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Discussion in 'Professional Catering' started by shroomgirl, Jan 26, 2010.
Anyone have interesting Spring menus?
Lightly steamed asparagus spears wrapped with smoked salmon or prosciutto as an hd
Pasta with lemon/asparagus/artichoke pesto served room temp as an entree
Use the pesto above with orzo or rice as a stuffing for artichoke bottoms or mushrooms
I love using lamb in the spring.. I use it for greek style mini meatballs with a Greek yogurt based sauce Athens brand has a nice bite sized pita perfect for hd's I've made mini gyros with a shave of lamb, julienned red onion and a dab of tzatziki (sp?) you could sub a grilled chicken tidbit.