Ok this is late, but a few weeks ago I had spring break and thus had the time to make a big dinner. This picture shows some of what we had. These were the salads and appetizers I made. The top is prosciutto rolled up asparagus and arugula. The bottom left is a fennel and celery salad. The bottom left is a citrus and olive puree salad. The background is the purple potatoes we had with glassed carrots and braised short ribs. I braised the short ribs in a port and dried cherry base.
