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Springing Forward

Could there be a better start to spring this year than receiving the COVID 19 vaccine?

I did just that on spring equinox, and it was a breath of fresh air. At the end of winter, we all need that sense of beginning: flowers poking through the soil, temperatures warming up, trees budding.

Our palates are waking up to brighter flavors. The stews and roasts that sustained us during the colder months take a back seat to fresh herbs and spring vegetables. While it will be a few months yet before we can revel in local asparagus and strawberries, there are some tastes of spring we can enjoy right now.

Recommended Chef Kate spring dishes:

Spring Green Risotto...asparagus, peas, zucchini, green beans

Spring Chicken... lemon, garlic, green flics, artichokes

Fine Herbs Quiche....chervil, tarragon, parsley, chives, in a creamy quiche

Greek Spring Lamb Stew...carrots, green peas, lemon, dill

Chicken Saag...spinach and chicken curry

Asparagus Fontina Chicken

#spring #localfood #michiganchefs

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