Happy Moments from Jenna's Kitchen

Brunch: Oat Bran pancakes, asiago grits, fried green tomatoes, orange slices, apple butter, OJ, and French Press Guatemalan











Dessert: Figs with goat cheese, honey, rosemary, and crushed pistachios











Lunch: Peanut Butter and Apricot Jam on whole wheat nut bread with mixed nuts (pistachios, hazelnuts, and smoked almonds), blueberries, and orange slices









Dinner: Orange and Coriander-scented red lentil soup, spring greens salad with sliced yellow tomato, pan-crisped deviled eggs, and cream dressing









Foursies: Tomato and Fresh Mozzarella stack with a dressing of basil, pine nuts, red onion, dried currants, garlic and lemon juice
















Thanks, Sally Swift and Lynne Rosetto Kasper. The Splendid Table's How to Eat Supper is my new favorite thing.