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A Spring Dinner Party

Nothing merits a celebration quite like the end of winter, especially in New England. And what better way to celebrate spring, or any occasion, than with food. If you're planning a spring dinner party, here are some tips to use foods that exude the colors and vitality that come with the change in season.

For Starters - A salad of spinach or arugula with strawberries or other fresh fruits can make for a savory precursor to a meal. For added flair, sprinkle goat cheese with lavender over the top. Christine Chesanek, owner of Fromage Fine Foods & Coffees in Old Saybrook, sells Purple Haze, a fresh goat button cheese that is covered with lavender flowers. She suggests using it over salad, but says it's also good on fresh steamed beets with lemon or blood orange olive oil.

Brighten the Basics - If cooking vegetables, using olive oil can be a unique way to add flavor to some been-there-done-that spring staples. Ethan Champagne, general manager of Old Quarry Olive Oil Company in Branford, says he typically suggests cilantro and roasted onion olive oil, especially with roasted vegetables.

Lighten It Up - When it comes to an entrée, don't be afraid to add fresh fruit whenever possible, even if it's with a meat dish. A strawberry salsa over salmon will surely be a tasty and unexpected surprise for your guests while harnessing seasonal flavors.

Salmon is a great meat option for spring as it is light and pairs well with asparagus, which is an easy spring vegetable to cook, and adding an olive oil to either can give them a nice zest. For fish, Champagne suggests a lemon olive oil.

A Strong Finish - For dessert, it's best to use lemon and other fresh fruits that are common to the season. Kim Thomas, owner of Savour Café and Bakery in Centerbrook, says for desserts she suggests a lemon sponge cake with lemon cream filling, raspberry purée, and a simple vanilla Swiss meringue with buttercream, all of which will be on the store's Easter menu (in case you didn't feel like baking).

Lavender can also be a particularly festive ingredient for a dessert, especially when combined with lemon for scones, cake, or cookies.

Spring is a time of renewal, so whatever you choose to serve you can't go wrong by doing a fresh take on seasonal staples.