Wow your peeps with our holiday menu popping with spring colors and fresh flavors.
February 10, 2016
1 of 6Photo: Dylan + Jeni
Fresh and Fun
Spring into Easter with our fresh menu brimming with bright flavors and produce. From carrots and zucchini to asparagus and peas, these delicious veggies will bring a pop of color and taste to your table this year.
2 of 6Photo: Dylan + Jeni
Minty Pea Soup with Parmesan Croutons
Bright mint brings a pop of freshness to this spring soup while creamy Greek yogurt adds a slight tang. Top with homemade croutons, and you've got a light springtime soup that's ready in less than 30 minutes.
3 of 6Photo: Dylan + Jeni
Roasted Salmon with Thyme and Honey-Mustard Glaze
A bed of fragrant fresh thyme lends wonderful flavor to the fish. Have your fishmonger remove the pin bones from the fillet, and choose one cut toward the head end of the fish.
4 of 6Photo: Dylan + Jeni
Asparagus and Peas with Warm Tarragon Vinaigrette
Fresh spring produce needs little embellishment, although a quick toss with bacon never hurts.
5 of 6Photo: Dylan + Jeni
Lemon-Ricotta Herbed Flatbread
A light layer of creamy ricotta sprinkled with fresh herbs dresses up store-bought crust in this bread starter. Lemon juice and rind add just the right flavor lift.
6 of 6Photo: Dylan + Jeni
Carrot-Zucchini Cake with Coconut-Cream Cheese Frosting
Zucchini makes a brilliant addition to carrot cake, adding a verdant note to the sweet carrot.