This beautiful spring weather has our herb garden yielding in abundance, which makes for some really flavorful food! The chimmichurri chicken recipe is quick, delicious, and healthy. It is also a great way to use up all of that cilantro. You can always freeze the chimmichurri and add it to cooked rice anytime. We also want to mention the kale and bean soup. This is a great soup that will fill you up. A quick note on the herbs included this week- baby celery greens and parsley are obvious cousins, but they can be differentiated by the deeper green and thinner stems of the parsley, but most obviously with a little taste. It's amazing something that two greens that look so similar can have such distinct tastes. We hope you all enjoy the recipes this week!