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!
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).
Lunch – OUT at Le Pain Quotidien.
Goûter (4pm snack) – Donut peach or plum
Appetizer / Finger Foods: Authentic Greek salad
Main course: Chicken basquaise (with all the summer vegetables!)
Appetizer / Finger Foods: Chickpea feta cilantro salad
Main course: Beef patty, butter lettuce with fresh herbs
Goûter – Strawberry rhubarb compote
Appetizer / Finger Foods: Corn soup*
Main course: Cauliflower stuffed peppers from Food Loves Writing
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
Appetizer / Finger Foods: Lentil shallot salad
Main course: Braised fennel with saffron and tomato from Green Kitchen Stories
THURSDAY – Happy Fourth!
Appetizer / Finger Foods: Cold zucchini with mint vinaigrette
Main course: Avocado sardine tartine
Goûter – A special treat, this lovely peach gratin soufflé
Appetizer / Finger Foods: Watermelon Gazpacho with crumbled Feta
Main course: Oven-roasted ribs and blue potatoes (to cover the red, white and blue! ;-))
Appetizer / Finger Foods: Roasted apricots & burrata salad
Main course: Ham with cucumber fennel slaw
Goûter – Cherries
Appetizer / Finger Foods: Artichoke bottoms with green parsley sauce
Main course: Soft boiled egg with mouillettes of Vanilla Bean Blog‘s delightful cardamom flatbread
Appetizer / Finger Foods: Eggplant caviar*
Main course: Leek Feta Quiche
Goûter – Watermelon fig granita from Fig & Fauna
Appetizer / Finger Foods: Endive, blue cheese salad
Main course: Clams in fennel shallot broth from Cannelle & Vanille
Lunch – OUT
Goûter – Plums
Appetizer / Finger Foods: Sorrel & cucumber cold soup
Main course: Tomato polenta pie from Fig & Fauna, mâche salad