Illustration by Tom Christopher
Now that it's March and the worst of winter is behind us, it's time to think about spring and the warmer weather that's just around the corner. It's a great time to catch up with friends who may have been hibernating for the past few months. What better time is there than now to have an "almost-spring" dinner party? For this dinner I like to serve lighter food instead of a wintry roast or stew. This dinner menu begins with a lovely, creamy scallion and watercress soup with fresh oysters. A very simple preparation of broiled salmon steaks marinated in a bit of orange and lime juice and topped with fresh cilantro is the entrŽe, with elegant asparagus vinaigrette and orzo with fresh parsley served on the side. The dessert is a scrumptious lemon-glazed tea cake with fresh strawberries. Be sure to fill your dining room with with fresh daffodils and forsythia and enjoy your company while you savor the best of the season to come.

öBarbara Scott-Goodman

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