March Dinners

In like a lion, out like a lamb, or so the saying goes…

March starts in the grays of winter, but by mid month there are signs of life, of freshness and new beginnings.

In contemplating menus for two plated dinners for 8-10 people in March, the first menu sought to warm the soul with comfort food, while the second dinner, later in the month, let a few notes of Spring shine through.

March Dinner Menu 1: "The Lion"

Salad Course: (not pictured) Roasted Pear with Honey Balsamic Dressing, Feta Cheese, Candied Pecans over Spring Mix and Baby Spinach.

Main Course: Pork loin stuffed with Roasted Garlic Puree,
Spinach, Tomatoes and Gouda cheese. Garlic Smashed Potatoes. Buttered Carrots and Green Beans.

Dessert: (not pictured) Hazelnut Cheesecake

March Dinner Menu 2: "The Lamb"

Salad Course: Sweet Salad Dressing, Dried Cranberries, Mandarin Oranges, Candied Almonds over Spring Mix

Main Course: Osso Buco style Beef Short Ribs, Thyme Polenta and Roasted Asparagus topped with Gremolata with Sea salt.

Dessert Course: Dawn made an incredible Lemon
Cream Cake. Amazing.

These meals in March seem to say, “don’t put that cozy sweater away yet, but go ahead and dig out a bright Spring scarf or two.”