Tuesday, April 10, 2012

A Good Ol' Springtime Luncheon

Can I just tell you what an amazing, fantastic, sunny, warm, beautiful weekend we had in Seattle!? Cherry blossoms are blooming like mad, birdies are chirping. It's insane. I love it SO much. On Saturday, Amanda and I invited friends over for our annual Easter feast. While we made an absolutely delicious yet totally unspringy entree (Guinness beef pie & potatoes, since we missed St. Paddy's), the rest of the menu was super fresh and springy. Perfect for a little spring luncheon! 

So, take off that winter sweater and put on a sun dress or a little floral romper (note: if a coworker asks you what a romper is, don't try to google image search it at work to show him a picture. Not. safe. for. work.). Go barefoot! Put a fresh vase of flowers on the table. Pour some champagne or mix up some white wine spritzers. Turn on some sweet, sunny-time music, and open up the doors and windows. It's spring time!

Spring Luncheon Menu

To sip:
White Wine
Porch swing via The Walrus & the Carpenter (pimm’s, gin, lemon, soda, and a slice of apple)

To nibble: 
Crudite: fresh veggies (carrots, asparagus, endive, cucumber) with zippy dill dip
Homemade ricotta via Ina Garten
Asparagus crostini via Epicurious: Swap the goat cheese with homemade ricotta, brush the asparagus with the vinaigrette, and give it a quick grill, instead of blanching
Deviled eggs

To dine:
Fresh Pea Salad (recipe below)

To finish: 
Lemon curd tart via Epicurious


Fresh Pea Salad
2 tablespoons extra-virgin olive oil
2 tablespoons Champagne vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Drizzle of honey
Pinch of fresh thyme
salt, pepper

2 cups fresh sugar snap peas, cut in half lengthwise (but not down the seam)
1 bunch radishes, thinly sliced
2 big handfuls of arugula
2 green onions, sliced
1 handful of carrot tops, roughly chopped
2 endive spears, thinly sliced

Grated Parmesan 

In a large bowl, whisk olive oil through honey. Add salt and pepper to taste. Add remaining ingredients (excluding parmesan). Toss until salad is combined and coated with dressing. Top with parmesan before serving. 

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