Spring is in the Air
The budding warmth of spring brings such inspiration to us all here at Southern Cast Iron. It inspires us to once again turn to garden-fresh vegetables and create memorable recipes that you, our fellow cast iron lovers, can turn to all season long. We’ve dedicated this new issue to that bounty and celebrate it at every opportunity. Right off the bat, our Honey-Butter-Roasted Root Vegetables (page 40) and Lemony Sugar Snap Peas and Leeks (page 41) put the spotlight on produce-packed accompaniments to any meal, while the abundance of simple one-pan suppers we packed in this issue, like our Shrimp, Artichoke, and Spinach Casserole (page 40), Smothered Pork Chops (page 33), and Supreme French Bread Pizza Casserole (page 25), make sure the main course never gets outshined by the sides. Another spring…