These long days are wearing me out. Thank goodness for rock solid cooks having my back, plenty of caffeine, and catnaps. Here’s some more from the new spring menu!
Rockfish entrée with fregola, ratatouille, and chile crab broth
Amish brick chicken with Jasmine rice, morels, smoked tomatoes, and cider jus
Roasted beets with quinoa, farro, lentils, and hoarseness
Snapper with white asparagus puree, asparagus tips, and saffron oil