The Sunday Edit | No. 7: The Season Begins
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The Light is Shifting
Fresh greens, a bright kitchen, and the quiet promise of a new season. Edition No. 7 is now live.
Thought for the Day
"March is the month of expectation, the things we do not know."
- Emily Dickinson
Featured Image: Early spring snowdrops at Lusher Farm.
If you missed our issue on "The First Greens," you can catch up on No. 6 here.
In This Issue:
The Sunday Journal: The Season Begins
As we begin the month of March, I've noticed a distinct change in the morning light-a quiet promise that the season is beginning to wake. Here in Seattle, periodic rain still slickens the streets, but change is coming. There is a new persistence in the garden-a steadiness that feels quietly hopeful.
This is the soft beginning of a new season. Not the rush of bloom, but the understated awakening that comes first, when greens deepen in color, and the world feels just a little more resilient.
March opens the window to what's next. The first shoots push through soil that still remembers winter, enduring late frosts with surprising strength. I'm always struck by how much resolve there is in those smallest beginnings-and how much we might learn from them as we step into a new month.
In this week's Sunday Edit, No. 7, we are leaning into this 'soft opening' of spring. We're celebrating those first greens with a fresh herb frittata, clearing space for new growth, and looking ahead to the storied heritage of the Emerald Isle. The garden is waking up, the kitchen is warming, and I am so glad you're here to begin the season with me.
Happy Sunday, dear friends.
From the Kitchen: The First Greens
This week, I'm craving meals that feel like a gentle bridge-comforting, but not heavy. The first greens have a way of doing that naturally: they brighten a plate without asking too much of us.
An asparagus frittata is one of my favorite ways to welcome March. It's simple, unfussy, and quietly celebratory-exactly the kind of Sunday cooking that makes the kitchen feel awake again.
Asparagus Frittata
- Hero Ingredient: Asparagus
- Setting: A leisurely Sunday brunch that feels like a quiet celebration of the kitchen garden beginning to stir
- Chef's Tip: Use high-quality butter and a splash of cream for richness-simple, classic, and just enough indulgence
At The Table: Bright, Simple, Green
This in-between season is one of my favorites at the table-winter comfort, but with a brighter edge. I'm leaning into asparagus, lemon, and herbs this week: simple dishes that feel fresh and green, like a small sign of what's ahead.
These are the kinds of recipes I return to in early March-easy enough for weeknights, lovely enough for a slow lunch, and perfectly at home in this quiet, shifting season.
Three Recipe Ideas:
- One-Pot Asparagus Pasta: A simple, green-forward dish that captures early spring cooking at its most effortless.
- Mediterranean Sheet Pan Greek Chicken: Bright lemon, herbs, and olive oil-sunny flavors that quietly signal warmer days ahead.
- Spring Cream of Asparagus Soup: Velvety, comforting, and green-proof that winter and spring can coexist beautifully on the same spoon.
Weekly Dinner Meal Plan
Every week, we publish a healthy weekly dinner meal plan to take the "What's for Dinner" dilemma off your plate. Here are this week's dinner ideas.
Early March 30 Minute Dinners | Week of Mar. 2
These quick one-pot dinners (20-30 minutes) bring a fresh, spring-forward feel to the last week of February-plus minimal cleanup.
Lifestyle Finds: A Hint of Spring
This week, I'm keeping the Lifestyle Edit simple: a small vase for whatever green you notice first-garden clippings, market primroses, or even a few chives snipped from the yard-and something warm to sip as the day begins.
Sometimes the most meaningful shifts arrive this way-softly and almost unnoticed-until you realize the season has changed, and so have you.
If you want, I can also draft the short blurbs under each Lifestyle Find (plates, indoor herb garden, green smoothie) in the same tone so everything feels seamless.
1. Brightening the Holiday Table
As March gatherings arrive, I'm reaching for pieces that feel fresh and classic-greens, botanicals, and just a hint of whimsy. These plates bring that "first days of spring" feeling to the table without trying too hard.
2. Indoor Herb Garden
If spring still feels a few weeks away outside, this is a lovely way to bring it in. A small countertop herb garden keeps parsley, basil, or thyme within reach-perfect for finishing soups, pasta, and simple lemony dinners.
3. Healthy Green Smoothie
This Green Smoothie is a quick, three-minute way to add something fresh to the day-an easy breakfast, a midafternoon pick-me-up, or a simple way to use up tender greens.
Looking Forward: The Irish Table
Thank you for joining me for this edition of The Sunday Edit. May you notice one small green thing this week-on your walk, at the market, or right outside your own window.
Next week, we lean into our Irish roots. We'll explore the Irish table-simple rituals, hearty comfort, and a touch of teatime elegance.
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