MONDAY
Pablo’s Lunchbox:
Greek salad, cold roasted duck (with mustard), green beans, Petit Basque sheep’s milk cheese, tangerine
Goûter (4pm snack) – Apricot
Dinner
Appetizer / Finger Foods: Herbed asparagus & potato salad
Main course: Ham wrapped endives au gratin, quinoa béchamel
TUESDAY
Pablo’s Lunchbox:
Asparagus, potato & smoked salmon salad, tofu, Goat gouda, strawberries
Goûter – Peach
Dinner
Appetizer / Finger Foods: Cucumber salad, yogurt tarragon dressing
Main course: Dover sole filets, coconut rice
WEDNESDAY
Lunch
Appetizer / Finger Foods: 1/2 avocado with vinaigrette
Main course: Smoked salmon green bean rolls
Goûter – Chocolate pudding
Dinner at the Farmer’s Market
(Last week, we had oysters to start, Japanese onigiri, Spanish paella, lavender sauerkraut, and peaches and apricots)
THURSDAY
Lunch
Appetizer / Finger Foods: Authentic Greek salad
Main course: Sardines and lavender sauerkraut (awesome from Brassica and Brine)
Goûter – Nectarine
Dinner
Appetizer / Finger Foods: Raw kale salad from Food Loves Writing
Main course: Oven roasted pork ribs, thyme potatoes
FRIDAY
Lunch OUT
Goûter – Donut peach
Dinner
Appetizer / Finger Foods: Lentil shallot salad
Main course: Braised fennel tomato rice casserole from Green Kitchen Stories
SATURDAY
Appetizer / Finger Foods: Peach burrata salad*
Main course: Chards Spanish tortilla
Goûter – Chocolate pudding
Dinner
Appetizer / Finger Foods: Cold pea soup from TasteFood
Main course: Lentil & vegetable coconut milk dahl* + this incredible tomato cobbler by Food Loves Writing
(It’s a dinner party, so making strawberry rhubarb mascarpone tarte* for dessert)
SUNDAY
Lunch
Appetizer / Finger Foods: Leek and chive flans
Main course: Zucchini leek quail egg cassolette by La Tartine Gourmande
Goûter – Nectarine
Dinner
Appetizer / Finger Foods: Cold cooked squash in mint vinaigrette
Main course: Herbed lamb meatballs in coconut milk with quinoa
I love to read your menus, they are very inspirational. The only thing for me is that I wouldn't know when to prepare those kind of menus, as Little Boy (18 months now) hardly ever lets me cook. I still have to find a solution to that. I've tried to let him 'help', but our kitchen isn't safe enough to do that. Any recommendations?
Hi there. That can definitely be a challenge, and it requires a good amount of planning ahead. Some tips are: 1/ plan on cooking some batches of soups or pre-boiled veggies (to then eat cold with vinaigrette) in the evenings, maybe twice a week, and freeze or put in fridge for the week, Spanish tortilla can be made a night before as well 2/ use leftover from dinner wisely for lunches 3/ meal planning is key 4/ seek help if at all possible 5/ I have really liked the kitchen tower for keeping Pablo safe in the kitchen, that might help. Working on things that can keep a toddler occupied to give you 20 minutes here and there 6/ plan simpler meals until you can have a little more time, pan-fried meats and fish, crudités salads, sardines. Evaluate the time you do have for meals and plan accordingly…. I hope some of this helps! Let me know how it goes!
So happy to see more posts on your blog! I've missed them! My son goes to the farmers market each Saturday am with my husband and it is wonderful to see how excited he gets when new foods come into season- especially the summer stone fruits. We also notice he is more excited to try new foods when he is reminded about which farm stand/seller we got them from. Thank you for the meal plan- I've missed those too! Get so much inspiration!
Pablo is such a lucky kid growing up with you as his mum! I;m definitely doing that for my future kids. I already do that to all my friends (they either get slightly annoyed or very amused). Wild ramps I reckon, are similar to wild garlic here in the UK? I love their wonderful lush green leaves and unmistakeable scent of garlic! One of my favourite things to forage for.
And yes, menu is always great to see! So inspiring on days when I run out of ideas. The braised fennel tomato rice casserole..yes.