This week, we continued our celebration of spring foods by highlighting the beauties that make their debuts in the markets this month: ramps, rhubarb, peas and more. And yes, since the Girl Scouts are parked outside every market and business the entire months of March and April, Girl Scout cookies are officially spring foods. Faith shared information about Girl Scouts of Connecticut’s Annual Dinner (please go and support the scouts. Faith will be there!) and a recipe contest that includes two of our favorite things: Girl Scout Cookies and dessert. Get in on this, home cooks! Dream something up. The Girl Scout community votes. You might get a badge, we don’t know.
Anthony mixed a brightly-flavored Lemon Meringue Pie Cocktail we swooned over. And Mark shared a Sicilian white wine that pairs beautifully with just about any spring food you can think of.
The team shared some garden hacks so clever, we immediately added them to our outdoor spring to-do list. Find them on the Green Upgrader blog.
Diane Morgan joined the party and shared a trio of salmon recipes and plenty of tips for cooking salmon every which way.
Here’s your roundup of recipes and more from the show:
Diane Morgan’s salmon recipes:
Slow-Cooked Salmon with Spring Vegetables
Crispy-Skin Pan-Seared Salmon with Succotash
Poached Eggs and Smoked Salmon on Tapenade Mayonnaise-Smeared Bread
What to drink:
THE Value White Wine for Spring
Just for fun:
More Than Just Cookies – Dinner with Faith, Support CT’s Scouts!
Chocolate Alert: A New Bar from Vietnam is Getting Raves
