April’s dinner was fantastic! Our theme was all things Meyer lemon. We got the idea from a group of recipes in a spring issue of Cooking Light magazine. We often find and make recipes from this magazine, and they are almost always good!

Here was the lineup:

Libations

Sparkling Lemon Cocktail with Vodka, Sparkling Wine, Rosemary
Sauvignon Blanc from New Zealand and California

Appetizer

Seared Scallops with Lemon Beurre Blanc, White Wine, Shallots, Thyme

Salad

Fennel Salad with Lemon, Parsley, Shallots, Olive Oil, Goat Cheese

Entrée & Side

Lemon Chicken Piccata Sautéed in Sauvignon Blanc
Roasted Asparagus with Brown Butter and Thyme Lemon Rind

Dessert

Lemon Curd Tart with a Macadamia Nut Vanilla Crust, Topped with Meringues

And here were the results!