A black bean bisque, and our weekly menu

It has been a while since I posted our weekly menu. With the busy last few weeks of visitors and barbecues and weekends away, my meal planning has been much looser. But I'm happy to get back to it, because it has been one of the best things I have adopted since we started consistent family meals where we all eat the same thing, when Pablo was about 12 months. I can't recommend it enough: taking 45 minutes to an hour once a week to sit down and make the week's menu, saves me so much time and the annoying 'So what are we eating tonight?' conversations and debates. It insures a good variety in our meals throughout the week. It makes it easier to think of trying new recipes from cookbooks or food blogs (I use Pinterest a lot for this purpose). It makes the food shopping easier. It helps not spoil food and keep good inventory of what we have (and as such, is a money saver). It removes a lot of stress. 

In short, it's a simple thing, but it makes our lives better.  

Do you plan your weekly meals too? Do you think it would make your life easier? Would you try it for even a couple of times a week?

I wanted to share this very easy soup which can be served hot or cold. Perfect for a busy night. We had some leftover, so we enjoyed it hot the first night, and chilled the next day. Delicious either way. 

Wishing you a summery, flavorful week. Scroll down past the recipe for our week's menu!

Cilantro black bean bisque, with goat cheese toast

Serves 4

Prep time: 20 min

Cook time: 15 min

Age for babies: 8-10 months

1 tbsp coconut oil

1 large shallot

1 clove of garlic

2 tsp dried oregano

1 can of black beans

1/2 tsp cumin

1 1/2 cups vegetable broth

1 tbsp sherry vinegar

5-6 sprigs of fresh cilantro

Optional garnish if served hot:

1 toasted slice of bread

Roasted red pepper creamy goat cheese

Finely chop the shallot and garlic. Melt the coconut oil in a skillet. Add the shallot, garlic, oregano and cumin and cook over medium heat until the shallot is translucent (don't let it brown), about 8 minutes. 

Rinse the black beans. 

Add the beans to the shallot mixture, and stir to coat the beans. Add the broth and cook for about 15 minutes on medium low.

Pour into your blender, add the vinegar and cilantro (leaves only), and whirl for a good long while, until very smooth. 

Serve HOT:

Pour into 4 bowls. 

Toast 4 slices of bread, spread some creamy goat cheese on top, and gently deposit on top of the soup. 

OR COLD:

Let cool completely and chill in the refrigerator for a couple of hours or overnight. Give it another whirl in the blender before serving with some crumbled goat cheese on top.

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: Comté, Port Salut (cow cheese), and a lot of goat cheese these days, thanks to my collaboration with Vermont Creamery and the Kids & Kids campaign. I'm happy to have a continuing "goat cheese series" of recipes, so look for that in the coming weeks! 

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 - OUT at Le Pain Quotidien.

Goûter (4pm snack) – Donut peach or plum

Dinner
Appetizer / Finger Foods: Authentic Greek salad
Main course: Chicken basquaise (with all the summer vegetables!)

TUESDAY

Lunch
Appetizer / Finger Foods: Chickpea feta cilantro salad
Main course: Beef patty, butter lettuce with fresh herbs

Goûter - Strawberry rhubarb compote

Dinner
Appetizer / Finger Foods: Corn soup*
Main course: Cauliflower stuffed peppers from Food Loves Writing

WEDNESDAY

Lunch
Appetizer / Finger Foods: Grated carrots French-style

Main course: Quails eggs en cocotte with smoked salmon, leek and zucchini from La Tartine Gourmande

Goûter – Apricots

Dinner
Appetizer / Finger Foods: Lentil shallot salad
Main course: Braised fennel with saffron and tomato from Green Kitchen Stories

THURSDAY - Happy Fourth!

Lunch
Appetizer / Finger Foods: Cold zucchini with mint vinaigrette
Main course: Avocado sardine tartine

Goûter - A special treat, this lovely peach gratin soufflé

Dinner
Appetizer / Finger Foods: Watermelon Gazpacho with crumbled Feta
Main course: Oven-roasted ribs and blue potatoes (to cover the red, white and blue! ;-))

FRIDAY

Lunch

Appetizer / Finger Foods: Roasted apricots & burrata salad
Main course: Ham with cucumber fennel slaw

Goûter - Cherries

Dinner 
Appetizer / Finger Foods: Artichoke bottoms with green parsley sauce
Main course: Soft boiled egg with mouillettes of Vanilla Bean Blog's delightful cardamom flatbread

SATURDAY

Lunch
Appetizer / Finger Foods: Eggplant caviar*
Main course: Leek Feta Quiche

Goûter - Watermelon fig granita from Fig & Fauna

Dinner
Appetizer / Finger Foods: Endive, blue cheese salad
Main course: Clams in fennel shallot broth from Cannelle & Vanille

SUNDAY

Lunch - OUT 


Goûter - Plums

Dinner
Appetizer / Finger Foods: Sorrel & cucumber cold soup
Main course: Tomato polenta pie from Fig & Fauna, mâche salad

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