Cookbook:Spring Menu
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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.