ABLOOM WITH GLEE
Begins on page 35
Strawberry-Rhubarb Lemonade p.37
Makes 6 servings
4 cups water
2 cups rhubarb, chopped
1½ cups granulated sugar
1 cup fresh strawberries, chopped
1 cup fresh lemon juice
Garnish: lemon curls, sliced strawberries
1. In a medium saucepan, combine 4 cups water, rhubarb, sugar, and strawberries. Cook over medium heat until sugar is dissolved and fruit is softened, 10 to 15 minutes. Remove from heat and let cool completely. Strain through a fine-mesh sieve, discarding pulp.
2. In a large pitcher, combine syrup and lemon juice; add ice to fill. Serve over more ice. Garnish with lemon curls and sliced strawberries, if desired.
Mixed Salad in Parmesan Nests p.38
Makes 12 nests
2 cups freshly grated Parmesan cheese
3 ounces fresh baby spring mix lettuces
1 ounce fresh watercress
Lemon Vinaigrette (recipe follows)
Garnish: thinly sliced radish, carrot ribbons, edible flowers
1. Preheat oven to 400°. Line a baking sheet with parchment paper. Turn over 6 (1½-inch-wide) glass vessels.
2. Place a 4½-inch ring mould on prepared pan, spacing appropriately for making 6 nests. Sprinkle 2 heaping but loosely packed tablespoons cheese evenly inside mould; repeat 11 more times.
Bake until edges slightly brown, 5 to 6 minutes. Using a small offset spatula, gently lift Parmesan disks from parchment and drape over underside of prepared
