This past week I was honored to cook for a local farm to fork dinner. Greenlands invited me to cook for their April Homestead Dinner, and we came up with a menu that highlights the bounty of spring in the South.

Dinner started with two appetizers- shredded chicken with ginger and carrot wrapped in pak choi and goat cheese and red wine onion jam on freshly baked bread. The amuse bouche, my moment to play around a little, was a cheddar biscuit with honey and green onions.

We followed this with a fresh pea and mint soup (from The No Time to Cook! Book), marinated shrimp over butter lettuce, and then the main course. The big kahuna. Greenlands harvested one of their heritage pigs and we served the ham with a whiskey, mustard, and pomegranate sauce on a bed of farro, sweet potato, pomegranate, and kale. For dessert Heather and Maud from Greenlands made an Early Grey infused mousse. It was all fantastic.

I have been so thankful for this partnership with Greenlands. They are a delight to work with and the opportunity to create menus based on what they’re growing and raising has been a challenge I’ve loved. It’s one of the coolest things that has come from this whole blog experience.

Mint & Pea Soup

4 cups fresh peas

1 avocado

1 cup almond milk

1 cup vegetable stock

1/2 cup fresh mint leaves

1 tsp salt

Combine all ingredients, fresh, in a blender and blend until smooth. Chill and serve cold.