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Healthy Kitchens Healthy Lives

Spring Menu Ideas-Vegetarian

Just a little inspiration….If you like, simply alter the recipes to include your favorite fish or meats.

Monday

Breakfast

Roasted Asparagus with Poached Eggs and Tempeh ‘Bacon’

Sliced Strawberries

Lunch

Lentil Croquettes on Spring Greens

Dinner

Asparagus Guacamole with Crudites

Risotto with Fresh Peas and Saffron served with a spring mix salad and fresh spring veggies

Chocolate dipped Strawberries

Tuesday

Breakfast

Scones with Fresh Berries and Yogurt Cream

Lunch

Quinoa Taboulleh on Spring Greens with Warm White Beans and Mustard Vinaigrette

Dinner

Fava Bean Puree on Crostini

Fresh Pea and Radish Salad with Lime Vinaigrette and a Stuffed Tofu Cutlet

Lemon Curd Tarts

Wednesday

Breakfast

7 Grain Hot Cereal with Spring Berries and Home-Made Almond Milk

Lunch

Mustard Greens with Cannellini Beans and Sherry Vinaigrette

Dinner

Marinated Goat Cheese on Endive Leaves

Lima Bean and Spring Vegetable Soup served with Tortellini and Pea Pesto

Strawberry-Rhubarb Pie

Thursday

Breakfast

Tempeh Hash with Poached Eggs

Lunch

Lemon Goat Cheese with Crudités and Toasted Hemp Bread

Dinner

Grilled Vegetable Taquitos with Cilantro Salsa

Aztec Stew

Citrus Tart

Friday

Breakfast

Fresh Strawberry Yogurt with  Home-made Granola and Mint Syrup

Lunch

Roasted Fennel and Apple Sandwich on a Toasted Baguette with Curry Mayonnaise

Dinner

Caponata with Warm Sourdough Toasts

Pasta Primavera with Spring Vegetables and Spring Mix Salad with Shallot Vinaigrette

Strawberry Shortcake

Saturday

Breakfast

Fresh Fruit Salad and Oatmeal Muffins

Lunch

Farro Salad with Spring Vegetables and Mint Vinaigrette

Dinner

Stuffed Squash Blossoms

Creamy Asparagus Soup, Spring Vegetable Casserole with Chive Dumplings

Lime Tea Cookies

Sunday

Breakfast

Baked Eggs with Black Beans and Cilantro Pesto

Lunch

Roasted Potato Salad with Horseradish and Watercress

Dinner

Wild Mushroom Tart with Thyme

Artichoke and Chickpea Lasagna with Lemon Béchamel served with Braised Kale and Preserved Lemons

Spring Berry Trifle

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