Last week we welcomed the fine folks behind Relay Foods back into our kitchen and dining room for quite the Easter feast and photoshoot.
Tim planned and prepared recipes for a full Easter spread. Each of the ingredients for the meal are available through Relay Foods and were sourced locally and organically where possible. Did you know when ordering through Relay Foods, you can have your groceries delivered to your doorstep?
The meal consisted of 8 dishes — asparagus leek soup, deviled eggs, carrots with butter and thyme, early spring peas with ricotta, roasted potatoes with a garlic aioli, and a spiral sliced ham. For something sweet, he whipped together individual strawberry graham cakes and a virgin grapefruit mint spritzer. Each of the recipes can be found newly published on Relay Foods.
This baked spring peas with ricotta dish will seriously take you to another level — it's unexpected and so, so good. Find more photos of each of the side dishes with complete recipes here.
The grapefruit mint spritzers and strawberry graham cakes added so much bright color to the spread, and since they packed a little sweetness, were obviously among my favorites. Find the recipes for each featured here.
As part of the preparation, I always enjoy putting together a little seasonal tablescape:
This spring centerpiece included a smattering of gold dipped mason jars and other repurposed vessels filled with different kinds of white flowers. I finished everything off with a dusting of green spanish moss from the craft store:
We hope you enjoyed this behind-the-scenes look into another day prepping and shooting a meal with Relay Foods. A huge thanks goes out again to the RF team and John M. Robinson for capturing the day so beautifully in all of the photos.
For some last minute Easter dinner ideas or just plain good spring recipe inspiration, find the full meal with all recipes and more photos from the day over on the Relay Foods Easter menu page.
What's on your menu for Sunday?