Cookbook:Spring Menu
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Cookbook | Recipes | Ingredients
Spring Menu
A menu for Spring. Taking advantage of the Spring abundance of fresh vegetables.
Appetizer[edit | edit source]
Soup[edit | edit source]
Salad[edit | edit source]
Main Course[edit | edit source]
Chicken with Orange, Spinach and Cherry Tomatoes
Starch[edit | edit source]
(No Special Effort)
Vegetables[edit | edit source]
Dessert[edit | edit source]
Accompaniments[edit | edit source]
Beverage[edit | edit source]
Bread[edit | edit source]
Sauces, Condiments, Miscellaneous[edit | edit source]
Serving Suggestions, Notes for the Cook:[edit | edit source]
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.