Spring is here and with it comes the desire for fresh recipes and bright colors! After the last sumptuous, hearty dishes of winter, we now feel like something light. And by that I mean the preparation. We looked around the store and just got inspired. The result was two recipes for a spring-like, aromatic lunch or an uncomplicated dinner including an aperitif: a tomato and sheep's cheese cream that goes fantastic as a dip with raw vegetables or crackers (starter / aperitif) and a seasonally inspired pesto made from wild garlic, Parmigiano Reggiano and Hazelnuts (main course). A culinary encounter between France, Italy and Germany. Apparently international understanding also goes through the stomach :)