This week's lineup spans serious ground. From Goan-spiced salmon tikka to Korean bulgogi noodles, Moroccan meatballs, and a rack of lamb that earns its place on any dinner shortlist. Early March still calls for something warming and bold, but spring pea ravioli and pan-fried trout keep things from feeling too heavy. Some of my faves include:

Hope you enjoy! — Rhys

Spring doesn’t have to mean a packed schedule and another drink you regret tomorrow.

This season, I’m reaching for something different: Vesper by Pique.

Pique is known for blending ancient botanicals with modern science to create elevated wellness essentials. Vesper might be my favorite yet. It’s a non-alcoholic, adaptogenic aperitif that delivers the relaxed, social glow of a cocktail. Without alcohol or the next-day fog.

It’s what I pour when I want something special in my glass on a bright spring evening. Each sip feels celebratory and uplifting. Relaxed body. Clear mind. No haze. No sleep disruption.

Crafted with L-theanine, lemon balm, gentian root, damiana, and elderflower, Vesper is sparkling, tart, and beautifully herbaceous.

If you’re ready for a new kind of happy hour, try Vesper here. 🌿✨

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