Every few days we are get a little taste of Spring then the cold, wet weather comes roaring back. To keep my mind on Spring, I am taking full advantage of some of the produce that is coming into season…beets, carrots, fresh greens, strawberries, asparagus and spring peas. This month’s supper club menu is fresh, light, and has Spring written all over it.
For starters, my household (including our babysitter) has enjoyed the Strawberry and Goat Cheese Flatbread. It is basically a quesadilla, but with fresh strawberries, goat cheese, basil, and spinach. They are warm, yummy, and everyone loves them. Serve with a little glass of Prosecco and you have yourself some happy guests.
This is the time of year to enjoy strawberries as they are at their peak sweetness during the next few months. Florida’s are delicious right now and soon the pick your own strawberry farms in the south will be swarming with kids and adults.
Anyone that knows me, knows I love salads. If you invite me to your house for dinner….I always volunteer to bring a salad, but not just a bowl of mixed greens with store bought vinaigrette. I love getting creative and I always make my own dressing. It is just too easy and SO much better for you. This Roasted Beet, Orange, and Arugula Salad is no exception…roasted beets, crunchy pistachios, and creamy blue cheese all tossed with local arugula and a fresh orange vinaigrette. What could be better?
Spring peas, mint, and lemon flavor this Salmon and Orzo Pasta for a main dish that is easy enough for weeknights, but fancy enough for entertaining. Topped with mustard-glazed wild salmon, this dish turned into fabulous leftovers served over mixed greens. The wild salmon that is available this time of year is previously frozen, but I still highly recommend it. Usually frozen at sea, it is very fresh and cooks fast. The key is to undercook it (medium-rare) so it does not dry out.
Last but not least, Lemon Pot de Creme with Blueberry Compote is a perfect way to round out the meal. Not too filling and it has just the right amount of sweetness and fresh lemon flavor. You can even serve it with gingersnaps if you want a little crunch.
As I anxiously await warmer weather, nothing gets me in the mood like a delicious Rose. Many see a pink wine and think sweet, but this is not White Zinfandel. Roses are not sweet and if you were to taste it blind folded you would think you were drinking white. They are well priced and one of my favorites.