Cookbook:Spring Menu

Spring Menu

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

Appetizer
Spanakopita

Deviled Eggs Connaught

Soup
Chicken Soup

Salad
Spinach Salad

English Pea Salad

Salad Frisee

Main Course
Roast Chicken

Chicken with Orange, Spinach and Cherry Tomatoes

Starch
(No Special Effort)

Vegetables
Garlic Asparagus

Dessert
Carrot Cake

Beverage
White Wine

Bread
French Baguettes

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.