I just got back from a visit to New York with my son and the first thing on our agenda was to get a proper New York bagel with a smear! His was with plain cream cheese mine was lox and cream cheese. This salmon pâté is inspired by that decadent combination of smoked salmon and cream cheese. A little bit more elegant version of that flavor profile. We just slightly puréed the smoked salmon with cream cheese so there are nice pieces though out the cheese. Then, we add the flavor goodies; shallots, dill, lemon juice, capers, everything you put on top a gorgeous bagel. But today we’re going to serve it with crostini, but you could certainly serve it with a bagel, chips, or crackers.

We’re going to marinate a boneless leg of lamb with garlic and fresh herbs which is going to adds tons of flavor and really complement the mild taste of the lamb. Lamb has really gotten a bad rap as being a very gamy tasting meat. It’s not. The meat is very mild tasting, and after being perfectly roasted we will serve it with a mint salsa verde. Today we are are adding mint along with a little lemon, which compliments the lamb so beautifully.

Is there anything better than potatoes with roasted meat? I love Yukon Gold potatoes! They are so versatile because they bake and smash equally well. Top with Parmesano Reggiano and breadcrumbs then cooked until golden brown – the perfect compliment to roasted meat.

Carrot cake is a classic. This is my take on my Mom’s recipe. The carrot cake batter is not light and fluffy, its more dense like a muffin batter. So I’ve added yogurt and I love the traditional addition of crushed pineapple to add flavor and help keep it moist. The cake is studded with roasted pecans and then covered in a decadent cream cheese icing. Just a slice of heaven. A perfect way to end a delicious spring meal.