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Cookbook:Spring Menu

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Spring Menu

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

Appetizer

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Spanakopita

Deviled Eggs Connaught

Chicken Soup

Salad

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Spinach Salad

English Pea Salad

Salad Frisee

Main Course

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Roast Chicken

Chicken with Orange, Spinach and Cherry Tomatoes

Starch

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(No Special Effort)

Vegetables

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Garlic Asparagus

Dessert

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Carrot Cake

Accompaniments

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Beverage

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White Wine

Bread

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French Baguettes

Sauces, Condiments, Miscellaneous

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Serving Suggestions, Notes for the Cook:

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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.