A menu for Spring. Taking advantage of the Spring abundance of fresh vegetables.
(No Special Effort)
Sauces, Condiments, Miscellaneous
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.