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Light and Delicious Spring Menu from Provence

Tasha Powell — March 29, 2019

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Spring Menu from Provence

As we transition into Spring in Provence, I like to add both ginger and lemon to my recipes, for a zingy spice and natural acidity that will add brightness to our dishes. As I depart from the heavier winter soups and daubes, I enjoy making lighter, brighter dishes to welcome the warmer weather. In Spring, we will see the addition of fresh shrimp to our meals and the influence of Mediterranean cuisine.

Enjoy this Spring Menu 2019 collection.

To Start:

Chevre Chaud Salad with Lemon Vinaigrette

First Course:

Cauliflower Velouté (with fresh ginger and coconut milk)

Main Course:

Sautéed Prawns

Dessert:

Lemon Tart / Tarte aux Citron

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Tags:Menus,Recipes,Salads,Soups,Spring

Tasha Powell

Tasha Powell is a food stylist and writer who specializes in working with celebrity chefs and leaders in the hospitality industry. She cooks and styles for monographs, cookbooks and Satellite Media Tours, working between North America and Europe. Take a look at her mouthwatering photos on Cooking with a French Twist.

Tasha also arranges culinary tours with Barbara Pitcher in Provence, France, in Sicily, Italy and in Parry Sound, Canada under Pitcher and Powell Cuisine and Culture.