May Day Dinner Menu

Cook’s Notes: Summer is just around the corner, even if it is still unseasonably cold outside. In fact, late Spring allergies have put me a little under the weather, so an easy meal is called for tonight. While searching for information on the holiday, I found the works of poet Sarah Teasdale (see below). Have a lovely dinner, read a poem, and as the Germans say, remember to “Dance into May!”

PS: We had enough salmon for two dinners, so there are two menus posted.

Menu 1:

  • Appetizer: Shrimp with homemade cocktail sauce (shrimp were already cleaned and cooked; bought from the seafood counter)
  • Roasted baby Yukon gold potatoes with green peas (trying a new recipe)
  • Sauteed button mushrooms
  • Maple-Glazed Salmon (serves 4)

Menu 2:

  • Annie’s Shells & White Cheddar: deluxe mac and cheese; sauce made with non-fat yogurt instead of milk and butter
  • Sicilian Spinach
  • Leftover salmon
  • Dessert: Vanilla ice cream sprinkled with chocolate chips

May Night

The spring is fresh and fearless
And every leaf is new,
The world is brimmed with moonlight,
The lilac brimmed with dew.

Here in the moving shadows
I catch my breath and sing–
My heart is fresh and fearless
And over-brimmed with spring.

Sarah Teasdale

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