Guest guest Posted April 10, 2001 Report Share Posted April 10, 2001 * Exported from MasterCook * Menu: An Easter Lunch Or Dinner To Celebrate The Spring Recipe By : Vegetarian Celebrations, by Nava Atlas, page 41 Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cream of Leek and Asparagus Soup Zucchini, Tomato, and Red Onion Salad Lemony Bulgur with String Beans and Walnuts Spring Vegetable Pie Roasted Potatoes and Tomatoes with Rosemary Almost-Spring Fruit Bowl Italian Easter Rice Pudding To welcome spring, this vegetarian Easter menu celebrates the new season with the delicate green flavors so long absent - pale green leeks, new asparagus, young string beans, and a vegetable-filled pie enlivened by the tang of feta or goat cheese. Additions to the menu: Hazelnut-stuffed Mushrooms (see separate recipe) make a nice appetizer for this meal. Serve fresh bread or rolls of your choice with the soup. Contains eggs and dairy products. Lemony Bulgur with String Beans and Walnuts is provided as an alternative main dish for vegans and those on dairy-free diets. Follow suggestions within the other recipes to adapt to vegan, and omit rice pudding. Make-ahead suggestions: A day ahead: Make the Cream of Leek and Asparagus Soup. • Cook the bulgur for Lemony Bulgur with S/ring Beans and Walnuts. • Precook or microwave the potatoes for Roasted Potatoes and Tomatoes with Rosemary • Cook the rice for Italian Easter Rice Pudding - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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