Spring Equinox Delights: A Culinary Celebration of Renewal and Bounty

As the earth awakens from its winter slumber and vibrant hues of green begin to paint the landscape, we gather to celebrate the arrival of spring with a special Equinox dinner. Embracing the promise of renewal and rejuvenation, our table is adorned with fresh blooms and the fragrant aroma of herbs fills the air. Tonight, we embark on a culinary journey inspired by the changing seasons, where each dish pays homage to the bounty of springtime ingredients. From tender spears of asparagus to the delicate sweetness of early strawberries, our menu reflects the vibrant flavors and vibrant spirit of the season. Join us as we raise our glasses to welcome the warmth of spring and indulge in a feast that honors the rebirth of nature and the joy of new beginnings.

Recipes for Spring Equinox Dinner:

1. Asparagus and Pea Soup:

   • Ingredients: Asparagus, peas, onion, garlic, vegetable broth, cream, salt, pepper.
   • Instructions: Sauté onion and garlic, add asparagus and peas, cook until tender. Blend with vegetable broth, season, and stir in cream.
   • SEE FULL RECIPE BELOW

2. Herb-Roasted Lamb with Mint Sauce:

   • Ingredients: Lamb, garlic, rosemary, thyme, olive oil, salt, pepper, mint leaves, vinegar, sugar.
   • Instructions: Rub lamb with garlic, herbs, olive oil, salt, and pepper. Roast until golden. Simmer mint, vinegar, and sugar for sauce.
   • SEE FULL RECIPE BELOW

3. Lemon Lavender Cake:

   • Ingredients: Flour, sugar, butter, eggs, lemon zest, lemon juice, lavender buds, baking powder, salt, powdered sugar.
   • Instructions: Cream butter and sugar, beat in eggs and lemon zest. Mix in dry ingredients and lavender. Bake, drizzle with lemon glaze.
   • SEE FULL RECIPE BELOW

Spring Equinox Dinner

1. Asparagus and Pea Soup:

   • Ingredients:
     • 1 lb (450g) fresh asparagus, trimmed and chopped
     • 1 cup (150g) fresh or frozen peas
     • 1 small onion, chopped
     • 2 cloves garlic, minced
     • 4 cups (960ml) vegetable broth
     • 1/2 cup (120ml) heavy cream
     • Salt and pepper to taste
   • Instructions:
     1. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until softened.
     2. Add chopped asparagus and peas to the pot, and cook for 5 minutes.
     3. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes until vegetables are tender.
     4. Use an immersion blender to puree the soup until smooth.
     5. Stir in heavy cream, and season with salt and pepper to taste.
     6. Serve hot, garnished with a drizzle of cream and fresh herbs if desired.

2. Herb-Roasted Lamb with Mint Sauce:

   • Ingredients:
     • 1 leg of lamb (about 5-6 lbs), bone-in
     • 4 cloves garlic, minced
     • 2 tablespoons fresh rosemary, chopped
     • 2 tablespoons fresh thyme, chopped
     • 1/4 cup (60ml) olive oil
     • Salt and pepper to taste
   • For the Mint Sauce:
     • 1 cup (240ml) fresh mint leaves, chopped
     • 1/4 cup (60ml) white wine vinegar
     • 2 tablespoons sugar
     • Salt to taste
   • Instructions:
     1. Preheat oven to 375°F (190°C).
     2. In a small bowl, mix minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper to form a paste.
     3. Rub the lamb leg with the herb paste, ensuring it’s evenly coated.
     4. Place the lamb in a roasting pan and roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.
     5. While the lamb is roasting, prepare the mint sauce by combining chopped mint leaves, white wine vinegar, sugar, and salt in a bowl. Let it sit for flavors to meld.
     6. Once the lamb is done, let it rest for 10-15 minutes before carving. Serve with mint sauce on the side.

3. Lemon Lavender Cake:

   • Ingredients:
     • 2 cups (250g) all-purpose flour
     • 1 1/2 cups (300g) granulated sugar
     • 1 cup (226g) unsalted butter, softened
     • 4 large eggs
     • 1/4 cup (60ml) fresh lemon juice
     • 2 tablespoons lemon zest
     • 1/2 cup (120ml) milk
     • 2 teaspoons baking powder
     • 1/2 teaspoon salt
     • 2 tablespoons dried culinary lavender buds
   • For the Lemon Glaze:
     • 1 cup (120g) powdered sugar
     • 2-3 tablespoons fresh lemon juice
   • Instructions:
     1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
     2. In a medium bowl, whisk together flour, baking powder, salt, and dried lavender buds.
     3. In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
     4. Beat in eggs one at a time, then stir in lemon zest.
     5. Gradually mix in the dry ingredients, alternating with milk and lemon juice, until just incorporated.
     6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
     7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
     8. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
     9. To make the lemon glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
     10. Slice and serve the lemon lavender cake, garnished with fresh lemon slices and lavender sprigs if desired.

As the last light of the setting sun casts a warm glow over our table, we reflect on the beauty and bounty of the spring equinox dinner we’ve shared. Each dish, from the vibrant asparagus and pea soup to the succulent herb-roasted lamb with mint sauce, has been a celebration of the season’s freshest flavors. And as we indulge in the delicate sweetness of the lemon lavender cake, we’re reminded that just as nature begins anew with the arrival of spring, so too do our hearts feel lighter with the promise of warmer days ahead. With gratitude and joy, we bid farewell to winter and welcome the abundance of spring with open arms.