Spring is in the air, and with restrictions being lessened and outdoor areas now more appealing, the restaurant industry appears primed for a busy season. Creating seasonal menus that incorporate fresh produce and follow the theme for that time of year can keep your restaurant menu fresh and exciting. Spring offers a wide variety of seasonal fruits, vegetables and flavors. Here are ten unique dishes to help inspire your spring restaurant menu.
Chili Oil Smashed Cucumbers
“Smashed cucumber salad, drizzled with fragrant hot chili oil, cool and crisp and so refreshingly addictive.”
Spring Minestrone Verde with Pistachio Pesto
“Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.”
Pasta Primavera
“The name says it all. Our sophisticated (yet easy!) version uses an abundance of snap peas, asparagus, shallots and beautifully sweet carrot ribbons (a cinch with a vegetable peeler!)”
Asparagus, Goat Cheese and Tarragon Tart
“Melissa Clark makes expert use of asparagus, that spring superstar, laying it over a tangy and herby crème fraîche base. The result is a dish that is as effortless as it is chic.”
The Best Coconut Cake Recipe You'll Ever Find
For diehard coconut lovers, this is definitely the cake that's been calling your name. It has a moist, delicate crumb, topped with creamy coconut buttercream frosting and toasted coconut, and it's truly jam-packed with flavor.
French Potato Salad
“A simple French Potato Salad with fresh herbs – tarragon, parsley and chives, with a flavorful Dijon Vinaigrette. Healthy, vegan and light with no mayo!”
White Bean and Spring Vegetable Stew
“This stew recipe is all about those lovingly cooked and seasoned dried beans and the glorious (vegan!) broth they create.”
Pork Saltimbocca with Peas
“Top juicy boneless pork chops with prosciutto, Parmesan and fontina, and broil until bubbly for a satisfying dinner that's just as quick as it is special.”
Garlic-Rubbed Pork Shoulder with Spring Vegetables
“Pork shoulder is often braised or smoked, but Andrew Green, wine director for the Bacchus Management Group (which includes Spruce in San Francisco), rubs it with garlic and herbs, then slow-roasts the meat until it's juicy and crusty.”
Chicken And Sausage Jambalaya
“Add a loaf of warm crusty bread, and in under an hour you can serve your family a traditional Creole dinner.”
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