Easter is coming and I want to help you get prepared to feed your family a special meal.
We will be making a few dishes this week on Instagram so go check those out for tips and techniques.
Enjoy!
The Menu
Grilled Boneless Leg of Lamb with Lemon Feta Vinaigrette
A nice alternative to steak.
This feeds a crowd and is generally a welcome change. Serve with hummus, pitas, cut tomatoes and cucumbers. Or serve with tacos and cucumber salsa. You can switch the flavor profile to fit your theme. Just have a meat thermometer to help you know the internal cooking temperature. You do mot want to overcook it.
Click the link below to download the recipe.
Crunchy Rosemary Roasted Potatoes
A new technique for roasted potatoes.
Par boiling, then roasting adds another level of crunch factor. Key step is to season them well with the olive oil and salt!
Click the link below to download the recipe.
Asparagus Twists
These Asparagus Twists are a Culinary Works Original!
We have been serving these for years. Delicious anytime of year. Do not overcook the asparagus, have your water ice bath ready for blanching. Season well with lemon and extra virgin olive oil. These taste like a spring day with the sun shining.
Click the link below to download the recipe.
Spring Green Chop Salad
We pride ourselves on our salads at Culinary Works.
Nothing is better than a well, balanced salad, good crunch, tangy dressing and bit of cheese, nuts, healthy greens and you feel great!! This one is perfect for Spring flavors and sunshine. Give it a try. One note, yes of course, any substitutions can be made.
Click the link below to download the recipe.
