Pablo's menu this week

 

I'll make it short and sweet, sharing this week's menu, and some images of what's cooking in our kitchen. We're certainly embracing the winter vegetables!

 

What dishes have you enjoyed most this winter so far?

 

Hoping our menu will spark some ideas, and wishing you another flavorful week.

 

 

Sunchokes, winter roots at the Farmer's Market, and a kabocha squash

 

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, Petit Basque sheep's milk cheese, and Port Salut (cow).

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.

For afternoon snack, lately, Pablo has been enjoying the traditional French Petit Beurre along with his compote.

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: Cauliflower, blue potato, green beans salad
Main course: Tofu, baby bok choy puree

Goûter (4pm snack) – Crêpes!
(Feb 2 was Candlemas, traditionally French families make a meal of crêpes, savory and sweet, on that day).

Dinner

Appetizer / Finger Foods: Tomato mozzarella salad + Watermelon radish
Main course: Oven roasted mustard pork tenderloin, broccoli spinach puree

TUESDAY

Lunch
Appetizer / Finger Foods: Romaine and apple salad in creamy yogurt vinaigrette
Main course: Beef patty, red quinoa

Goûter - Prune-pear compote

Dinner
Appetizer / Finger Foods: Sunchoke celeriac soup*
Main course: Lamb chops, cannelloni beans


WEDNESDAY

Lunch
Appetizer / Finger Foods: Smoked salmon green beans rolls*
Main course: Haddock and Brussels sprouts with cream of garlic*

Goûter – Apple-blueberry compote

Dinner
Appetizer / Finger Foods: Leftover sunchoke celeriac soup
Main course: Ham wrapped endives braised in quinoa béchamel

THURSDAY

Lunch
Appetizer / Finger Foods: Grated carrots French-style
Main course: Simple ratatouille, soft boiled egg

Goûter - Apple pear compote

Dinner
Appetizer / Finger Foods: Lentil shallot salad
Main course: Pan-fried Dover sole fillets with microgreens puree


FRIDAY

Lunch
Appetizer / Finger Foods: Leftover lentil shallot salad
Main course: Cold chicken, peas

Goûter - Kiwi

Dinner
Appetizer / Finger Foods: Baby spinach, pear and pomegranate salad
Main course: Stuffed kabocha squash*


SATURDAY

Lunch
Appetizer / Finger Foods: Grated carrots French-style (leftover)
Main course: Pan fried chicken livers over butter lettuce with raspberry vinaigrette

Goûter - Tangerine

Dinner
Appetizer / Finger Foods: Authentic Greek salad
Main course: Crockpot veal osso bucco, spelt spaghetti

SUNDAY

Lunch
Appetizer / Finger Foods: Green asparagus with vinaigrette
Main course: Sardines, cauliflower florets

Goûter - Tangerine

Dinner
Appetizer / Finger Foods: Boiled leeks with vinaigrette
Main course: Oven roasted pork ribs, fingerling potatoes

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