Creamy Chilean sea bass fillets are seared until golden and crusty then topped with a light and brightly-flavored sauce of wine, shallot, butter and chive.

Trout fishing season coincides with the debut of native spinach, asparagus and rhubarb at Connecticut farm stands. This springtime menu showcases all four of these fresh local treats.

Spirals of golden, flaky puff pastry alternate with dark green, bacon-flecked spinach and two types of cheese for a beautiful and surprisingly simple hors d’oeuvre.

The freshest local fish and the first farm stand produce of the season combine in a light and easy dish.

With the future feeling uncertain, we’re trying to live in the moment. Planting our spring garden, watching the progression of blooms and buds emerging around our yard, and taking special care with a Saturday night meal are small things we’re doing right now to stay positive. This Saturday we celebrated the season with a veggie-packed Pasta Primavera and a spectacular, sophisticated Caramel Budino for dessert.

Layers of silky caramel pudding, smoky bourbon-laced sea-salted caramel sauce, whipped cream, and chocolate cookie crumbs make a sophisticated combination in this Caramel Budino.

Pasta Primavera is so packed with vibrant green vegetables that they take center stage and the pasta itself plays a supporting role.

We’re doing some island dreaming, stuck at home all winter and wishing we were on a warm, white sand beach. Since we can’t be there, I created a Caribbean vibe at home with this dinner menu that includes all the essentials – fresh fish, mangoes, coconut, and fruity rum cocktails.

Coconut Cream Pie is sweet, cool, and ultra creamy. This one has a Nilla wafer crust and even more vanilla in the filling for extra tropical flavor.

Actually these are clam fritters, pillow-y soft and light, jam packed with clams and perked up with scallions, Sriracha, and a hint of ginger.