This weekend, treat your friends to a colorful dinner inspired by the spring farmers’ market. From crisp raw vegetables to delicate greens and fresh herbs, our menu showcases all of the season’s best — and here, we’ll show you just how to pull it off at home.
To start, offer a selection of raw or barely cooked vegetables — think steamed asparagus, shaved radishes and sliced carrots — with a creamy gorgonzola dip. The bold, rich flavor cheese is the perfect contrast to the crunchy vegetables.
Next, sit down to a hearty entree with a springtime twist. Our rolled flank steak is stuffed with a pesto made from par-boiled asparagus instead of the traditional basil, creating a festive presentation. Serve it with a salad of spring greens and edible flowers, sauteed garlicky spinach, and steamed new potatoes drizzled with chive oil.
For dessert, pass around a platter of buttery, tangy Meyer lemon squares dusted with confectioners’ sugar — it’s the perfect finale to the meal.
- 1 to 2 days ahead: Make the lemon squares, cover and refrigerate. Make the asparagus pesto and refrigerate.
- Day of: Make the gorgonzola dip and prep the crudites. Make the chive oil.
- Just before serving: Cook the steak and make the salad. Saute the spinach. Steam the potatoes and finish with oil. Finish the lemon squares with confectioners’ sugar.
Carry the theme of edible flowers past the salad and use them as garnishes for the sides and steak. Choose flowers in a variety of vibrant colors, such as red, yellow and orange. Place them in bud vases, too, and arrange them down the table.
White serving pieces help spring hues pop. Serve the sides on elegant platters, and use a rustic wooden board to slice and serve the steak — it has a natural look that’s perfect for the season. For a pretty presentation, serve the Meyer lemon squares on a porcelain cake stand.