I had been calling my local Whole Foods for several weeks asking about when they would be expecting the first morels of the season. It got to the point where I had to ask Craig to call because I was sure that the produce guy would recognize my voice and think - 'enough already, lady!" Sure enough, Craig calls and they are expecting a shipment the very next day. Time to plan a spring dinner menu for a Saturday night! 
We started out the meal with a fava bean crostini. I had seen the fresh fava beans at the store for the past few weeks and had been wanting to try them. I never had before. This was a great recipe to try and I will be adding this recipe to my list of 'vegetarian friendly' appetizers. I splurged and bought a pretty decent bottle of olive oil for this dish as it was drizzled over the top of the pecorino, and I really could taste the difference.
For our main course, we had Fresh Pasta with Morel Mushroom sauce. OMG!!! Delicious!! This was the first time that we had made fresh pasta - other than a few failed appempts at ravioli. We received the pasta maker from my sister and family for our wedding (almost six years ago!) It was really easy (reading the directions helps - right, Craig?), and the pasta was sooo good. The morel sauce was just yummy. I would make this dish every Saturday night until the morels are gone for the season if I could.
With the pasta, we had this Grilled Romaine salad. Grilled Romaine is pretty hot right now, as is halloumi cheese. I had been wanting to try both. It was really good. It was a bit heavy to go with the pasta. I think that it would be a great summer lunch all on its own. I highly recommend trying grilling romaine!Dessert was simple vanilla ice cream with a strawberry rhubarb sauce that I've been making the past few weeks. More spring favorites! Enjoy the spring produce that is available in your area while you can!
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