Persephone's Festival of Flowers Dinner, Wine, and Cakes

Today is roughly the start date of the ancient week long Greek Festival of Flowers honoring Persephone. So to honor one of our house "saints" we had wine and spring fruits and vegetables and an early spring hen and cakes to celebrate.

Place chicken in sauce and marinate for no less than three hours in the refrigerator. This vegan and gluten-free Peanut Lime sauce came from the Culinary Kiosk. Bake at 380 degrees for 45 minutes in a covered dish.

Small chop scallions, zucchini, and sweet pepper.

Gently wash the mushrooms and set aside for when it's time to plate your meal.

Stir fry the vegetables five minutes before the chicken is pulled out of the oven. Turn off the heat and cover. When you pull the chicken out, uncover and let sit for one minute. Re-heat the stir fry and toss in the blueberries.

 You can serve this with mashed potatoes, rice, or creamy smashed cauliflower. Bob and I shared Twisted's Old Vine Zinfandel, an outstanding pairing and a nod to Dionysus on a night of playing with the the ancient Greek myths.

The crocuses we found at the Lexington Co-op were closed up tight and deep midnight purple. By the time dinner was served they swirled open to reveal their deep golden throats.

The yellow paper whites were sweet and friendly.

Dolci's vegan cupcakes were our cakes for Persephone. Each a sweet reminder of youthful exuberance, wrapped in tissue thin paper; brimming over their edges with light creamy sweetness.

S'mores - Fluffy mallow topping on a ginger graham cake with a surprise chocolate center and graham and chocolate on top.

Almond Joy - the top was removed and the coconut frosting was thickly layered and the cap popped back on. Drizzled with chocolate and crusted with almonds, it was quickly devoured.

 Oreo - A cupcake version of the cookie!

Chocolate Peanut Butter - The perfect blend of two favorite flavors in one sweet treat.