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Episode 135: What We’re Cooking and Eating Now, Spring 2021

Filed Under:

dinner, Podcast, What to Eat

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A new season calls for a new round of what we’re cooking and eating now. Meghan’s moving fast into spring with big, chopped salads while Stacie hangs a bit longer in the space between winter and spring. Yet! There’s so much overlap in the flavors and ingredients we’re cooking with these days.

This post contains affiliate links, we may make a small percentage on products we recommend.

The Shoulder Season

It’s that time of year where we all feel it — spring is coming — but we’re moving towards brighter days and warmer temps at different rates. Some of us, like Meghan, are ready for fresh salads of spring. Others, like Stacie, are going lighter, but while holding on to the cozy warmth of winter cooking techniques. But one thing is the same with us all: we’re starting to eat differently.

Here’s what we’re cooking and eating now:

Here are some products mentioned in this week’s episode:

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