~❄️🌞🌿 A Few Words From Susan ❄️🌞🌿~ March is a challenging month in the kitchen up here in Massachusetts. The root vegetables I put away in the fall are starting to lose crispness, and the greens that herald the beginning of the growing season are not quite
ready. Checking out Food Holidays for the month of March is one way to add some interest to your meals. March has
some really quirky food holidays, moving from National Peanut Butter Lovers Day on March 1 through National Clams on the Half Shell Day on March 31. Today (if you are reading the newsletter the day I sent it out), is actually National Sloppy Joe Day . I grew up thinking that the only way to prepare these was with a can of Manwich, but I have since realized that
it's just as fast - and better tasting - to prepare them from scratch. My recipe is below. I like to serve Sloppy Joes on soft, buttery rolls, and have included a 20% off coupon for the Cestari Knife to slice your rolls perfectly. This knife is one of our most popular products! Best, Susan
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Subscriber Bonus - Scroll Down to See if You Won! Each week, we announce a winner of a free Cestari product - you pick your prize from our entire product catalog! One winner is randomly selected from subscribers each week, and announced at the bottom of the newsletter.
Trivia QuestionWhat leafy green, often associated with spring, is celebrated on
March 26? Answer at the bottom of the newsletter
Embark on a flavorful journey through March with our engaging guide to celebrating food holidays. From the art of making perfect meatballs to the sweet indulgence of chocolate-covered raisins, we're covering the tastiest reasons to get excited about cooking and baking this month.
Tip of the Week: Flexibility With unpredictable March weather, plan meals that can pivot between cozy and light. Prepare ingredients like roasted chicken, beans, and
grains ahead of time, so you can quickly assemble a hearty soup for chilly nights or a crisp salad on warmer days.
Homemade Sloppy Joe Recipe What You’ll Need: - 1½ pounds ground
beef
- 1 small onion, finely chopped
- 1 small green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 cup tomato sauce
- ½ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper,
to taste
- 6 Soft sandwich buns, for serving
Instructions: - In a large skillet over medium heat, cook the ground beef, breaking it up as it browns, until no longer pink, about 6-8 minutes. Drain excess fat.
- Add the chopped onion, bell pepper, and garlic to the skillet. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
- Stir in tomato sauce, ketchup, Worcestershire sauce, brown sugar, and mustard. Season with salt and pepper to
taste.
- Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until thickened.
- Serve hot on toasted sandwich buns.
Special Offer for Newsletter Subscribers |
Save 20% on Cestari's 6 inch Serrated Knife, which slices through foods like tomatoes, cheeses, and soft rolls cleanly, without squashing or crushing the foods. The ceramic blade stays razor sharp 10X longer than steel. Save 20% with code ROLLKNIFE through March 25 at the Cestari store on Amazon |
Reader's Tips for March Cooking
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James from Levittown, Pennsylvania shares, "I always use March as a reset month to clean out my freezer and pantry. It helps me get ready for spring produce and avoid food waste." Linda from Thousand Oaks, California suggests, "I like to prepare a big batch of vegetable soup using late winter produce like cabbage and potatoes, then freeze individual portions to have on hand for busy days." Barbara from Sterling Heights, Michigan adds, "March is the perfect time to start sprouting seeds indoors if you want homegrown herbs by April. I keep mine on the kitchen windowsill for easy access." Patricia from Carson, California writes, "I use March to shift from heavy winter meals to lighter dishes by introducing more citrus and fresh greens to brighten up dinner plates." Michael from Dale City, Virginia
offers, "As spring nears, I begin marinating meats with fresh lemon and herbs, then freezing them. This way, when grilling season starts, I’m already stocked with flavorful options." |
💡 Answer to Trivia Question:
GET A MINI TURNTABLE ON US!
We'd love to feature some of your best tips and tricks. Please let us know
what you know! You can submit your thoughts by replying to this newsletter, or sending them directly to support@cestarikitchen.com with the subject "Newsletter-March." Every subscriber whose contribution we use will receive our MINI TURNTABLE as our thank you gift.
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