After visiting the Farmer’s Market at Fort Mason this Sunday, I was inspired to cook a dinner featuring SF’s amazing spring fare.
On the menu:
1. Artichoke boiled with lemon, garlic and bay leaves with Nicasio Valley, Foggy Morning Cheese
2. Lightly fried squash blossoms (my first time making these, they were delicious!)
3. Fresh Lemon Pepper Pasta with olive oils, spring peas, and squash blossoms
4. Whiskey cocktail with Bullet, grenadine, fresh lemon juice, simple syrup & a cherry on top! Normally we would use a better quality grenadine and cherry (from Cask) however we were out and needed to improvise…