Supper Club for April

The theme was Spring Dinner Party hosted by Janet.  

The menu consisted of:

Grapefruit-and-Fennel Salad

Moroccan Cornish Hens

Cilantro free version for Kim

Mustard-Dressed Asparagus

Parsnip Puree

And Chocolate-Apricot Strudel

Everything was delicious as usual with some substitutions that included more fat.