Pablo’s menu this week (14 months)

We are back from the woods (a post on camping delights coming up very soon) and ready for this holiday week!

Sharing some photos of our family’s culinary “highlights” last week…

The Carrot Risotto from the blog Food Loves Writing was fabulous, Pablo gobbled it up!

My mother whipped up this amazing potato-mushroom omelet before the mushrooms went bad…   Loving it “baveuse”, meaning runny

My new mom friend Hiromi gave me these precious beans from her garden! Pablo and we ate them in a salad with garlic and parsley vinaigrette

Impromptu picnic to go see an art exhibit at Mt Wilson, it’s not a proper picnic without tomato and hard-boiled egg

Plum-pear compote with mashed banana

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: White cheddar from New Zealand, Petit Basque (sheep’s milk), Vache Qui Rit, Pecorino.

Desserts: At lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular whole milk plain, sheep’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: Beets & Feta salad

Main course: Salmon & sorrel puree

Goûter (4pm snack) – Watermelon-fig granita from Fig + Fauna blog (Big hit on my street last week, forget the lemonade stands, start the granita stands!)

Dinner

Appetizer / Finger Foods: White asparagus tips in yogurt sauce

Main course: Ham, baby bok choy puree

TUESDAY

Lunch

Appetizer / Finger Foods: Leek’s whites in baby vinaigrette*

Main course: Veal, peashoots and microgreens puree*

Goûter – Peaches & apricots (it’s farmer’s market day!)

Dinner

Appetizer / Finger Foods: Black beans & cauliflower

Main course: Roast beef, with broccoli-turnip puree

WEDNESDAY  (Happy Fourth!)

Lunch

Appetizer / Finger Foods: Yellow tomatoes & green beans

Main course: Cod & green asparagus puree

Goûter – Cherries with riz au lait*

Dinner

Appetizer / Finger Foods: Blue potato, cauliflower and tomato salad (for some celebratory flag colors!)

Main course: Tofu with creamed kale*.

THURSDAY

Lunch

Appetizer / Finger Foods: Cold cauliflower, green beans & Italian parsley salad

Main course: Duck, white beans and tomato puree

Goûter – Plum-pear compote

Dinner

Appetizer / Finger Foods: Mixed quinoa salad*

Main course: Soft boiled egg with carrot-turnip-leeks puree

FRIDAY

Lunch

Appetizer / Finger Foods: Crème of crudités

Main course: Turkey & yellow squash puree

Goûter – Nectarine and plum

Dinner

Appetizer / Finger Foods: Blue potato & mint salad inspired from Lavendar & Lovage blog

Main course: Lentils cooked with onions and herbs*

SATURDAY

Lunch

Appetizer / Finger Foods: Avocado, red tomato

Main course: Chicken & spinach-broccoli puree

Goûter – Attempting Lavender-peach ice cream from Tartelette blog!

Dinner

Appetizer / Finger Foods: Hearts of palm & vegetable noodles

Main course: Cod brandade with Swiss Chards

SUNDAY

Lunch

Appetizer / Finger Foods: Broccoli florets

Main course: Lamb & cauliflower puree

Goûter – Apricot Flan*

Dinner

Appetizer / Finger Foods: Avocado, hearts of palm

Main course: Shrimp scampi with sauteed rosemary & garlic eggplant