The whites and grays of winter are starting to make way for spring’s lush greens and vibrant blooms. There’s more light and energy all around. The world is opening back up, and so is something inside you.
So embrace the momentum. Use it to learn new skills, grow the ones you already have, and find fresh ways to add goodness to every day.
To kickstart your spring cooking creativity, here are a few of our favorite insider kitchen tips:
Get your mise en place together.
A French Culinary Term meaning “putting in place," mise en place refers to preparing and organizing your ingredients, both before and after they are chopped, diced, minced, and sliced. When all your ingredients are ready to go before you begin making your meal, you can focus on cooking without racing to prep the next ingredient.
Clean as you go.
Most of us dread doing a big load of dishes. Cleaning as you go leaves you with less to wash up at the end of the meal, so you can relax, enjoy your food, and live in the beautiful spring moment.
Icetray your herbs.
Have extra herbs you don’t want to waste? Fill an ice cube tray with olive oil and the chopped herbs, then pop one out any time your dish could use a little extra flavor.
Pre-prep your produce.
Future you will thank you for washing your veggies when you get home from the store. It may seem like a small step, but it makes a big difference when you’re hustling to throw a meal together.
Zest is best.
Acidic ingredients are excellent for adding a little brightness. Next time you’re searching for a seasoning to balance your dish, try a splash of vinegar, citrus juice, or fresh citrus zest.
Take a shortcut.
Making things a little easier on yourself isn’t cheating—sometimes it’s the leg up you need to cook something really fantastic. Our Bulk department has premixed rice and spice blends, and curry and soup starters to give your dish a yummy head start. You’ll also find pre-chopped veggies (we love the mirepoix mix) and pre-seasoned meats—all these ingredients need is your creative vision and a kitchen.
Taste the spring-forward flavors of the season in a brand new way. Like maybe in one of these recipes: