It’s hard to think about warm weather food when it is in the 40’s and there is a forecast for snow. Welcome to my world. Sometimes I feel like a fashion designer, who is planning an outfit two seasons in advance. Here it is the middle of winter and I’m trying to think about the food that is enjoyable to eat in the spring and summer. Maybe it would help if I crank up the heat and dance around in my flip flops and beach hat? No, that just makes my feet sore and my heating bill sky rocket.

Usually I start by identifying the “wintery” meals that are currently in the menu. You know – the stews, root vegetables and heartier meals. These I will archive for next winter. The goal is to change about 35-40% of the menu. I keep the “all time favorites” in the menu – like pot roast, lobster ravioli and vegetable lasagna. I like to flip through old magazines from the months of March through August and cookbooks too – this helps the ideas start to flow. Then I just start asking around – our chefs are a great source for awesome recipe ideas.

Here is a preview of some recipes I have already tested for the upcoming menu:

Asian meatloaf topped with a hoisin glaze over wasabi mashed potatoes. Sesame spinach with toasted sesame seeds.

Chicken and feta tabbouleh salad with fresh mint, bulgur wheat and English cucumbers. Green leaf lettuce. Whole wheat pita pocket. Fresh melon salad.

Cool Southwestern Chicken Pasta Salad Tossed with Whole Wheat Penne Pasta, Roasted Corn and Black Beans, Topped with Cheddar and Monterrey Jack Cheeses. Fat Free Sour Cream.

Now this is how the blog is really going to come in handy! I want to know what YOU would like to eat this spring and summer. What do you want to see on the menu? Pretend like you are at the beach or at your family’s BBQ. What are some of your favorite summertime meals?

Let me know your thoughts by posting a comment on our blog.  Can’t wait to hear from you.