Your March Menu (+ honey-mango sorbet)

breakfast, lunch, and dinner and delicious dessert recipe!

Hello my friends,

As our family is traveling over two thousand miles away from home for this month, even after just a few days away from my kitchen, I found myself feeling… lost. Untethered. Perhaps an exhilarating feeling for some, but I am a homemaker… a mother… a cook. Being away from a kitchen is not a feeling I delight in.

What really nourishes us, if not the food made by our hands? What calms us, if not stirring a pot of soup on the warm stove? What grounds us, if not our time at the table together as a family?

Though others may find these answers in different places, I know my heart well, and know exactly where I find them. La cucina, the kitchen.

So last night, after a quick trip to the grocery store (one I can walk to in just a few minutes!), with some beautiful piano jazz in the background, I made a beautiful supper for the family.

Pasta with meat ragù.

Marinated eggplant and artichokes.

Olives.

Toasted sourdough with olive oil and garlic.

Wine.

For dessert, some simple cookies.

It doesn’t take much - a wee bit of effort, of time, of desire. After days of travel, the comfort of the meal was palpable - and for the seemingly millionth time, I am reminded again how much the work in our kitchen matters. So if you’re feeling a bit drab coming out of February, here’s a recipe for you that we featured last year in the Cooking Community when we needed a simple, quick, vibrant, flavorful pick-me-up.

Honey-Mango Sorbet with Cookie Crumble

This incredible sorbet mixes together very quickly and tastes delightful! Each time I make this, I’m reminded how simple good food can be. I love Mexican Wedding Cookies for the crumble, but you can use any that you like! 

2 pounds frozen mango

¼ cup honey (or to taste)

Large pinch sea salt

1 tablespoon fresh lemon juice

4 tablespoons fresh orange juice (optional)

6 Mexican Wedding cookies, or cookies of choice

1. Remove the mangos from the freezer. Allow them to sit at room temperature for 30 minutes - this will help soften them slightly before mixing. 

2. Add the mangos to a food processor or blender, along with the honey, salt, and lemon juice. Begin to puree. If you need a bit more liquid to get the mixer going, add the optional orange juice. Cream would also work. Puree the mixture until it’s completely smooth. You may need to work in batches. 

3. Add the sorbet to serving dishes or move it into the freezer until needed. Right before serving, bash up the cookies into crumbs and sprinkle over top of the sorbet. 

Now… only this month’s menu! Here it is…

Each printable menu will cover 10-days worth of seasonal meals and will include notes on when to mix sourdough, soak beans, etc. Many of the recipes are linked to newsletters, blog posts, or YouTube videos, as applicable.

Also worth noting, every Cooking Community member also gets access to our menus over on our app. Over in our Cooking Community, we offer 5 new recipes each month, along with instructional cooking videos for each one and an exclusive, private online social community of home-cooks.

This month in the Cooking Community, we’re focusing on a beautiful late-winter feast! Look good? Join in!

For clickable links, download the PDF directly below: