This week I'm starting up my spring menu planning, which for me contains two important elements. The first is to enjoy the produce coming in from the field and the second is to use up the odds and ends sitting in the cupboards and deep freezer - sort of like spring cleaning to make way for all the food I hope to preserve this summer/fall.
Breakfast:
Green Smoothies with lettuce, frozen rhubarb and frozen bananas (milk base) & Eggs
Strawberry Muesli
Supper:
Radish Greens Soup & Salad
Spring Onion Soup with Sausage and Potatoes & Rhubarb Float with Buttermilk Sorbet
Chicken Wraps with Feta-Radish spread.
Taco Salad
Salad with Mackerel Patties
Garlic Scape Pesto over Egg Noodles
What are your plans for using your produce?
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