Here’s a fun starter idea: scallop sliders! This recipe from Tommy Bahama features a homemade chipotle aïoli, ‘Island slaw’ made with crispy wontons and even a fresh lime vinaigrette.
It’s the Green Chartreuse that gives this Green River cocktail by Jason Stevens, Beverage Director of Second Bar + Kitchen, its signature glow! Garnished with a basil leaf and fresh grapefruit slice.
Easy rotini with a spring vegetable medley from my friends at H-E-B.
A delicious chicken from Dewberry Hills Farm garnished with a basil puree and mint leaves, and plated with roasted eggplant topped with caponata.