Photography By Steve Buchanan
In spring, it’s easy to look to the mood of the season and seasonal produce for inspiration. People are feeling excited and energized, so I serve dishes that speak to that feeling of euphoria. The food should be bright and bursting with fresh flavors and light on the palate. Gone are braised meats with their richness; in are roasted meats and tender vegetables.
I’ve selected a menu of four relatively easy dishes, served family-style, for you to try at home. You have to hustle in the kitchen to pull the meal together, but once it’s on the table, you can enjoy the fruits of your labor.
Cornish game hens, which are only four to six weeks old, are tender and delicate in flavor. When they’re roasted with fresh herbs, such as lemon thyme, you get the sense you are eating spring itself. Try serving the soup out of a Crockpot on your sideboard and simply pass the soup cups around the table. I find that if guests interact by passing food, it creates a fun camaraderie at the table. And I love the recipe for fresh asparagus and smoked salmon—it’s easy and speaks to the season. The elegant chocolate pots de crème are a delicious way to finish, and they can be made ahead of time. So here’s to spring with family and friends—and good eating.
Oyster Stew with Cremini Mushrooms and Chives
Asparagus with Smoked Salmon and Egg
Roasted Cornish Game Hen with Lemon Thyme and Pancetta Stuffing
Chocolate Pots de Crème with Chantilly Cream
Andrew Evans is the chef/owner of The Inn at Easton.
