Pablo’s menu this week (18 months)

Back on track with posting the week’s menu, as I had to skip posting it last week for dire lack of time…

Some of the things on my mind this week:

– Thanksgiving and what I’ll bring to the big family meal… My usual squash cheesy casserole, and thinking of green tomato pie after hearing about it on NPR this weekend. Or a leeks mushroom bread pudding I just found here. What are you guys cooking?

– Time. Lack of it. Being in the moment. Being thankful for the moment. That sort of thing… Wanting to get away from constant dissatisfaction. A beautiful post on this here.

– How much I love my son when he gnaws on a lamb chop with pure delight, or dances to La Bamba. Those small moments of joy make it all worthwhile.

Soup. I’m obsessed with soup. And butternut squash. Just a subcategory of my general obsession with good food.

Sharing some images from the Hollywood Farmer’s market… and on with the week’s menu. Hope it can help spark some ideas for your family!

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: Creamy Italian Blue cheese, Goat Gouda, Gruyere.

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).



Appetizer / Finger Foods & main course: Crab mixed vegetable salad (with corn, green beans, cooked cauliflower, tomato, cucumber, carrots.)

Goûter (4pm snack) – Apple


Appetizer / Finger Foods: Zucchini, mint & feta salad

Main course: Buttermilk chicken found on Life is Great, with cheesy polenta



Appetizer / Finger Foods: Broccoli & baked potato puree

Main course: Chicken liver salad with raspberry vinaigrette

Goûter – Grapes (from the Sherman Oaks Farmer’s Market)


Appetizer / Finger Foods: Hearts of palm & tomato

Main course: Oven-roasted pork tenderloin with country-style mustard sauce, with a parsnip gratin with Gruyere and thyme from the recently discovered Feasting at Home blog



Appetizer / Finger Foods: French-style grated carrots (recipe by Karen Le Billon here)

Main course: Ham and vegetable noodles

Goûter – Apple & pear compote


Appetizer / Finger Foods: Butternut squash, celeriac, parsnip and apple soup found on the blog Inspiring the Every Day – inspired indeed by the use of all seasonal produce.

Main course: Pan-fried Dover Sole with microgreens puree



Appetizer / Finger Foods: Green beans, cauliflower, potato salad with Italian parsley & basil

Main course: Shrimp in ginger soy marinade cooked in parchment paper*

Goûter – Kiwi


Appetizer / Finger Foods: White asparagus tips in tarragon yogurt sauce

Main course: Trying the Agedashi Tofu from Just One Cookbook, with rice and peas



Appetizer / Finger Foods: Authentic Greek salad

Main course: Turkey breast cutlets in creamy mushroom sauce, with vegetable jardinière

Goûter – Banana


Appetizer / Finger Foods: Leek whites in vinaigrette

Main course: Steak, and vanilla bean kalamata olive baked potatoes* (very excited about this intriguing recipe I just found in one of my French cookbooks, will be sharing soon!)



Appetizer / Finger Foods: Avocado 

Main course: Prosciutto, baby bok choy puree

Goûter – Pear & apple compote


Appetizer / Finger Foods: Green lentil and shallot salad*

Main course: Rainbow chards cod brandade


Lunch – OUT

Goûter – Grapes, berries


Appetizer / Finger Foods: Carrot ginger soup with carrot greens pesto from Deer Eats Wolf blog

Main course: Braised leeks wrapped with smoked salmon*

4 thoughts on “Pablo’s menu this week (18 months)

  1. Thank you for including Agedashi Dofu in your menu! I hope you will enjoy it! 🙂

    I'm always impressed by your meal planning! I "sort of" do it in my head but never jot it down. It's more precise and I like how organized your life is! 😉

  2. seems liek we're both having a bit of an issue with time eh? hats off to you for still being able to put in all that time and effort into pablo's menu, and for trying new things. xxx

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