Pablo's menu this week
Our poinsettia outside is turning red, the rain is coming, the tree is up, and our noses are running. It's officially holiday season in our family. I will soon be sharing some holiday appetizer ideas, as well as our Christmas dinner menu. In the meantime, I am in the mood for SOUP! As you will surely surmise from this week's menu...
If you haven't had a chance to check out my guest post on Karen Le Billon's blog, for ways to rethink the approach to family meals French-style, it's right here.
Also sharing some images from our CSA delivery this week. Love to see beauty in the things this earth has to offer.
Radicchio lettuce, mushroom, baby bok choy, and Washington grown chestnuts |
Cheeses of the week: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Rotation this week: Italian truffle cheese, Gorgonzola, Petit Basque sheep's milk cheese.
Desserts: At lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular homemade* whole milk, sheep’s milk, goat's milk and Greek yogurt for extra protein) to avoid too much sugar before bedtime.
If you would like a particular recipe on the menu, feel free to contact me! (I marked with a * the recipes that will be the topic of upcoming posts).
MONDAY
Lunch
Appetizer / Finger Foods: Avocado, tomato & potato salad
Main course: Sardines, baby bok choy puree
Appetizer / Finger Foods: Avocado, tomato & potato salad
Main course: Sardines, baby bok choy puree
Goûter (4pm snack) - Grapes
Dinner
Appetizer / Finger Foods: Lamb's lettuce salad
Main course: Raclette (melted cheese over ham & potato)
TUESDAY
Lunch
Appetizer / Finger Foods: Tomato, hearts of palm and quinoa salad
Main course: Ground beef patty with pan-fried eggplant
Goûter - Apple compote
Dinner
Appetizer / Finger Foods: Cream of fava beans with fresh cheese and feta, inspired by My Little Fabric
Main course: Shrimp and soybean threads with a soy ginger lemon sauce, baked in a parcel, over rice.
WEDNESDAY
Lunch
Appetizer / Finger Foods: Cucumber in tarragon yogurt sauce
Main course: Smoked salmon & green beans
Goûter - Apple blueberry compote
Dinner
Appetizer / Finger Foods: Green asparagus soup
Main course: Buttermilk chicken and roasted rosemary carrots
THURSDAY
Appetizer / Finger Foods: Grated carrots French-style
Main course: Pan-fried veal liver with broccoli puree
Goûter - Apple pear compote
Dinner
Appetizer / Finger Foods: Grilled artichokes with shallot vinaigrette
Main course: Rainbow chards cod brandade
FRIDAY
Lunch
Appetizer / Finger Foods: Cauliflower & green beans salad
Main course: Ham and vegetable noodles
Goûter - Kiwi
Dinner
Appetizer / Finger Foods: Sunchoke velouté
Main course: Rosemary lamb chops with cannelloni beans
SATURDAY
Lunch - OUT
Goûter - Tangerine
Dinner
Appetizer / Finger Foods: Chestnut butternut squash soup*
Main course: Hot Tofu from Nami at Just One Cookbook
SUNDAY
Lunch - OUT
Goûter - Apple blueberry compote
Dinner
Appetizer / Finger Foods: Fennel, shallot potato soup inspired by Cannelle & Vanille
Main course: Pan-fried duck breast with vegetable jardinière
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