We are still vascillating between the warm emerging Spring days and the remains of rainy, cold winter here in Southern England, making it a challenge to plan “seasonal” menus. Whenever I see a “warm salad” on a menu I get a little nervous. That is hard to pull off, the merging of cool Spring greens and a warm comforting element. It too often ends up in a soggy, lukewarm mess. I like the idea of crisp bites of lettuce with a warm, creamy element, especially on days where you are wanting a salad, but the weather is saying you just need a little something warm too. You could do the old soup and salad combo for this, but if you can get the two to dance together in one dish, it is so very satisfying for the body and soul. Warm Butternut Squash, Beetroot and Goat Cheese Salad pulls this together beautifully. The rest of the Weekly Menu-May 25-29 is a nice mix of seasonal eats. Spring Pasta Primavera, Tamari Grilled Salmon, Green Thai Vegetable Curry and an array of Flatbreads for a Make it Your Way feast round out the week. Happy Spring (and hopefully a farewell to Winter). Just click the link for all the recipes and full shopping list for the week.
MONDAY: Green Pasta (or Pasta Free) Primavera
TUESDAY: Warm Butternut Squash & Beetroot Salad with Goat Cheese
WEDNESDAY: Tamari Grilled Salmon w/Mashed Sweet Potatoes and Grilled Miso Asparagus and Corn Souffle
THURSDAY: Vegetable Thai Green Curry
FRIDAY: Make it Your Way-Flatbreads