Pablo's weekly menu, & a pastel Romanesco salad

 

 

 

With much excitement (because we get excited about such things...), our CSA basket brought us a couple of heads of Romanesco broccoli last week. This Madonna-reminiscent bright green vegetable is somewhere between broccoli and cauliflower, with a very subtle flavor and pleasant texture, soft and crunchy at the same time.

 

 

 

Its vivid beauty inspired me to improvise something colorful and fresh for lunch, in the way of this salad, which I am sharing with you today, along with the week's menu (scroll down below the recipe for it.)

 

Wishing you a wonderful, fragrant week.

 

 

Romanesco purple potato smoked salmon salad

 

Serves 4

 

Age for babies: 8-10 months (Romanesco florets make a great finger food)

 

Prep time: 15 min

Cook time: 25 min

 

1 head of Romanesco broccoli, florets separated and washed

4-5 purple potatoes

4 slices of smoked salmon

Fresh dill

Half a lemon

 

Dressing:

1 shallot, finely minced

A few sprigs of fresh dill

2 tbsp red wine vinegar

5 tbsp olive oil

1 tbsp hazelnut oil

1 tsp mustard

Salt & pepper

 

Place whole blue potatoes in a pot of cold salted water. Bring to a boil, lower heat to medium and cook until tender, about 15 minutes depending on their size.

 

Bring another large pot of water to a boil.

 

Meanwhile, separate the Romanesco florets and wash them.

 

Cook the Romanesco florets in boiling water for about 10 minutes. Drain and rinse with cold water.

 

Let potatoes and Romanesco cool down to lukewarm.

 

Combine all the ingredients of the dressing.

 

Peel potatoes and slice. Place potatoes and florets in a bowl, sprinkle with fresh dill, pour dressing and mix well (but gently).

 

Serve in salad plates or bowl, adding small pieces of smoked salmon on top, and some more dill if desired. Drizzle lightly with lemon.

 

 

On to the week's menu now...

  

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: Goat gouda, Port Salut (cow), Manchego (sheep).

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: Watermelon radish, olives
Main course: Mixed hard boiled egg, tuna, tomato, potato salad with lots of herbs

Goûter (4pm snack) – Leftover pear almond clafoutis from the weekend, great recipe from Taste Food


Dinner
Appetizer / Finger Foods: Celeriac Japanese yam fennel soup from Cannelle & Vanille
Main course: Crock pot duck and wild mushroom stew, sunchokes gratin

TUESDAY

Lunch
Appetizer / Finger Foods: Leek & chive flan*
Main course: Sautéed shrimp with lime and coconut rice*

Goûter - Kiwi

Dinner
Appetizer / Finger Foods: Garlic soup*
Main course: Endives & ham au gratin with quinoa béchamel


WEDNESDAY

Lunch
Appetizer / Finger Foods: Lentil shallot salad
Main course: Roast beef, peas

Goûter – Apple compote

Dinner
Appetizer / Finger Foods: Smoked salmon green beans rolls
Main course: Cauliflower stuffed bell peppers from Food Loves Writing

THURSDAY

Lunch
Appetizer / Finger Foods: Lentil shallot salad (leftover)
Main course: Turkey breast in creamy sauce with snap peas and chanterelles*

Goûter - Pear blueberry compote

Dinner
Appetizer / Finger Foods: Fennel, shallot potato soup
Main course: Slow cooker lamb tagine*


FRIDAY

Lunch
Appetizer / Finger Foods: Leeks with vinaigrette
Main course: Hard boiled egg, leftover couscous from tagine

Goûter - Banana

Dinner
Appetizer / Finger Foods: Creamy cucumber in yogurt dill dressing
Main course: Sea scallops (trying the recipe from Inspiring the everyday), potato chards puree

SATURDAY

Lunch
Appetizer / Finger Foods: Grated carrots French-style
Main course: Sardines & quinoa

Goûter - Apple-blueberry compote

Dinner
Appetizer / Finger Foods: Authentic Greek salad
Main course: Roasted chicken with rosemary grapefruit sauce from Vanilla Bean

SUNDAY

Lunch
Appetizer / Finger Foods: Artichokes with vinaigrette
Main course: Bison patty, vegetable noodles

Goûter - Tangerine

Dinner
Appetizer / Finger Foods: Spinach broccoli soup*
Main course: Pork tenderloin with country mustard sauce, vegetable jardinière

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