To us, spring always evokes a sense of renewal and freshness, and what better way to celebrate the season than with some new recipes. From daydreaming about Provence with ratatouille and artichoke ragout, to the fresh flavors of a kale citrus salad and spring onion, sweet pea and parmesan risotto, Chefs Kelley and Deanna have helped us celebrate the season, and will be ready to keep the good times going this spring.
While menus may not be set yet, past years’ lineups below to give you a sense of what you can get excited about. Be sure to watch our The Next Course page for updates.
The menus below can also serve up inspiration for a private party, which we love hosting. Ready to start planning your private party? Choose your chef and your menu, and drop us a line! Call our store at 435-649-1400 or email candy@mountaintownoliveoil.com.
Past SPRING CLASSES
Provence
- Ratatouille
- Niçoise Salad
- Artichoke Barigoule – Artichoke Ragout
- Provençal Roast Chicken
- Pear Tarte Tatin with Vanilla, Lavender & Honey
Meat Free for Spring
- French Spring Soup
- Roasted Vegetable Acini di Pepe Salad with Mini Mozzarella, Basil Pesto and Pine Nuts
- Spring Vegetable Butter Lettuce Tacos with mint chevre ricotta, chives and lemon
- Brussels Sprout, Sweet Potato and Balsamic Pizza
- Raspberry Ricotta Cake
Fresh Spring Flavors
- Smashed Pea and Mint Bruschetta with Chèvre Ricotta
- Shrimp and Artichoke Linguini with Basil
- Kale Citrus Salad
- Pan Seared Salmon with Charmoula
- Olive Oil, Blood Orange and Lemon Curd Tart
Spring Feast
- Herbed Burrata, Fava Bean and Prosciutto Bruschetta
- Cucumber, Apricot, & Feta Salad
- Crab Cakes with Mango, Pineapple Relish
- Spring Onion, Sweet Pea and Parmesan Risotto
- Coconut Lime Tartlets
Al Fresco Brunch – Chef Kelley
- Toasted Coconut Yogurt Parfaits with Roasted Summer Berries
- Simply Dressed Baby Lettuce & Fresh Herb Salad
- Savory Muffins with Sausage & White Cheddar
- Strawberry Pecan Poppy Seed Chicken Salad
- Lemon Rosemary Shortbread
Vegetarian for Spring – Chef Deanna
- Leek and Sugar Snap Pea Tartines
- Spring Vegetable Ragout with Pesto
- Spinach and Ricotta Tart with Pinenuts
- Morel and Fava Bean Risotto
- Citrus and Pistachio Olive Oil Cake
