After the gray winter, we’re all ready for color. The little pokes of green coming up in our gardens, the trees starting to leaf out. At the dinner table, we’re looking for those fresh, tender green peas, spring onions, and delicate herbs, but still needing some heartiness until warm weather arrives. This menu is a delightful transition from the harshness of winter to the lovely warmth of spring.

Garlic-Rubbed Pork Shoulder - This slow-roasted wonder will have the store smelling like heaven on the afternoon of class. A garlicky blend of herbs and olive oil produce a beautiful crust and absolutely amazing pan juices.

Spring Vegetables – baby carrots, English peas, edamame, and all their friends in a buttery, herb-scented sauce.

Cheddared Chard Tart – Swiss chard with fresh dill and lemon are baked in a tasty butter crust with two cheeses.

Three Pea Salad – snap peas, snow peas, and English peas, with an herbed Dijon dressing, served on a leaf of butter lettuce with a salty sprinkle of nuts & seeds.

Berry-Topped Mascarpone Flan Cake – This perfect dessert is part cake, part tart and part cheesecake in nature. It’s got a buttery, nutty crust, a flan filling, and Chambord-soaked fresh raspberries to grace its top.  Simply divine.