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 thecaramelized 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
Appetizer / Finger Foods: White asparagus tips with tarragon yogurt sauce
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!)
