Finally, spring has arrived, and for many states, it will be a very happy welcome to some much needed warmer weather.  And with more sunshine, come fresh seasonal vegetables, farmers markets and the ability to start entertaining outside.  Culinary enthusiasts can bring out their most creative spring inspired menus and favorite recipes.

While a stunning table full of bright flowers helps set the ambiance, the colorful fresh ingredients in your culinary creations are the true centerpiece at a springtime brunch, lunch or dinner. Spinach, asparagus and artichokes are just a few of the in-season ingredients that will brighten up the table as well as the palette, and are oh so delicious in a multitude of dishes, from salads to entrees.

But, the finished feast is only as good as the ingredients you start with, and keeping them preserved at the right temperature is essential to maintaining the flavor, texture and color of your hand-picked ingredients from the local market.

Thermador Freedom® Collection fresh food columns offer an array of features to help preserve ingredients. But, one of the best features to keep a variety of ingredients fresh is the innovative FlexTemp Drawer. It is designed to provide flexible storage options for a wide range of ingredients, and the produce setting in particular will store your fresh fruits and vegetables at the optimum temperature to keep them bright and flavorful when it’s time to create your feast.

Roasted Corn & Avocado Salad

To further inspire you with the flavors and colors of spring we offer a recipe for a delicious roasted corn and avocado salad. The combination of flavors will provide a perfect appetizer to your delectable feast.

This recipe makes 10 servings.

4 sweet white corn ears, in husks

3 Hass avocados, peeled, chunked

1 red onion, finely chopped

1 pint red cherry tomatoes, halved

3 cloves garlic, minced

2 limes, juiced

1 lemon, juiced

1 tablespoon champagne vinegar

3 tablespoons olive oil

½ cup finely chopped cilantro

2 tablespoons finely chopped oregano

2 tablespoons chiffonade mint

1 tablespoon crushed red pepper

Salt and pepper

¼ cup feta or goat cheese

Heat your Thermador oven to 4500 and roast the corn for 30 minutes. Once the corn is done, let it cool and remove the husks so you can cut the kernels from the cobs. Add the avocados, onion and tomatoes and mix the ingredients together for the dressing. Add the dressing to the vegetable, tossing gently and season to taste with salt and pepper.

Happy spring and happy entertaining!