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Welcome to Gourmet’s Modern Menus. With these three-recipe menus, we’re providing today’s busy cooks with fewer dishes to shop for, prep, and cook—yet, as always, delivering Gourmet’s signature quality. In this edition, enjoy a spring-inspired Easter trio: Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette; Arugula-Stuffed Leg of Lamb with Roasted Spring Vegetables; and Lemon Pudding with Strawberries and Meringue Cigars.
Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette Toss together feathery, pale-green frisée, along with tender, purple-red slices of radicchio, thin semicircles of crisp fennel, and a light mustard vinaigrette to make a gorgeous interplay of colors, textures, and flavors.
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Arugula-Stuffed Leg of Lamb with Roasted Spring Vegetables Lamb is a classic at Easter, particularly leg of lamb. Increasingly, though, lamb legs are sold boned, or even better, boned and butterflied, which makes them ideal for summer grilling. But for Easter, a boneless lamb leg (readily available at the big-box stores) becomes something irresistible to stuff, and because there’s no bone, it’s a dream to carve.
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Lemon Pudding with Strawberries and Meringue Cigars A seriously tart lemon curd—quickly cooked on top of the stove—is folded into sweetened whipped cream, which both tempers the tang and lightens the dessert with a suave silkiness. Crisp, airy wisps of meringue, lightly sprinkled with chopped pistachios and easily shaped and baked into cigars, are delightful on their own, but they’re surprisingly efficient alternatives to spoons for delivering the pudding to your mouth.
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