It's nearly Memorial Day and I'm welcoming the return of outdoor dining with open arms. While there are plenty of sidewalk cafes and restaurants with gardens around New York City, it's a real treat to be able to entertain outside at home.
I recently co-hosted a family brunch while my parents were in town. We served a spring vegetable frittata, cherry almond baked oatmeal, chocolate chip banana bread (topped with mascarpone - so decadent!), mixed berry fruit salad and bellinis. The frittata was loosely based on this recipe from Mark Bittman using asparagus, spring onions, and fiddlehead ferns. It's simple to make (confession: I haven't mastered flipping omelets) and does not disappoint.
I'm hoping this will be the first of many outdoor meals all summer long!