Early-spring dinner for four
Enjoy a cozy dinner full of cool-weather classics such as risotto, brownies, and squash sprinkled with a few nods to spring (hello, salads and peas). This gourmet-style menu is easy to achieve, simple to tweak, and will satisfy everyone . . . until the the spring thaw hits!
Photo, Roberto Caruso.
Sides
Roasted squash salad
Peppery arugula and warm squash are a perfect match. Top the salad off with feta, pepitas (shelled pumpkin seeds) and cranberries.
Roasted cauliflower with tahini Chop a large head cauliflower into bite-sized pieces and toss with olive oil and salt. Then bake it in the oven while you work on the risotto.
Main
Classic risotto with shrimp and sweet peas
The easy part is the stirring, and the more difficult part is choosing between the classic, roasted squash or double mushroom version.
Photo, Yvonne Duivenvoorden.
Dessert
Best-ever brownies
Choose semi-sweet chocolate, or go all out by stirring chopped Skor bars, toffee bits or dried cranberries into the batter with nuts.
The very best of Chatelaine straight to your inbox.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
