Well I scratched the poached trout Idea but here is what Ive come up with opinions please
App will be
Spring vegetable soup
Ingredients
1/2 tablespoon olive oil
1/2 cup celery, diced
1/2 cup carrot, diced
1/2 cup new potatoes, diced
1/2 cup frozen edamame (Japanese soy beans without the pods), available in most grocery stores
1 cups (500 mL) sodium-reduced vegetable broth
1.5 cups of water
1/2 bay leaf
1 large sprigs of fresh thyme, stalks removed
1/2 bunch of asparagus – trimmed (about 5 spears)
1/4 cup green onions
1 cup of watercress roughly chopped
Fresh ground pepper to taste
Directions
1. Heat oil in a soup pot over medium heat. Add the celery and carrot. Cook for 5 minutes. Do not brown.
2. Add potatoes, edamame, stock, water, bay leaf, and fresh thyme (stalks removed). Cook for 10 minutes.
3. Remove the tough lower part of the asparagus stems. Cut off asparagus tips and set aside. Dice the rest of the stalks and add them to the soup. Cook for 5 minutes.
4. Add the asparagus tips, green onion, watercress and pepper and cook for 5 minutes.
Salad will be ............
Fennel &Granny Smith apple Salad with Apple brown sugar Vinaigrette
Rhubarb & Maple soy glazed trout served with a saute of fiddleheads and Smashed Celeriac
And the sweet part my Fav
Rhubarb & Pineapple pie
