Cookbook:Spring Menu

Cookbook | Recipes | Ingredients


Spring Menu

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

AppetizerEdit

Spanakopita

Deviled Eggs Connaught

SoupEdit

Chicken Soup

SaladEdit

Spinach Salad

English Pea Salad

Salad Frisee

Main CourseEdit

Roast Chicken

Chicken with Orange, Spinach and Cherry Tomatoes

StarchEdit

(No Special Effort)

VegetablesEdit

Garlic Asparagus

DessertEdit

Carrot Cake

AccompanimentsEdit

BeverageEdit

White Wine

BreadEdit

French Baguettes

Sauces, Condiments, MiscellaneousEdit

-

Serving Suggestions, Notes for the Cook:Edit

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.