It seems the season of spring frequently culminates feelings of renewal and ideas of starting fresh, propelling us to come out from under the layers of what has been to experience newness in all aspects of life, adventures, and yes, food.
For Clay and me this means that everything is lighter, fresher, more colorful and vibrant in all senses. Spring vegetables and herbs become the bounty of our dishes. Herbed vinaigrettes, salsa verdes, or chopped olives and capers replace heavy sauces. A green medley of zucchini, asparagus, and snap peas replaces our roasted root vegetables, and salmon, shrimp, and fresh fish become our proteins of choice.
Some of our favorite entrees for this season are our roasted salmon with cherry tomatoes, grilled butterflied chicken with olive-caper relish, or gazpacho with grilled scallops. If you’re craving carbs, the addition of a mix of fresh green vegetables and herbs, like mint and chives, to your favorite pasta or risotto says spring like nothing else. Try our any-kind-of veggie pasta, risotto primavera, or our herbed Israeli couscous to get a few ideas. If you’re needing something quick and easy, any of our sauces and condiments can instantly add a new flavor profile to grilled or roasted meats, boiled potatoes, or steamed veggies by spooning your condiment of choice over the top while warm, allowing the flavors to meld together.
However you wish to move into spring and then transition into the lazy days of summer, we hope your days resemble the fresh, vibrant, and beautiful flavors food and life!
Lovers of food, travel, and finding ways to celebrate everyday. As we share our favorite culinary journeys, travel inspirations, love of cultures, and heritage, we would be honored if you would join us as we go Hither & Yond!