Three spring menu ideas
Published April 30, 2023
This recipe first appeared on JaimeGeller.com and is repurposed here with full permission.
I know how much you all love menus and I just happen to love creating them for you, but also for me. I need to plan my menus ahead so I can stay organized and food is the one part of my life I can always plan for. This week I thought I would share three menus in honor of Spring!!
Keep reading for one meat menu, one dairy menu and one vegan menu, try one or try them all or mix and match, just get inspired for everyday dinners.
The Meat Menu
Leave out the optional heavy cream to keep this soup parve and start your meal off with tons of vitamins!! A low-calorie, nutrient-dense soup you will love.
Grilled California Asparagus and Lamb with Mustard Aioli
For the main meat course we combine succulent lamb with grilled asparagus, lamb works well with the flavors of spring, but you can feel free to use beef cubes if you prefer.
Keep it simple with a plain white rice or get a little extra flavor with this walnut couscous, this makes really great leftovers too.
Angel Food Cake Strawberry Bavarian
If you are using this meal for Shabbat or special guests go all out with this easy to pull off dessert. Using an angel food cake mix you can’t go wrong.
The Dairy Menu
Shaved Asparagus Salad with Pecorino
Try your asparagus as a raw salad. Allow to marinate a few hours and serve with flavorful Pecorino or shaved Parmesan, light and delicious.
Baby Shell Pasta Salad with Olives and Fennel
Fill every body up with this unbelievable pasta salad. Use whatever pasta you have on hand, leave some plane for the picky eaters and throw everything else in for everyone else.
Pasta salad and asparagus might be all you need for some, but if you want to make a full meal for company or bigger eaters, serve with this easy poached salmon. The perfect accompaniment for a healthy spring menu.
For dessert enjoy the hot fruit of the season – Rhubarb!! When you make it as a crisp you can even same some for breakfast.
The Vegetarian/Vegan Menu
Asian Shiitake Mushroom Soup Recipe
Spring time is for light warm soups as we start to warm up outside, but find cool evenings still give a chill. This mushroom soup fits the bill.
Make your favorite tofu recipe, this one is mine. Pan seared with a miso sauce, serve hot over warm soba and cover in sesame seeds.
Don’t forget the green, use green beans, sno peas or even asparagus if you prefer, keep it simple and steam them or sauté like this recipe.
End the meal with these bite-size sweet wontons.
