Menu: A Dinner Menu for Warm Spring Nights
- Black Bass with Chickpeas, Clams, and Chorizo
- Speķa Pīrāgi (Bacon Turnovers)
- Sweet Corn Chowder
- Spinach Cappellacci with Goat Ragu
- Assortment of cheeses
- Chocolate pots de creme
- French macarons
More About This Menu
You can substitute any fresh spinach pasta for the cappellacci and lamb for the goat if either are hard to find.
If it’s still a bit early for corn season, use thawed frozen corn for the soup and add just a pinch of sugar.
A cheese plate is a wonderful way to end a meal—serve a selection of several different kinds, ranging from hard to soft, pungent to mild. Need ideas? Here are a few of our favorite Wisconsin cheeses and a few great ones from Texas.
Every good dinner party needs a soundtrack, so as a bonus Ana created a special playlist to go along with this menu. Get the playlist on Spotify »