Garden Party

Ingredients

• 1 tbsp butter
• 1 small onion, chopped
• 1 medium potato, peeled and diced
• 3 cups vegetable broth
• 3 cups frozen peas
• A handful of fresh mint leaves
• 1/4 cup cream (optional)
• Salt and pepper

Method

1. Soften the onion in the butter for 5 minutes. Add the potato and broth and simmer 12 minutes.
2. Add the peas and simmer 3 more minutes, just until bright and tender.
3. Blend with the mint until smooth. Season, then chill at least 1 hour.
4. Serve cold with a swirl of cream and a mint leaf on top.

Ingredients

• 4 boneless chicken breasts
• 1/4 cup olive oil
• Juice and zest of 1 lemon
• 2 cloves garlic, minced
• 1 tbsp chopped parsley
• 1 tbsp chopped basil or oregano
• 1 tsp salt
• 1/2 tsp black pepper

Method

1. Whisk the oil, lemon juice and zest, garlic, herbs, salt and pepper. Marinate the chicken 30 minutes in the fridge.
2. Grill or sear over medium-high heat, 6 to 7 minutes per side, until it reaches 165 F.
3. Rest 5 minutes, then slice. Serve with the Flower Bed Medley or warm bread.

Ingredients

• 1 bunch asparagus, trimmed
• 2 carrots, cut into sticks
• 1 zucchini, cut into half-moons
• 6 radishes, halved
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• Lemon zest, to finish

Method

1. Heat the oven to 425 F.
2. Toss all the vegetables with the oil, salt and pepper on a sheet pan.
3. Roast 20 to 25 minutes until tender with browned edges. Finish with the lemon zest.

Ingredients

• 1 lb strawberries, hulled and sliced
• 3 tbsp sugar, divided
• 1 cup heavy cream
• 1/2 tsp vanilla
• 8 store-bought shortcake or pound cake slices, cubed

Method

1. Toss the strawberries with 2 tbsp of the sugar and rest 15 minutes until juicy.
2. Whip the cream with the remaining sugar and the vanilla to soft peaks.
3. Layer the cake cubes, strawberries with their juice, and cream in glasses.
4. Top with a strawberry fan and serve soon after assembling.