Thinking about a Spring Wedding?
Thank you to our contributor: Mary-Suzanne Peters
Springtime and new life abounds. It’s your new life as a couple and you can celebrate this newness as you plan the menu for your Spring Wedding.
Focus on fresh and local – salads made with greens like arugula coupled with orange and fennel or micro-greens with pine nuts and pomegranate vinaigrette.
Coiled shaves of carrots and cucumbers provide color your spring appetizer palette. Consider a main course of lamb, or veal, or you can follow an Easter theme with baked ham. Surround it with fresh young vegetables like asparagus, baby carrots, and green beans.
Fruity Sangria has a light springtime tone, lemonade with mint. Champagne and spring are soul mates another choice Mimosas. Strawberries abound at this time of year, and you can put them in champagne, or serve them in heavy cream. Want more strawberries, how about a strawberry shortcake wedding cake with side deserts of the same for a large affair.
Images by: MichaelJonathanStudios.com and Bob Ortiz Photography