I couldn't have picked a better week to take off than last week. The weather was lovely. Unfortunately, I didn't spend much time outside. Instead, I spent most of the week working on finances and spring planning at my computer. As a result, I am feeling organized and very ready for spring. I'm kicking off the season with a vegetarian meal that includes Leek Frittata, Garlic Roasted Potatoes with Lemon Herb Dip, and Carrot Cupcakes.

The Leek Frittata is an Italian egg-based dish. It has a dense leek filling with Fontina cheese, Parmigiana-Reggiano and Mascarpone. I love a hearty egg dish for dinner. It's still warm and comforting but lighter and feels springy.

The Garlic Roasted Potatoes are small buttery potatoes roasted in olive oil, garlic, salt, and pepper until golden brown and crisp. They are simple and delicious. I serve them with a Lemon Herb Dip. It's greek yogurt, dill, green onions, parsley, and lemons. It's my perfect accompaniment with the Garlic Roasted Potatoes.

The Carrot Cupcakes are made with fresh carrots, juicy raisins, and sweet and acidic pineapple. It's a dense, moist cake topped with cream cheese frosting. Delicious!

It's so great to be back this week! I hope you enjoy the meal as much as I do.