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:
Grilled Crostini with Fava Bean Spread — This 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 Chops — This makes a perfect first grill–tender lamb chops bathed in a garlicky, lemony marinade. Mmmmm.
Blood Orange Granita — This 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.