Really LAME nerd jokes aside (oh god, stop), the culinary transition between winter and Spring has been a combination of the old and new. Some recipes I’ve developed from scratch and others I’ve simply borrowed from my library of awesome. I didn’t record much of these past few months in detail, but here are some of the menu items I’ve concocted:

1. Strawberry-mayonnaise in a turkey bacon wrap with fresh basil, mint, romaine, escarole, thinly sliced red onion, toasted slivered almonds, balsamic vinegar, and goat cheese (optional).

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