With the world in bloom, we celebrate the renewal of all that God has created for us. A time of restoration and rebirth, spring reminds us that through our savior Jesus Christ, we are invited to rejoice in everlasting life with God.
Call the family to the table with the smell of roasted chicken and usher in the season with a salad that puts garden imagery right on the dinner plate. Showcase this joyous period by creating a centerpiece of fresh-cut flowers or greenery from your garden. Keep the fare light and simple, and begin the meal by giving thanks to the God who provides for us now and evermore.
Mark the end of winter with this special occasion salad sure to please every palate. Dress up tender greens with the bold flavor of Gorgonzola, a handful of maple-glazed walnuts and slices of fruit. Or go with a salad of chopped tomato, avocado, onions and cucumber. Include something unexpected, too, peeled jicama or strawberries. A light balsamic vinaigrette is a tangy topper.
Grilled Chicken with Chimichurri Sauce
Plump juicy chicken with an aromatic chimichurri sauce promises a succulent supper with just a hint of Latin spice. The bright green sauce originated in Argentina and is a kind of South American pesto. Piquant, it’s more about flavor than heat. Ingredients include parsley, oregano, onion, garlic and a dash of red pepper flakes.
Pan-Roasted Gingered Pears with Toasted Hazelnuts
A cored pear—soften by a few minutes in the oven—serves as a miniature bowl for vanilla yogurt and chopped hazelnuts. Ginger sauce sweetened with agave is drizzled over the fruit.