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Food & Entertaining

Spring Feast

Author: Terri Feder
Issue: May, 2014, Page 102



Dishes From Morocco, Italy, the Middle East and Greece Spice Up a Spring Dinner Party.

Spring in the Desert Southwest calls for supper outdoors. A bucolic olive garden serves as an apropos setting for Chef Sydney Dye’s global-themed feast, showcasing the season’s bounty. Easy dishes—some that can be made ahead, some store-bought—ensure that even the chef has a good time. Although the recipes are simple, their flavors are not. Complex and well-layered, the tastes are sure to delight. Buon appetito!

Menu
For hors d’oeuvres, place the following store-bought foods on large platters: olive tapenade, hummus, veggies, pita chips, assorted crackers, dried apricots, almonds and grilled artichokes. Then make the Italian caprese and place it on a separate platter.

(click below for recipes)


Cucumber, Mint and Feta Salad

Za’atar Spiced Flatbread

Grilled Vegetables

Moroccan Spice-Rubbed Lamb Chops

Couscous With Pan-Fried Chickpeas

Middle-Eastern Date Diamonds


Mint Tea


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