Are you looking for some Spring inspiration for your meals?
There’s just something about lemons that seem to go hand in hand with warming weather!
They are bright and light, a refreshing “lift” after a Winter’s-worth of roasted meats and root vegetables for dinner. I bought these lemons at Costco, a 3-pound bag of Meyer Seedless Lemons, they were large and looked delicious, when in fact, I only needed one lemon for a pie recipe for our Easter dinner.
Note: Never go into Costco for ONE item, it does not exist!
After making my pie, I still had about 4 lemons left.
I sliced 2 lemons thinly to add to the water glasses at each place setting.
I added a fresh squeeze of lemon into a Dill dip I made for the cheese and vegetable tray.
Finally, the last lemon was again, sliced thinly and added to the inside of a glass flower vase, in the water, surrounding the stems of flowers as the table’s centerpiece. The lemon juice does not extend the life of the fresh flowers, the slices were used simply for the added color at the table.
Another Spring idea, a “fresh idea”, is using lemons or lemon slices as a garnish. The photo below is from Leslie’s kitchen at Lemongrovelane, and I chose this photo to share because of its bright colors, the lemon slices on roasted asparagus makes this Spring-time vegetable look as good as it tastes.
I thank you for following along, as I’ve been rattling off a few examples from my Spring table.
I hope these are ideas you’d want to try, if you haven’t already.
If so, let me know how you garnish your favorite Spring dishes, with lemons or do you use something else?
Would love to hear from you….no need to be shy,
We’re friends, right?
xo,
