April's Supper Club was all about spring cleaning the way we eat. When we elbow hearty braises, root vegetables, and comfort food out of the way, what bright spring goodness takes its place? Personally, I'm obsessed with rhubarb these days, but y'all had great ideas to freshen up the dinner table on a nightly basis.
Keep it simple
. Ingrid of The Cozy Apron
likes to pair the freshest seasonal vegetables of the season with big, gutsy flavors. She keeps the number of ingredients in her dishes down by buying fewer, better quality ingredients: "Good vinegars, citrus, fresh herbs, quality oils and seasonings can make a big difference in taking something "simple" to the next level." Here, she throws together a salad of crisp baby bok choy and carrots with a bright, bold sesame-soy vinaigrette. Get the recipe.
Make a salad with staying-power
. When spring starts to get busy with an intense training schedule, Dessert by Candy
turns to this hearty grain salad, easy enough to throw together Read More »from Spring Clean Your Supper: Ideas and Recipes from the Shine Supper Club