broccoli and pineapple with a light drizzle of teriyaki sauce and a splash of pineapple juice.  It turned out beautifully.

The bright, light, clean flavors of the vegetables and pineapple match what I long for in terms of spring. Sweet, green peas. Fresh asparagus. A simple roast lamb, my favorite Easter dinner in my childhood. Desserts made with fruit, especially citrus.

As the snow slowly melts, I look longingly out the back window at the grill. Soon, we shall be reunited.