The Perfect Spring Menu
This Easter we had a family reunion in my father’s home town, Salisbury, NC. My older brother, Scott, had the great idea of asking one of the excellent chefs in our area to “personal chef” one of the evening meals for the family. Amazingly, we were able to get Chef David Arey to travel up there to do this for us, and he prepared the perfect spring meal. All the veggies needed to make this yummy meal have been in your Spring CSA bags! Here is the menu:
- Short ribs
- Sweet potatoes
- Roasted asparagus with garlic
- Kale salad with local soft cheese
- Fried apple rings with ice cream
The sweet potatoes were sliced thinly and layered with cream, butter and maybe cinnamon and baked in the oven. They cooled and were sliced into squares. The squares were then seared in a cast iron skillet. They were so so so good! Even my picky eating nephew loved them. The asparagus was prepared simply, which really highlighted the fresh local flavor of this vegetable. It was the perfect accompaniment to the heavier beef and sweet potatoes. Everything was absolutely perfect.
So, guess what I’m about to make for dinner. The same menu, only without the ice cream! I’m pretty sure it won’t come close to Chef David’s creation, but honestly, this meal is something that I can prepare a “Robin version” and it will be great! I love spring. I love great local produce. I love our local chefs!
If you want Chef David to do a great party for you, head on over to DFC Farms Trading Company and Cafe , and talk to him about it. This local food restaurant is right on the square in Monroe. They feature grass fed beef, local produce, local milk and cheeses, and a darn good breakfast and lunch! Don’t miss it.
Eat your veggies,