Light May Menu

May 22, 2017




Roasted Salmon with Pickled Persian Cucumbers and Radish 


Roasted Halibut with Oven Roasted Summer Squash


Lemon Sole with Fine Herb Sauce


Blackened Fish Tacos


Baked Salmon in Puff Pastry




Vegetarian Lentils, Sunflower Seeds and Green Onions


Red Cabbage and Toasted Sesame Seed Slaw


Green Faro with Roasted Red and Yellow Pepper


Roasted Artichoke Hearts with Lemon and Thyme


Roasted Broccoli with Sesame and Cumin


Quinoa Tabouleh with Corn and Scallion


Sautéed Haricot Vert, Asparagus and Golden Beets





Feta and Spinach Phyllo Pie


Summer Squash Quiche


Broccoli and Roasted Pepper Quiche


Zucchini Dill and Parmesan Tart


Herb Crepes with Black Pepper Mascarpone Filling


Sweet Ricotta Tart with Cornflake Crust


Spring  Vegetable Gratin


Mushroom Lasagna


Creamy Mac and Cheese with Toasted Breadcrumbs




Cherry Cheesecake


Blueberry Cheesecake


Chocolate Brioche Bread Pudding


Chocolate Mousse


Lemon Trifle


Mixed Berry Fruit Crisp


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