The taste of (almost) spring – a menu to banish winter

Spring is filled with promise, but the further away from the equator you go the longer it takes for new green shoots to break through the winter-hardened earth.

This menu, inspired by a NY Times article by David Tanis, uses lightened-up cold weather produce and early spring veggies to banish winter and celebrate spring – if only for an afternoon.

Find the recipes here:

• First course: Green Garlic Broth
• Second course: Shrimp Salad With Horseradish Rémoulade
• Main course: Roast Lamb Shoulder With Spring Vegetables
• Dessert: Lemon Meringue Pots de Crème

 

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