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Light May Menu


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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