February is here! If you bookmarked any hearty soups and stews that you haven’t gotten to try yet, this is the month to make them. In just four weeks, March and glimmers of spring will greet us. This butternut squash mac and cheese has been our go-to dinner lately, and I’m so delighted by your feedback on it!
It’s been terribly cold here in Kansas City. We’re planning a trip to Maui to warm up—any suggestions on where to eat or what to do with a toddler?
Here are more seasonal recipes to enjoy this month with winter produce. I have more recipes photographed and almost ready to share with you, so stay tuned.
Gluten-free option and vegan option
“Sooooo good! My husband and I devoured a whole batch of this for dinner (And I usually hate raw broccoli) I made second batch right away and put it in the fridge to marinate for tomorrow!” – Rachel