Note Culinaire April 17, 2026
Food
Audio By Carbonatix
By Aimee McCullough, editor in chief
Hello and welcome to the third Friday of April here at C’est si bon. This week I’m bringing you a couple of my favorite bright and lemony dishes that I love to make in the springtime.
The rosé shrimp pasta has become a weekly dinner at our house in the spring and summer months, and it is my middle child’s absolute favorite dinner. It comes together quickly without too much prep. Throw your shrimp in the pan and chop your shallots and garlic while they cook. Then add some lemon juice, wine and pasta and dinner is done. I hope you love it as much as we do in the McCullough house.
The other recipe comes from Ina Garten, and is a really bright and delicious springtime cake. It’s not too sweet, and it has intense lemon flavor. Make it for a simple dessert or serve with a cup of tea for a perfect snack.
Next week I’ll be bringing you one of my favorite recipes to make in the springtime with a very seasonal ingredient that’s only available for a couple of weeks… make sure and check back to learn about this delightful little allium. Have a great week!
