The Gilded Table: Spring Edition ✨MAY

🎶 The Gilded Table is best enjoyed with a soft soundtrack…
La Belle Vie – Sacha Distel

THE GILDED TABLE | SEASONAL EDITIONS

THE GILDED TABLE: MAY  •  A curated invitation to linger in the season of citrus and bloom. Inspired by the soft beauty of Provençal gardens and the slow elegance of alfresco dining, this edition offers a collection of golden cakes, garden-fresh salads, savory flatbreads, delicate seafood bites, and sparkling apéritifs.

Each recipe is a vignette——of lemon groves, olive branches, and soft gatherings beneath the wisteria. From bright midday lunches to golden hour apéritifs, let May unfold in layers of sunshine and simple elegance.

Orzo en Provence Salad with artichokes, peppers, lemon, and Dijon vinaigrette.

ORZO en PROVENCE SALAD

A light Provençal-style salad featuring orzo pasta, marinated artichokes, Dijon mustard, and fresh herbs — perfect for spring gatherings.

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A golden Meyer lemon tart in a fluted pastry shell, dusted with powdered sugar and rose petals, styled on a white plate with citrus nearby.

MEYER LEMON TART with ROSE SUGAR CRUST

A fragrant, sun-kissed tart made with Meyer lemon custard in a rose-scented shortcrust — perfect for spring gatherings.

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Savory

AN OLIVE AFFAIR

Sharp cheddar and butter dough wrapped around green olives, spiced and baked until golden — a savory bite to serve with champagne. From The Gilded Table: May Edition.

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A delicate golden-orange olive oil cake made with almonds, citrus zest, and a subtle glaze, inspired by Provençal flavors.

LUNE D’OR

A fragrant, golden orange cake made with olive oil and almonds — light, citrusy, and perfect for spring. From The Gilded Table: May Edition.

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A spring salad with baby greens, radish, cucumber, and edible flowers served with champagne vinaigrette on a white ceramic plate.

SPRING SALAD WITH CHAMPAGNE VINAIGRETTE

A crisp, colorful salad of spring greens, radishes, cucumbers, and petals — dressed with champagne vinaigrette. From The Gilded Table: May Edition.

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Illustrated recipe card for crab-stuffed mushrooms with Parmesan, cream cheese, herbs, and golden breadcrumbs.

CRAB STUFFED MUSHROOMS

A garden-fresh appetizer: tender cremini mushrooms stuffed with crab, cream cheese, and herbs, then baked to golden perfection.

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Mini pavlovas topped with rose cream, fresh raspberries, and pink rose petals, styled on a white plate beside a lit taper candle.

PETAL PAVLOVA

Airy meringue nests filled with rose-scented cream and topped with raspberries and petals — a poetic spring dessert from The Gilded Table.

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Marinated green and Kalamata olives with citrus zest and herbs in a rustic serving dish, sunlit and ready to enjoy.

OLIVES PROVENÇALES au SOLEIL

A Provençal medley of citrus and herb-marinated olives, ideal for sun-drenched snacking and spring grazing boards. From The Gilded Table: May Edition.

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A chilled angel hair pasta salad with lemon zest, fennel, parsley, and capers, served on a white plate.

AMALFI CITRUS CAPELLINI

A light and refreshing lemon capellini pasta salad with fennel, herbs, and capers — a perfect warm-weather dish from The Gilded Table.

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Illustrated recipe card for rosemary sea salt flatbread with golden edges and scattered herbs on a rustic wooden board.

ROSEMARY SEA SALT FLATBREAD

This rustic rosemary flatbread is crisp at the edges, tender inside, and finished with a sprinkle of flaky sea salt.

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