Light May Menu

May 22, 2017

 

 

FISH

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

 

 

SIDES

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

 

 

 

Baked

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

 

 

Dessert

Cherry Cheesecake

 

Blueberry Cheesecake

 

Chocolate Brioche Bread Pudding

 

Chocolate Mousse

 

Lemon Trifle

 

Mixed Berry Fruit Crisp

 

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