No, I did not plan a special menu for Cinco de Mayo and yes, this week's menu is me being particularly whimsical. The stores and farm stands are full of spring produce (and the tail end of winter veggies) and I felt particularly inspired while planning the menu, despite L. sharing his disapproval of the gimmick. We have retired our usual template for the week and will be living Rainbow Week here in Pity Party land. Join us for our produce party.
Sunday [Red]
Spring Radishes with Pink Peppercorn-Jamon Butter
Monday [Orange]
Moroccan Carrots with Pickled Burdock and Ginger
Tuesday [Yellow Dinner Party]
Yellow Zucchini Carpaccio with Burrata and Grain Mustard Dressing
Saffron Scented Crushed Micro Potatoes
Mango-Coconut Soft Serve with Mini Coconut Macaroons
Wednesday [Green]
Baby Arugula and Avocado Salad with Ramp-Yogurt Dressing
Green Roulade with Smoked Salmon Center
Thursday [Blue]
Dashi Poached Purple Carrot Salad with Black Sesame Dressing
Squid Ink Pasta with Shaved Purple Asparagus and Purple Shiso
Friday [Indigo]
Black Bean and BBQ Boneless Pork Rib Stew
Flatbreads
Saturday [Violet]
Purple Leaf Salad with Blackberry Vinegar Dressing
Purple Cabbage Marinated Cod with Beet Noodles
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