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).



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)

  1. 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

    1. 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

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