WHAT’S IN SEASON: SPRING

Featured

Grilled Lamb Chops with Cabbage and Mango Hot Sauce

Edible Drinks: Boston Harbor Distillery

Sweet Rye and Oat Quickbread

Apple-Pear-Cranberry Compote

Shirred Eggs with Thick-Cut Bacon and Chives

Savory Beef and Rutabaga Hand Pies

In the Edible Kitchen: Spring Lamb

Braised Lamb Shanks with Couscous and Preserved Lemon

Lamb Meatballs with Cilantro Chutney and Lime Yogurt

Warm Squid Salad with Roasted Radishes and Herbs

Homemade Ricotta

French Spring Tarts, Gluten Free

Strawberry and Dark Chocolate Tart with Mascarpone Cream

Tomato Tart with Mustard, Hazelnuts and Manchego

Asparagus and Baby Spinach Galette with Burrata and Sumac

Beet and Red Onion Tarte Tatin with Thyme and Walnuts

Swiss Chard-Wrapped Black Sea Bass with Pickled Chard Stems

Brown Butter Seared Scallops with Pea Tendril Pesto Orzo

Beet-Cured Salmon with Baby Greens Salad

Roasted Chicken Stuffed with Ricotta, Herbs and Pancetta

Pea, Chive and Ricotta Gnudi

Baked Frittata with Ricotta, Asparagus and Cherry Tomatoes

Lemon Ricotta Pancakes

St. Rémy Provençal-Style Grilled Lamb Skewers

Maple Sugar Moon

A Toast to Spring

Miso Butter on Toast with Shaved Radishes and Pea Shoots

Welch Rarebit with Pickled Spring Onions

Poached Chicken on Toast with Tonnato Sauce and Arugula

Creamy Mushrooms and Asparagus on Toast