Festive Spring Dinner Party
Umami kale chips, artichoke spaghetti, roasted asparagus, and crumbly rhubarb squares.
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This dinner is fresh, colorful, and gorgeous enough to share with a crowd. The menu can be easily scaled up and much of it can be prepared in advance. The main course features fresh artichokes with a side of kale chips and quick roasted asparagus. For a sweet ending, serve up bright pink rhubarb baked into crumbly bite-sized squares. Beautiful.
These tart and tangy roasted vegetables start in your oven and end on a Greek island. They’re an effortless plant-based side dish, perfect for any meal and a guaranteed crowd pleaser. The lemon juice and olive oil are fruity and light, while the black pepper and fresh dill round out the flavor palate with full earth tones.