This spring panzanella salad pairs fresh spring veggies with homemade sourdough croutons and a zingy lemon dressing.

Fennel confit is a luscious and incredibly fragrant way to cook fennel. The slices are covered in olive oil and cooked with lemon and herbs.

Herb Roasted Potatoes & Tri Color Carrots – a fresh, tasty side dish – simple, yet fancy, and perfect with grilled meat.

These Asparagus with Lemon Caper Sauce are light and fresh and the sauce really enhances their sweet, Spring inspired taste.

Pesto Pasta Ham Salad