Let in the Spring

Featuring: The days are getting longer, lighter, and warmer. The fields and forests are becoming greener and succulent. This time of year we eat lots of greens preferably raw and lightly grilled, with aromatic dressings and crunchy toppings like roasted hazelnuts, rye bread, and fennel seeds. Even raw seafood is nourishing our bodies such as ceviche, dripping with lemon juice, lemon zest and fine olive oil, and a whole lot of fresh aromatic herbs.The Recipes:-Rhubarb Danish with vanilla, cashew, lemon verbena, and double cream-Eggs with radicchio, spinach, and watercress-Yellow beets, onions, cabbage, and mushrooms-Turbot with cabbage and fresh herbs-Brussel sprouts, oysters, dill, and cream cheese-Bok choy with almonds, lemon zest, sesame, and tarragonThe Style: Fresh mouthwatering bites are carefully styled against a bright white background creating a modern look to classic eats.