This meal came about as Cynthia and I looked out the window at a crisp, but sunny day. The leaves were still glistening from the recent (much needed) rain, the grass was tinged a bright green, and the rose buds hinted at a bit of color. It’s was still very much winter, but just a few hints of spring were starting to poke through the gray din to cheer us up. We wanted to cook and eat a meal that would give a nod to the briskly cold air but also bridge the gap to the brightness of approaching spring. I think this meal of citrusy roasted chicken legs, paired with a heavily herby, yet hearty farro salad, is just the thing.

Follow us to the recipes:

Roasted Chicken Legs with Smoked Paprika, Blood Orange, and Honey

Chopped Herb Salad with Farro