TSLL Spring Capsule Menu
One of the biggest challenges new cooks in the kitchen encounter is knowing which fresh ingredients to incorporate into their menu in order to ensure the most delicious flavor. Okay, maybe just new cooks in the kitchen named Shannon found this difficult. Admittedly, it has taken me years to become acquainted with the freshest seasonal ingredients, and I continue to learn and better understand which vegetables and fruit are at their peak in which seasons, as well as learn what to do with them.
Last summer I revealed TSLL Capsule Menu approach to eating well (delicious and healthy, but observing moderation with our favorite foods), and since that time the fall capsule menu was also released (a sample capsule menu for all-seasons is available here – scroll to the bottom of the post), and now the Spring Capsule Menu is available.
With inspiration from a variety of new cookbooks, I have taken each recipe tweaked it just so to find the perfect simply luxurious balance but keeping the flavor while making it approachable and simple to do. Most importantly, these recipes are delicious and incorporate the many spring vegetables and fruits full of exceptional flavor this time of year.
As a free printable PDF file, you can print it out, post it in your kitchen, and organize your weekly grocery shopping around the recipes shared to maximize your ingredients and stay within your budget as the ingredients can mix and match in other recipes throughout the week. Click here for the PDF file (the full image is at the bottom of the post).
Don’t forget to take a look at TSLL Capsule Planner (PDF or Notepad versions available) to aid you in organizing your week of meals as well as your grocery list. Also, you can brush up on your French as both French and English versions are available.
Recipes:
~Buttery Steel Cut Oats
~Soft Boiled Eggs & Broiche Soldiers
~Spring Quiche with Mushrooms & Asparagus
~Dark Chocolate Truffles
~Pea & Prosciutto Salad
~Morel & Parmesan Clafoutis
~Panko Encrusted Salmon with French Lentils
~Pasta Primavera with Peas & Asparagus
~Rhubarb & Blueberry Crostata
~Pasta Aglio e Olio
~Sautéed Salmon with Chive Butter Sauce
Below is the weekly shopping list for the menu. Remember, the below items do not include the items you have stocked in your épicerie (view that list here).
2-3 versatile proteins
3 salmon fillets, per person (wild caught):
mushrooms, Morels preferred
eggs (for breakfast – see below)
prosciutto
3-4 vegetables (2/3 – low starch and 1/3 high starch)
asparagus
spinach (tossed with a simple vinaigrette recipe – see mine here; also steamed – see Barefoot Contessa’s recipe here)
carrots (for snacking and dinner in the lentils paired with salmon recipe)
English peas
arugula
spring onion
sugar snap peas
radishes
whole grains
French lentils
spaghetti
snacks (that combine fiber and protein)
almonds (mixed with raisins for snacking in the afternoon)
raisins
grapes
cheese (afternoon snack paired with slices of apple and almonds, add a cup of tea)
strawberries
1-2 breakfast options
eggs (farm fresh)
steel oats (don’t need to purchase every week) see my recipe here
lemon water (always have lemons on hand as a staple)
granola
brioche
milk/cream (whole/heavy)
ingredients for 1 dessert
blueberries
rhubarb
bittersweet chocolate
unsweetened cocoa powder
miscellaneous
Parmigiano Reggiano
créme frâiche
baguette
flat leaf parsley
panko
lemons
~Click here for your free PDF download of TSLL Spring Weekly Capsule Menu.
~A Capsule Menu: What Is It and How to Create Your Own
All images, illustrations, templates and organizers created by TSLL, all rights reserved.
