Monday, October 15, 2012

Pablo's menu this week...

 
Here's Pablo's (and our) weekly menu, and a few images of produce that inspired us this past week.
Welcoming fall, and seasonal ingredients. What are you cooking this week?
 
 
 
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: Truffle triple cream, Danish Blue, Goat brie (and Babybel when we eat on the road)

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: Grated carrot salad
Main course: Sardines with pan-fried eggplant

Goûter (4pm snack) - Pear

Dinner

Appetizer / Finger Foods: Quinoa & mixed crudités
Main course: Cream of chicken, sorrel and watercress*



TUESDAY

Lunch

Appetizer / Finger Foods: Cucumber in yogurt tarragon sauce
Main course: Smoked salmon with boiled rutabaga (served with just a bit of salt & butter)

Planning on making this wonderful looking whole wheat bread from Fig & Fauna blog

Goûter - Passion Fruit

Dinner

Appetizer / Finger Foods: Artichokes with vinaigrette
Main course: Oven roasted pork ribs with the caramelized apples & onions recipe from Food Loves Writing


WEDNESDAY

Lunch

Appetizer / Finger Foods: Tomatoes and hearts of palm
Main course: Prosciutto with green lentil and shallot salad


Goûter - Grapes

Dinner

Appetizer / Finger Foods: Butternut, leek & potato soup with Swiss, apple & sage loaf from Cannelle & Vanille
Main course: Soft-boiled egg

THURSDAY

Lunch

Appetizer / Finger Foods: Leek whites with vinaigrette
Main course: Chicken livers salad with raspberry vinaigrette (one of my mom's specialty!)

Goûter - Coconut rice pudding*

Dinner

Appetizer / Finger Foods: Lentil & shallot salad
Main course: Shrimp with soy and ginger sauce, cooked en papillote


FRIDAY

Lunch

Appetizer / Finger Foods: Cauliflower & white bean salad
Main course: Beef patty, with chard ribs au gratin

Goûter - Apple compote

Dinner

Main course: Goat cheese spinach risotto



SATURDAY

Lunch - Fall tour of our CSA farm, Farm Fresh To You!

We'll pack a picnic, including some camembert sesame muffins and a salad.

Goûter - Apple and blackberry compote

Dinner

Appetizer / Finger Foods: Vegetable noodles
Main course: Dover sole fillets with chards & potato puree


SUNDAY

Appetizer / Finger Foods: Green beans & cauliflower salad
Main course: Leeks, ham & Morbier cheese tart*

Goûter - Grapes

Dinner

Appetizer / Finger Foods: Yellow beet salad
Main course: Oxtails braised in coconut*, with roasted carrots and Jasmine rice (a great crock pot recipe I will be sharing soon!)




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