For Easter, Amanda and I made an amazingly delicious dinner inspired by some of our favorite recipes, food blogs, and food magazines. We gorged ourselves on shaved Brussels sprout salad with pineapple poppy seed vinaigrette, roasted radishes with lemon brown butter and fresh chopped radish tops, asparagus and cheeses tart with buttery homemade puff pastry, crispy pommes anna with herbes de provence, Amanda’s crazy-good brown sugar pulled ham, and individual pistachio meringues with vanilla whipped cream (using our vanilla beans from Moorea) and strawberries soaked in orange flower water.
