Ring in Spring with Recipes for Ham and Lamb

It’s a spring food celebration. Finally! Asparagus coated with Parmesan and wrapped in prosciutto, ham with a chai-spice glaze, lamb chops with rosemary and grapes, and a saucy gluten-free lasagna—Greek-style. Polenta slices replace the noodles in this easy weeknight must-make. We dig out our grills and Chris Prosperi offers up a Polynesian-inspired recipe for ham steaks, destined to become a weeknight staple, if they aren’t already. We’ll also recommend two local farms where you can buy a phenomenal Easter ham (but, you’ll want to order yours now before it’s too late!) Plus, Mark Raymond shares a great Italian red wine for $20 and under that pairs perfectly with lamb. Finally, we’ll talk to the director of The Long Warf and Hartford Stage collaboration, Having Our Say, the unforgettable story of the Delany sisters. The actors actually cook on stage. Cue the sweet aroma of a baking pound cake!Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.