We're Back

Apologies for our hiatus!  Things have  been busy:  trips, Easter, work, Foxfield Races, Law School reunions, the list goes on...

But we're back now, and apparently it is May.  As we creep towards warmer months, I wanted to share a recipe I made on Easter that could serve as a side for many a Spring dinners.  This Minted Pea Puree, made with fresh peas, mint, and Greek yogurt was the perfect sub for traditional mint jelly with our herb-crusted rack of lamb on Easter.  Plus, it looked SO pretty on the plate and was super easy.  I would highly recommend it!

2 comments:

Anonymous said...

Definitely going to try it!!

Ashley said...

I have made something similar to this and it was great!