This week's meal includes Roast Chicken with Warm Croutons and Mixed Green Salad, Maple-Roasted Carrots, and Coconut Macaroons. It's all about roasting, and it's all about spring.

I love a hearty dinner salad, but there is no better than Roast Chicken with Warm Croutons and Mixed Green Salad. The recipe is inspired by the famous San Francisco restaurant, Zuni Cafe, open since 1979. It's on my bucket list to eat this salad at Zuni Cafe. In the meantime, I'll make a version for you that will not disappoint. I make it with cast-iron roast chicken that is dry brined for 24 hours with lemon, fresh garlic, and fresh thyme. I serve it over a bed of mixed greens with VK Vinaigrette, currants, and green onions. And the very very best part are the croutons. While the chicken is roasting, the bread soaks up all the delicious chicken drippings. As a result, they are crisp in some spots, soft in others, and have a ton of flavor.

The Maple-Roasted Carrots are carrots roasted with butter, maple syrup, and brown sugar. That's all you need for a perfect roast carrot, and these certainly don't disappoint!

The Coconut Macaroons are not french macarons, which are also delicious. Instead, Coconut Macaroons are mounded cookies made from shredded coconut, egg whites, and sweetened condensed milk. I then dip them in dark chocolate to make them extra delicious.

I hope you enjoy this week's meal as much as I do! Next week's meal includes Chicken Stew with Biscuits, VK Salad, and Peanut Butter Glob Cookies.