Recipes for Maycember

How to cook when time evaporates

Since becoming a parent of school-aged kids, the months of April through June tend to disappear on me. One day, we’re bundled in our winter coats halfway through the school year, and the next we’re juggling spring concerts, field days, and oh so many end-of-year events. Jokingly called “Maycember” across the internet (thanks to the Holderness family), these months are as hectic as December without the holiday decorations.

Unlike December, however, I find that the busyness of May is layered on top of a sense that time is passing more quickly – or more intensely – with concrete milestones of grades coming to a close and kids moving up. Though we still have a month and a half left in the school year, these weeks feel like a suspended state of ending. With booked calendars and constant reminders of the last days approaching, it takes a conscious effort to remind myself of what day it is and remain there.

Photo by Tuyen Vo on Unsplash

As spring flies by, it’s easy to lose track of organizing dinner and I often do. However, I find that when I take the time to meal plan and cook, it actually brings me more into the present of each day, making time move a little bit slower.

Planning ahead forces me to look at the calendar, taking a bird’s-eye view of which nights we have a little more time to eat together and which will be grab-and-go. It helps me scan for time slots when I can be in the kitchen and reminds me to fill the fridge so it’s ready when I am. At its best, meal planning might even nudge me to take stock of the season and the weather, choosing recipes that feel motivating and of the moment, fitting for warmer weather or a rainy day.

Recipes for Maycember

The dishes I’ve been making this spring and have on deck for the month need to meet a few criteria:

1. Easy enough to work into chaotic schedules

2. A little bit exciting, for some kitchen motivation

3. Fitting for spring vibes, in keeping with the season

Here’s what’s on my dinner list:

BBQ Tofu & Sweet Potato Fries, from Julia Turshen, What Goes with What

While I’ve had this book on my shelf for a while, it took Kerry Faber’s stamp of approval for me to give this particular dish a go, and it did not disappoint! The savory tofu and perfectly spiced fries are easy, kid-friendly, and spot on for warm weather flavor.

I don’t have a link, but the recipe is essentially tossing planks of tofu with barbecue sauce (I love Lillie’s Q Honey Barbecue) and roasting on a sheet pan alongside sweet potato fries. If this sounds up your alley, I highly recommend Julia’s book, What Goes with What. (And a favorite tip: if you want to test out a new cookbook before committing, check it out of your local library.)

Cauliflower Salad with Dates & Pistachios, from Smitten Kitchen

I brought a double batch of this dish to a family holiday and came home with an empty bowl. Cauliflower is a regular workhorse at my house, but the dates, pistachios, and charred scallions give this one something extra. It makes a perfect potluck side as it can be served at room temperature, but could easily transition to dinner. I’m planning to turn this into bowls with farro or rice and some shredded rotisserie chicken.

Napa Chicken Salad with Sesame Dressing, from Pinch of Yum

Speaking of rotisserie chicken, this recipe returns to my rotation every spring. It’s fresh, full of crunchy toppings, and easy to keep in the fridge (dressing on the side) for busy nights when everyone is on their own schedule. Truth be told, I usually replace the Napa cabbage with two bags of pre-chopped coleslaw mix and it’s every bit as delicious. My one little salad objector is perfectly happy to munch on the leftover drumsticks with some sweet potato fries.

Sticky Orange Chicky & Brussels, from What To Cook When You Don’t Feel Like Cooking

A preview from Caroline Chambers’ upcoming cookbook, this recipe was a hit. I especially appreciate that it creates the bold flavor of a stir fry with the hands-off ease of sheet pan meal. Brussel sprouts happen to be a well-received vegetable by my kids (for what it’s worth, they won’t eat string cheese), but they could be easily swapped here for some broccoli or other vegetable.

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A few other things happening in my kitchen lately:

Fresh Mint

I think the foodie equivalent of buying yourself fresh flowers is keeping fresh mint on hand for elevated basic drinks. As the weather flip flops, I’ve been enjoying it in hot water with honey on cooler days, or in a pitcher of ice water with lemon slices when the sun shines.

French Yogurt Cake

I recently dug up an old recipe for this simple yogurt cake, popularized by the parenting book Bringing Up Bebe in 2012. It uses basic ingredients and is easy enough to make with kids (apparently, French children learn how to bake it in school). We used a measuring cup, but part of the fun here is that you could measure using just the yogurt cup as your “scoop,” combining one scoop of yogurt, two sugar, and three flour. It’s delicious and light, pairing perfectly with whipped cream and berries.

A Solo Cottage Cheese Pancake

I love so many things about this recipe from Pinch of Yum – the high protein, the quick recipe, and the sheer indulgence of making just a single pancake all for yourself. You could whip up a larger batch to share, but it’s easy enough to just blend batter for one when you’re in the mood for something comforting.

What are you cooking, or not cooking, this Maycember? Share your recipes, ideas, and thoughts in the comments.