Cookbook:Spring Menu
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Spring Menu
A menu for Spring. Taking advantage of the Spring abundance of fresh vegetables.
Appetizer
Soup
Salad
Main Course
Chicken with Orange, Spinach and Cherry Tomatoes
Starch
(No Special Effort)
Vegetables
Dessert
Accompaniments
Beverage
Bread
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.