Posted by: virge1701 | March 16, 2011

Spring is here…..well almost

Since we have all been anxiously awaiting Spring and it’s still not quite here, why not celebrate Spring through your palate!  That’s right, let’s eat our way into Spring….but let’s do it in a light and bright manner.  Think beautiful carrot, ginger soup ah refreshing.  Or how about some crunchy, textural spring rolls filled with savoy cabbage, bok choy, chicken and all finished with a passion fruit vinaigrette.  These are just some of the light offerings on Folderol’s current menu.

If you cannot join us, how about bringing Spring right into your kitchen.  Zucchini is available and fresh right now in the markets, the nice small dark green ones.  Celebrate Spring by whipping up a fresh, delightful Meditterean brushcetta.

Start with two small zucchini and one medium sized eggplant and the cherry tomatoes.  Clean and dice all the vegetables in a medium dice.  Add pureed garlic, salt pepper, pureed garlic, fresh  (or dried) oregano and thyme.   Drizzle good olive oil over the mixture and spread evenly on a sheet pan and cook in a 400 degree oven for 10-12 minutes.  When vegetables are reduced and soften take out of oven, cool and add additional olive oil if necessary and spread warm mixture over crunchy, French baguette.  Open a light Rose or a white wine, grab your favorite cheese and dinner for two on a Spring evening is served!

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