In spring, it’s easy to look to the mood of the season and seasonal produce for inspiration. People are feeling excited and energized, so I like to serve dishes that speak to that feeling. The food should be bright and bursting with fresh flavors, and light on the palate. Gone are braised meats with their richness; in are roasted meats and tender vegetables.
I’ve selected a menu of four relatively easy dishes, served family-style, for you to try at home. You have to hustle in the kitchen to pull the meal together, but once it’s on the table, you can enjoy the fruits of your labor.
Cornish game hens, which are only 4 to 6 weeks old, are tender and delicate in flavor. When they’re roasted with fresh herbs, such as lemon thyme, you get the sense you are eating spring itself. Try serving the soup out of a crockpot on your sideboard and simply pass the soup cups around the table. Whenever guests interact by passing food, it creates a fun camaraderie at the table. And I love the recipe for fresh asparagus and smoked salmon— it’s easy and speaks to the season. The elegant chocolate pots de crème are a delicious way to finish, and they can be made ahead of time.
Oyster Stew with Cremini Mushrooms and Chives
Andrew Evans is the chef and owner of the Inn at Easton.