Soft Launching Spring

Turning on my oven but keeping things ~light~

What I’m Thinking About:

🧂 I’ve been obsessively following The Salt Market (absolute goals) ever since my friend Abby told me about it and can’t wait to finally go on our honeymoon in August!

🍪 Maddy posted a (very positive) review on her Instagram story of her Rye Brown Butter Chocolate Chip Cookies and suddenly I need to go buy rye flour.

📚 New! Cookbook! From! Samin!

🧀 How to store your cheese in the fridge. Thank you, Eden!

☕ These mugs.

🥯 Speaking of mugs, I came across a bagel + smoked fish spot in Maine that I’m dying to try and happens to have incredible merch. This pink mug with bagels raining down? SAY LESS.

💧 Crying over schnitzel.

🍽️ I can’t stop eyeing this tableware.

💚 Vowing to make this ASAP.

What I Made:

Aside from a vacation at the beginning of March, 2025 has felt like it’s lasted a whole year already. Spring truly can’t come soon enough. We’ve surprisingly had a lot of sunny, warm days recently, but I don’t trust it to last in Ohio. This is what most people refer to as fake spring! You can’t trick me, Ohio! All this to say that I’m venturing away from the comfort food of winter and dipping my toe into springy dishes with recipes that still honor the produce that’s in season. You know, the type of food that requires you to turn on your oven but doesn’t make you want to immediately nap after eating it. Enter: Alison Roman’s Slow Salmon.

You essentially cook the salmon low and slow in an olive oil bath covered in citrus and herbs. I added rosemary, which feels very winter-y, then topped it after cooking with lots of fresh herbs like dill and parsley, which feels very spring-y! Not to mention I found some incredible blood oranges (winter!) to scatter overtop the salmon. It’s light, healthy, and pretty foolproof if you ask me!

I know I’ve talked about Alison’s Spring Chicken before, but I also made her the other day. Yes, the word “spring” is in the name of the recipe, but it highlights leeks, which are actually in season over the winter months, and a roast chicken is the last thing you crave when it’s sunny and hot out.

Obviously, I’m a creature of habit, and these are recipes I’ve likely mentioned before. Please share your favorite recipes to take you from winter to spring in the comments so I can discover some newbies!