Hosting a lunch in the spring is tricky when you also want to serve seasonal food. There’s just not much growing yet. This was the seasonal menu that we came up with for Ellie’s little baptism celebration:
homemade french bread
salad: spinach, asparagus, radishes, green onions, olives, feta, homemade balsamic vinegarette, homemade buttermilk dill dressing.
And for dessert?
Tara makes amazing cakes. Check out this bowl of spaghetti cake! The cake was delicious (almond raspberry) and beautiful too. Thanks Tara!