First, keep in mind that it shouldn’t be a drastic jump (say, boeuf
bourguignon one night and fresh catch the next), but more of a smooth
seasonal transition. Second, those who wear smarty pants in the kitchen
know that highlighting ingredients that have just begun to bloom is the
best way to introduce your palate to new waves of ;avor. And third,
avoid putting too much pressure on your plates (and yourself) by opting
for a casual, shareable spread instead of a stu;y sit-down dinner.
Got it? Now let’s tap-as into the good stu;.
If there’s one fruit that immediately springs spring to mind, it’s
strawberries. Between the vibrant color and the sugary sweet ;esh,
these speckly little juice-bombs are a beautiful entrance into the ;rst
course of the season.
Speaking of words that start with “B,” I also ;nd that bruschetta
is an excellent way to kick o; a meal. ;ese crostini are handheld,
straightfor ward, and not super ;lling. For traditional bruschetta, however,
you want the tomatoes to be at their absolute prime as they’re the star of
this dish. So, all of that being said, when March comes around and the
strawberries begin to sweeten, I take full advantage of their tomato-like-hue and plop them center stage for my Strawberry and Chèvre Crostini.
In this refreshing non-Italian appetizer, you still get the ;oral notes of
basil and the tang of reduced balsamic, but with a twist that will have your
dinner date(s) eyeing who gets to lick the platter.
Pass the Plate, Please!
THREE SHAREABLE BITES TO MAKE YOU
SWOON OVER SPRING
Freakin’;nally! We canpackaway our fuzzy boots and ;eecy sweat- shirts and break out the shorts and Rosé. It may not be bikini
weather just yet, but spring screams
warm breezes and lighter bites.
Whether you’re aiming to brighten
your spouse’s day or liven up your
friends’ evening, you’ve got to know
how to match your menu to the de-
THE GOOD LIFE
By Fanny Slater