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’ve provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.

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