Hi friends! With springtime bringing sunshine and (slightly) warmer temps, I'm craving seafood dishes like Sautéed Shrimp with Saffron Rice and Fennel Salad or Lemongrass Salmon Burgers (I usually serve these with a lemony-avocado mash instead of the wasabi sauce) and salads, like my favorite Kale Caesar Salad with Brussels Sprouts and Radicchio.
Given that peas are coming into season, Crostini with Ricotta and Pea-Mint Pesto are delicious as an appetizer. Finally, for breakfast or brunch, I love making these orange zest scones with strawberry-rhubarb compote. Or, skip the compote and just add 1 cup of chopped strawberries to the scone recipe. Just click on the pictures above for recipes. Enjoy!
I am so excited to re-introduce a FREE version of Yellow Table Weekly on the blog! Each Friday, I'll share 5 seasonal recipes as cooking inspiration for the following week. Just click on the photos to access the recipes. Also, if you’d like to sign up for the newsletter, drop your email address below and you'll have the recipes emailed to you, as well as prep-ahead tips and my weekly blog post.