Setting the Stage
- Set your table in a rainbow array of pastel colors.
- Cover your table in a lilac cloth.
- Tie creamy lemon napkins with pink raffia bows. Tuck a grape hyacinth under each bow.
- Use small terra cotta pots as placecards. Write your guests' names on each pot with a marker. Fill the pot with a small bunch of primroses. Cover the bottom of each pot with decorative foil-coated paper to avoid soil leakage on your table. Your guests can take these cheerful pots home as a favor.
- Place a row of potted tulips or daffodils down the center of your table Be sure the plants are not so thick or high that your guests can't speak across the table!
This menu highlights the produce that is once again fresh, and not ferretted out of root cellars.
Minestrone alla Milanese - This classic recipe includes spring peas and lots of other terrific treasures from the garden. It makes a very healthy, seasonal starter for your meal.
Herbed Leg of Lamb with Pan Gravy - Spring is the time to enjoy leg of lamb at its finest.
Carrots with Fresh Herbs - Savor fresh garden herbs at this meal, even if they aren't quite ready in your own garden this early in the season.
New Potatoes with Basil - This is a very simple recipe, also using fresh herbs.
Hot Cross Buns - A recipe for the special bread that is only made during the Lenten and Easter season.
Peach and Berry Trifle - A trifle is a glorious showcase for nature's treats.
