{Nourish} Spring Meal

We drew inspiration for our spring meal this issue from the Mediterranean. 

It was heavy on spices, garlic, fresh ingredients, and really bright colors.

It was also really delicious.

 

The Menu

Spicy Shrimp With Garlic and White Wine

Steamed Fennel With Garlic Vinaigrette

Moroccan Spiced Carrot Salad

Crusty Bread

Strawberries With Greek Yogurt and Brown Sugar

North African Mint Tea

 

Find the recipes on page 38 of our spring issue!