Going on tastings before your wedding can be a lot of fun
...until you look at the bill of what you want to serve.
Luckily, serving food that is "in season" can help cut cost, add color, and elevate the freshness of your dishes.
Shopping seasonal is the way to go!
Here's How to Incorporate Spring Produce into your Wedding Meal
Beet and arugula salad will target two veggies on our list, not to mention the gorgeous color that beets will add to your table tops.
Spinach and strawberry salads are a spring staple for anyone who needs a sugar fix in the first course.
Never go wrong with serving potato salad! Elevate this Fourth of July staple by tossing warm potatoes into a fresh green salad packed with herbs for texture and flavor.
Asparagus can make for elevated finger food.
Artichoke hearts are easy for guests to pop in their mouths during a cocktail hour.
When in doubt, you can't go wrong with a grilled veggie platter full of variety for all of your picky wedding guests.
Pies are a taste replacement if you are not into wedding cakes.
Go classic with a fresh fruit tray that incorporates local produce so not only will your guests be happy, but so will your local farmers market.
Lemons are in season come spring, depending on how hot it will be at your wedding cool your guests down with some delicious lemon sorbet.
If you are having signature cocktails on your big day, consider putting citrus fruits on display. Not only will they add color, but they are extremely tasty and refreshing without adding too much sugar.
Never underestimate the power of fresh herbs. Adding a sprig of rosemary can really elevate a cocktail. Still skeptical? No judgement, research which proteins go well with herbs that are in season and settle the fish versus chicken versus beef debate.