Spring has Sprung, and I am thrilled! The doldrums of winter are a thing of the past. For some of us that means shedding that extra layer of clothing. For most of us that means shedding that extra layer of fat that we acquired to keep us warm during the winter. (At least that’s what I tell myself. Lol!) Now that the weather is warmer and the days are longer, we are able to do more outside; plant flowers, go for a run, take our kids to the park, visit our local Farmer’s Market. Spring represents a lot of things: Flowers are in bloom, animals have come out of hibernation, the days are longer, and there’s a renewal, a rebirth that happens this time of year.
I am completely obsessed with the new crop of fresh fruit and vegetables just waiting to be devoured at my local gourmet market. I’m seeing things like asparagus, beets, fennel, peas, peppers, rhubarb, apricots, honeydew, mangos, oranges, and strawberries. Most of this produce is available year-round, but that doesn’t mean it actually tastes good. Think about it. Asparagus in December tastes nothing like the asparagus that’s available right now, plus it’s half the price. Cooking and eating seasonally means spending less money on a more delicious product. Who wouldn’t want that?
Remember, Fresh is Fabulous!
-Yolanda
Follow @yoyobanks and for or these recipes and more, check out Yolanda’s website here.
This menu celebrates the bounty of Spring. It is perfect for an Alfresco Dinner with Friends. It would even make for an elegant non-traditional Easter Dinner.
Click Below for the Complete Recipes:
