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]

Spanakopita

Deviled Eggs Connaught

Soup[edit]

Chicken Soup

Salad[edit]

Spinach Salad

English Pea Salad

Salad Frisee

Main Course[edit]

Roast Chicken

Chicken with Orange, Spinach and Cherry Tomatoes

Starch[edit]

(No Special Effort)

Vegetables[edit]

Garlic Asparagus

Dessert[edit]

Carrot Cake

Accompaniments[edit]

Beverage[edit]

White Wine

Bread[edit]

French Baguettes

Sauces, Condiments, Miscellaneous[edit]

-

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.