As promised, Palette Catering is revealing more of the recipes from the Spring-inspired menu they created for the garden party in the March issue. So, let the warmer weather this week inspire you to try something new (and scrumptious!) for dinner.
12 lamb chops
1 Tablespoon Dijon mustard
½ cup extra-virgin olive oil
12 cloves garlic
1 sprig of fresh rosemary, picked
4 sprigs of fresh parsley, picked
4 sprigs of fresh thyme, picked
Clean lamb, lightly season with salt and pepper. Combine all remaining ingredients in blender and purée. Toss lamb in marinade and allow to sit overnight. Grill to desired doneness.
3 Tablespoons butter
1 teaspoon curry powder
Blanch carrots in boiling, salted water until crisp-tender. Melt butter in sauté pan. Add curry powder, heating gently in the butter. Add the blanched carrots, tossing to coat. Season with salt and white pepper.
1 cup extra-virgin olive oil
4 cloves garlic
zest of 1 lemon
1 bunch parsley, chopped
Combine extra-virgin olive oil, garlic, and lemon zest in blender and purée until smooth. Add parsley to the blender and purée until smooth. Season with salt and pepper to taste.
Follow this link for the grilled veggie recipe, in case you missed it. And see the story from the March issue by clicking HERE. And stay tuned to see what Palette chose for the desert finish to this delectable menu!