This Spring Sunday dinner menu features fresh, seasonal ingredients, including lamb, spinach, oysters, mushrooms, artichokes, strawberries, and oranges. In addition to a beautiful green salad and mushroom tartlets, we have three main courses from which to choose: artichoke and lamb stew, creamy oyster stew, and Lyonnaise steak. To finish things on a sweet note, there is a sinfully delicious collection of strawberry desserts and a rich orange creme brulee.
Try this spinach and green apple salad recipe for a refreshing post-main course salad. The light, crunchy texture and subtle flavoring complements many styles of dishes, from omelets to roasted poultry to sandwiches.
Perfect for a low-key meal or cocktail party, this roasted mushroom and Brie tartlets recipe is easy to prepare and refined. Simply fill puff pastry-lined tartlet molds with roasted mushrooms, onion confit, and slivers of Brie to make a fantastic, savory appetizer. Use the tartlets as light dinner entrée, as well!
Lamb shoulder and baby artichokes braised together in an herb-rich, tomato-wine sauce create an elegant and easy way to celebrate a special occasion or holiday. This lamb and artichoke stew is perfect for spring, but is wonderful any time you can find baby artichokes at the market. Serve this savory ragout with smashed potatoes and roasted asparagus for a complete seasonal menu.
This oyster stew recipe uses simple ingredients, allowing the fresh, pure sea flavor of the oysters to shine through. A heart, warming stew, it's perfect for a night when a chill is hanging in the air and one wants to warm up at the kitchen table. The preparation is easy and fast, making this a wonderful dish for special occasion dinners when oysters are typically served, but a casual presentation is desired.
An infusion of citrus zest gives this orange creme brulee recipe its depth and unmistakable warmth. For a striking burst of color and flavor, serve the custard with fresh, sliced strawberries or berry sauce.
The strawberries grown in the Aveyron are special, prompting George Christopher Davies to document them in his book, Our Home in the Aveyron. "Great quantities of strawberries are grown between the vines. These are of a small kind somewhat larger than our wild strawberries: they come in season earlier than our garden strawberries, and are much prized for their fine flavour." These are special, heritage varieties that grow only in France. Although you might not be able to buy French heritage berries at your local market, try these French strawberry recipes in your own kitchen for some European flair.