March Madness (...in the kitchen!)

Creamy morado maiz polenta with roasted Koginut squash

The snow and ice are melting, the days a slowly growing longer, and the wild tom turkeys have begun to strut their stuff. Spring is in the air, which inspires me to get creative in the kitchen! Below are several dishes for you all to try: corny arepas that can transform leftovers into a party, tasty super eco-friendly "shredded" crackers, a gorgeous purple polenta, and devilishly good chocolatey squares for a treat.

A few events are coming up, one online and others live. Please please join me if you can!

• On March 6 evening I'll demo how to cook beautiful, peppery mulligatawny soup with crispy tofu croûtons via Zoom for Jeanne Schumacher's Plant Based Academy. It's a free event but you need to register.

• On March 19 evening, in RVNA's lovely teaching kitchen, I'll be making supper: a soothing split pea soup, a tangy side of cauliflower in (soy) yogurt sauce, Bengali style, and a luscious plum chia pudding parfaits. You won't go away hungry! Register here.

• And on April 3 at Wilton Public Library I'll give a talk on Eating for the Planet - more

  critical than ever to mitigate climate change - with a book signing, at 7 to 8:30 pm.

Arepas are such an easy and fun way to liven up any chili, sandwich fillings, or just about any leftover. Their corny goodness, crispy on the outside, creamy within make any meal a party!

What to do with those pesky crumbled shreds of your favorite shredded whole wheat cereal? Don't waste 'em! Instead, give them a second chance in tasty, flatbread Shredded Crisps. Kind to the climate, kind to the heart!

I love polenta. Creamy, soothing, it always satisfies. You can grind your own Purple Peruvian Morado Polenta if you have a grain mill, but it's also available online which makes this meal a snap. Morado corn is loaded with anthocyanins, powerful antioxidants, and is just as delicious as yellow polenta. And it's gorgeous too. Top it with roasted sweet squash, or your favorite plant-based sauce for a fabulous meal.

I am more of a savory than a sweet gal, but I confess to loving an occasional bite of something richly chocolatey, now and then for a little treat. My Devilish Bites sure hit the spot with their deep, rich flavor and moist crumb . All you need is a bite or two. Serve with fruit to double the pleasure.

That's all folks for now. Until next time, cook for someone your love and cook with your loved ones. You'll build such great memories, share kitchen wisdom, and there's nothing better for the climate or your health.

And for more gorgeous eco-friendly, healthy dishes, pick up a copy of my cookbooks, available a bookshops everywhere. (Click on the pics.)