Eating seasonally is the most chic, because it it beautiful and functional.
Read aloud with your family.  A nice idea is from Winston Churchill's Thoughts and Adventures. There is a wonderful essay about learning to paint and he says "It's ok not to paint a Masterpeice, but to enjoy a joyride in a box of paints. " Everyone needs to begin somewhere.
Here a seasonal flavorful course that balances out the ham yam lamb fare, or to the vegans whose lower lips were beginning to quiver at the injustices of this world. The tarragon lifts up the peas, and fresh flowers on the table make the simplest meal luxe, as though one lives for pleasure.
Fresh Pea and Tarragon Soup
2 tbls spoons butter or use walnut oil instead
1 sweet onion, diced, or 2 shallots
1 clove garlic
2 cups peas, fresh or frozen
1 cup fresh tarragon leaves, lightly packed
Heat the butter or oil when the butter begins to foam or the oil bubbles, add onion, garlic, and a pinch of sea salt. Cover pot and cook until the onions are tender, about 10 minutes, stirring often.
Add I quart water, or water and white wine, increase heat to a boil. Add peas and chopped tarragon and cook until sweet and tender, like a poem, about four minutes.
Transfer to blender, puree in two batches.
Starin soup through a fine mesh strainer, pressing on the solids with the back of a spoon, into a clean saucepan. This is the extra step that makes a great deal of difference.
Reheat soup, season to taste with salt and serve.
Ginger Beer goes well with this, or my new favorite Ginger Syrup.
Ginger Syrup
Run fresh ginger root through a juicer. Mix with an equal amount of sugar, stir until the sugar is dissolved.
Serve in a cut glass tumbler with fizzy water and lime juice, and add whiskey for those who love whiskey. Serve over ice, early and often.
Serve with bowls of chocolate eggs.