Cookbook:Spring Menu

Cookbook | Recipes | Ingredients

Spring Menu

A menu for Spring. Taking advantage of the Spring abundance of fresh vegetables.

Appetizer

Spanakopita

Deviled Eggs Connaught

Soup

Chicken Soup

Salad

Spinach Salad

English Pea Salad

Salad Frisee

Main Course

Roast Chicken

Chicken with Orange, Spinach and Cherry Tomatoes

Starch

(No Special Effort)

Vegetables

Garlic Asparagus

Dessert

Carrot Cake

Accompaniments

Beverage

White Wine

Bread

French Baguettes

Sauces, Condiments, Miscellaneous

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Serving Suggestions, Notes for the Cook:

The theme is the abundance of fresh foods, compared to what was available in Winter. A substantial reduction in potatoes and other root vegetables, and, likewise, a substantial reduction in preserved foods.

Keep in the back of your mind the things that you would have on hand at your location in Spring and branch out from there.