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I love spending Mother's Day around mothers and seeing them be celebrated. Just like last year, I spent this Mother's Day cooking for Jenni Kayne and her beautiful family. An early dinner, filled with farmers market produce and fresh halibut from McCall's Meat and Fish. To finish it off, a bubbling peach and nectarine crisp with Brown Sugar Vanilla Ice Cream from Carmela Ice Cream. Unfortunately, the crisp was devoured before any pictures could be taken! I hope you had a wonderful Mother's Day filled with lots of love and relaxation.
fava beans with rosemary and crunchy bread
market greens with snap peas, tomatoes, fennel, and balsamic vinaigrette
orecchiette with broccoli pesto
grilled halibut with tomato basil vinaigrette
lentil salad with red wine vinaigrette and goat cheese
oven roasted baby artichokes with meyer lemon and maldon salt
peach and nectarine crisp with brown sugar vanilla ice cream
