Creamy risotto made with Arborio rice and fresh asparagus spears, finished with Parmesan cheese and a squeeze of lemon.
A vibrant green soup made with fresh peas, leeks, vegetable broth, and a touch of cream, blended until smooth.
A medley of spring vegetables such as carrots, radishes, and baby potatoes, tossed with olive oil, garlic, and herbs.
Fresh fava beans mashed with mint, lemon juice, and olive oil, served on toasted baguette slices.
A savory quiche filled with spring vegetables such as asparagus, peas, and spinach, mixed with eggs, cream, and cheese.
Fresh artichokes trimmed and halved, then grilled until tender and served with a lemon garlic aioli for dipping.
A colorful stir-fry made with a mix of spring vegetables such as snap peas, bell peppers, and broccoli, sautéed with garlic and ginger.
Fresh peas tossed with chopped mint, feta cheese, and a lemon vinaigrette, served over mixed greens.
Linguine or fettuccine pasta tossed with a mix of spring vegetables such as cherry tomatoes, zucchini.
A sweet and tart dessert made with fresh rhubarb, topped with a crumbly mixture of oats, flour, butter, and brown sugar, baked until golden and bubbly.