March 27, 2012

I love spring anywhere, but if I could choose, I would always greet it in a garden. -Ruth Stout

Springtime at the farmers market truly signals the change of the season. As soon as I see fava beans, asparagus and strawberries, I immediately have a new enthusiasm for cooking, as well as living. When the palette at the market brightens, flavors should too--more mint, more lemon, more crunch. For a birthday dinner this weekend, I wanted to celebrate all that is spring, paying attention to color and pretty plates. At the risk of sounding overly sentimental, these new ingredients seem to mirror the new beginnings that come along with a birthday. So there's my theme for the quarter: spring flavors bring with them the anticipation of fresh starts. If only I had baby chicks if my yard...then, I'd really feel amped up for spring!!
The Menu


cucumber lime spritzers

rhubarb sparklers


swiss chard pancakes with smoked trout, creme fraiche & dill

to start

curried mint pea soup with pea shoots & flowering chives

to share

garlicky lamb meatballs with harissa

farro salad with ricotta salata, toasted walnuts, parsley & dill

grilled asparagus with lemon zest

shaved spring vegetable salad of watermelon radishes, baby carrots, fennel & garden lettuces with a green goddess dressing


meyer lemon almond cake with rhubarb compote


Erin said...

Bright and vibrant! What recipe did you use for the dessert?


totally agree. I've been feeling a weight lifted that I didn't even know was there and then I realized "It's Spring!"

Let's have a dinner soon.

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