Are you dreaming of Spring? So many of our Pink Kitchen friends have been pounded with rough weather this winter. But now we’ve turned the clocks back. Before we know it, that mild weather will be upon us.
Recently I came up with two easy Spring appetizers for Big Blend Radio’s Happy Hour program – Endive with Rose-Scented Blackberries and Roasted Vegetable ‘Crostini’ with Lavender-Scented Goat Cheese. Each recipe has a floral ingredient in honor of Spring, making them perfect for your Easter, Passover, or Spring gatherings. Both recipes are gluten-free and vegetarian, as well as vegan-adaptable simply by substituting non-dairy cheese. Click on the photos below to get the full recipes.
Endive with Rose-Scented Blackberries
Roasted Vegetable ‘Crostini’ with Lavender-Scented Goat Cheese
The post 2 Spring Appetizers: Endive w/ Rose-Scented Blackberries, and Roasted Vegetable ‘Crostini’ with Lavender-Scented Goat Cheese appeared first on Pink Kitchen.
