Spring is here, and with spring comes fresh, flavorful – and colorful – ingredients. As the temperatures rise, the grass starts to turn green and the flowers bud, I start to crave lighter foods – salmon, asparagus, carrots, radishes, avocado, and sweet peas to name a few. Recently, I created a scrumptious new spring menu that features all of these wonderful ingredients. It’s ideal for a luncheon or dinner – oh, and the perfect way to spoil mom on her day in May! As always with my menus, these dishes can be prepared in part – or some even entirely – ahead of time. Yay!
Carrot, Radish and Sweet Pea Salad with Lemon-basil Vinaigrette
Poached Salmon with Cucumber-Dill Sauce
Prosciutto-Wrapped Asparagus (also in Fresh Tastes, p. 200)
Lemon Rice (also in A Well-Seasoned Kitchen®, p. 209)
Pecan Cookie Cups with Rum-White Chocolate Mousse
