Early Spring Menu

Weather is so strange. In the East, y’all are just cleaning up after a veritable hurricane. Here in the West, after months and months of cold and rain, it’s suddenly 80 degrees and gorgeous blue skies. So while my husband fetches a rose to sip outside tonight, I’m going to pull together an early spring menu:

early-spring-menuGrilled Crostini with Fava Bean SpreadThis nibble comes together super-quick once the favas are shelled, so you can whip it up and be back outside before the conversation even hits a lull.

Fusilli with Artichokes and Swiss Chard I love this dish. It’s winter and spring and light and creamy all at the same time.

Lemon-Herb Lamb ChopsThis makes a perfect first grill–tender lamb chops bathed in a garlicky, lemony marinade. Mmmmm.

Blood Orange GranitaThis granita makes the most of the last of the blood oranges in a light, refreshing dessert.

And I have to throw in a favorite sandwich for this time of year too:

Radish and Goat Cheese Baguettes Everything about this sandwich makes me happy. The radishes–so vibrant and colorful–come straight from our backyard, the bread from our local bakery, and the cheese from grazing goats just a few miles away. Even the olive oil comes from a local producer.