Spring Has Sprung!
It's counter-intuitive, but spring is actually time where there is traditionally very little to eat. The stockpile of food created for the winter is running low, and few of the great fruits and vegetables are ready to be harvested! So this class makes the most of the things we have available in the springtime to make a wonderful meal to welcome the long-awaited return of warm weather!
• Crab Salad in Crispy Wonton Cups OR Spring Pea Soup OR Springtime Frittata
• Spring Chicken with Baby Vegetables OR Tarragon Chicken with Spring Greens OR Herb Farm Lamb Roast OR Roast Lamb with Green Pea Sauce
• Spring Pea Medley OR Quinoa and Spring Vegetable Pilaf
• Prosecco-Almond Cupcakes with Rosewater Frosting and Fresh Blossoms OR Strawberry Rhubarb Crisps
(As always, menus can be changed and personalized to fit your desires or dietary restrictions. Think of the menu above as an "idea" that I'm offering, and we can go from there together!)