It’s my favorite time of year to invite friends to lunch. The garden looks great and smells amazing. Today, the most marvelous group of women gathered for a celebration of Spring, regardless of the rain.
For a few minutes, I was nervous about cooking for these women. It would be easy to be intimidated, right? But then I decided to let go of that sort of thinking and make a lunch that showed what it is I do well. Preserving, curing, fermenting, canning.
Corny but true… Cook with love and the best ingredients. And love is what people will feel when they gather at your table.
Menu for a Spring Lunch, Rain or Shine
Deconstructed Nicoise Salad
Mache – lambs’ lettuce, stemmed
Shallot vinaigrette with pistachio oil
2 half-pint jars home-canned tuna in olive oil
6 hard boiled eggs, halved
Beets, roasted and canned, quartered
Kalamata olives (went to three stores without finding Nicoise olives!)
Blanched green beans, flash frozen last summer
Tiny yukon gold potatoes, boiled with skins on and rolled in coarse salt
Pickled red onion slices
Sweet pickle chips
Baguette and Boucheron
Miniature Canelés and Petit Meringues with Meyer Lemon Curd
Home-canned Peach Halves in extra light ginger syrup