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…
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).
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!)
Appetizer / Finger Foods: White asparagus tips in yogurt sauce
Main course: Ham, baby bok choy puree
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!)
Appetizer / Finger Foods: Black beans & cauliflower
Main course: Roast beef, with broccoli-turnip puree
WEDNESDAY (Happy Fourth!)
Appetizer / Finger Foods: Yellow tomatoes & green beans
Main course: Cod & green asparagus puree
Goûter – Cherries with riz au lait*
Appetizer / Finger Foods: Blue potato, cauliflower and tomato salad (for some celebratory flag colors!)
Main course: Tofu with creamed kale*.
Appetizer / Finger Foods: Cold cauliflower, green beans & Italian parsley salad
Main course: Duck, white beans and tomato puree
Goûter – Plum-pear compote
Appetizer / Finger Foods: Mixed quinoa salad*
Main course: Soft boiled egg with carrot-turnip-leeks puree
Appetizer / Finger Foods: Crème of crudités
Main course: Turkey & yellow squash puree
Goûter – Nectarine and plum
Appetizer / Finger Foods: Blue potato & mint salad inspired from Lavendar & Lovage blog
Main course: Lentils cooked with onions and herbs*
Appetizer / Finger Foods: Avocado, red tomato
Main course: Chicken & spinach-broccoli puree
Goûter – Attempting Lavender-peach ice cream from Tartelette blog!
Appetizer / Finger Foods: Hearts of palm & vegetable noodles
Main course: Cod brandade with Swiss Chards
Appetizer / Finger Foods: Broccoli florets
Main course: Lamb & cauliflower puree
Goûter – Apricot Flan*
Appetizer / Finger Foods: Avocado, hearts of palm
Main course: Shrimp scampi with sauteed rosemary & garlic eggplant
4 thoughts on “Pablo’s menu this week (14 months)”
Hello Helene!v It's Karen from Lavender and Lovage visiting you from the Charente Maritime, near Saintes! I am JUST about to write my meal plan, and yours looks FABULOUS! So many veggies, which, I LOVE! Lovely to meet you via my blog and I will add you to my blog list! A bientôt! Karen
Hi Karen! Lovely to "meet" you and to discover your blog as well! I've got to sift through your archives for recipes! Thanks for your visit and kind words, looking forward to following you! A bientôt! Helene
lovely blog! wonderful photos!
Thank you so much for your kind compliments!