“And the Spring arose on the garden fair,
Like the Spirit of Love felt everywhere;
And each flower and herb on Earth's dark breast
Rose from the dreams of its wintry rest.” 
― Percy Bysshe Shelley

Spring is almost here and the promise of renewal, new growth, and a fresh perspective blissfully come with it. There’s joy in the softness of the warmer weather and sweet smell of the air. Trees are erupting with young growth and flowers break through the hardened ground of winter. You can almost hear the song of birds in musical harmony.  

The season of change gives us the opportunity for something fresh. Our Primavera collection is just that. It’s classic spring in a symphony of soft pastels and playful patterns. This handmade Italian dinnerware is the perfect guest at your spring table.

In the beautiful setting above, we’ve complemented our Primavera pieces with several of our soft and sophisticated accessories. We love the idea of layering to bring both depth and drama to a setting, and even with a serene and muted palate it works.

The addition of texture with Biancheria linens balances the subtle tone of the table. We’ve chosen a neutral selection in ivory and pale beiges so the dinnerware doesn’t contrast too harshly. This allows us to top it off with a pop of natural color in the yellow Paperwhite Narcissus planted in our Intrecci Cachepots. These handmade ceramics are woven to mimic traditional baskets, perfect for spring.

With the new season comes the promise of fresh fruits and vegetables. We enjoy serving up colorful carrots straight from the garden. Below we offer a quick and easy way to prepare the bounty of your own garden, or what you might pick from the local farmer’s market. Get your veggie on and get dinner cooking.

RECIPES



Roasted Spring Carrots

In this photo, we’ve used a mix of thinner carrots in a variety of colors. Feel free to use what you have access to. So if simple orange carrots from the grocery store are all you have, that works perfectly.

• 8-10 carrots (feel free to use more based on number of servings needed)
• 2-3 tablespoons of good virgin olive oil
• 1 teaspoon of coarse kosher salt
• 1/2 teaspoon freshly ground pepper
• Fresh dill sprigs

Preheat the oven to 375 degrees. If your carrots are on the thinner side, you can keep them whole or cut them down the middle. If you’re using thicker carrots, you can quarter them into long strips. Note that carrots shrink when you cook them, so ensure they aren’t too thin or you may overcook them.

Lay the carrots across a cookie sheet and cover with the olive oil. Add the salt and pepper and then use your hands to toss ensuring full coverage. After you toss them, lay the carrots across the sheet in a single layer.

Cook for 15-20 minutes, depending on the texture you like -- testing for softness or the level of al dente you prefer. You should see the carrots slightly caramelizing, which enhances the sweetness of the dish.

Plate the carrots on our Primavera Oval Platter and sprinkle with a little chopped dill or dill sprigs and serve.

Smoked Salmon with Capers

This isn’t a recipe as much as a set of instructions. If you’ve ever had a wonderful smoked salmon appetizer at a restaurant but weren’t sure how to serve it at home, it’s incredibly easy. Smoked salmon brings decadence to any Sunday brunch or spring dinner.

• 1 package smoked salmon
• Capers, drained
• 1 small red onion, sliced
• 1 lemon, thinly sliced
• A few radishes, thinly sliced

If you’ve never purchased smoked salmon before, ask your local market for help in deciding what’s best. You can get great quality options of Scottish, Pacific, and Nova Scotia versions at most grocery stores.  Depending on how many people you’re entertaining, you may need to purchase two packages. What you’re looking for is a clean, silky, buttery taste.

Tear the salmon slices into 2-3 inch pieces and lay out on a nice platter. Sprinkle the salmon with capers, as many as you like, sliced red onions, radishes, and lemon.  

Serve your salmon platter with your best crusty loaf of bread and watch it disappear.