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

collage of spring menu dishes

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About the author

Hi, I'm Lee.

I am inspired by my mother, Sally’s, love of cooking and entertaining to gather friends and family together over great meals and conversation. In fact, I held my first dinner party at the age of 16. Throughout the years, I haves provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.

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