Pablo’s menu this week (14 months)

It has been an eventful week full of good food, colors, summer, cooking, sharing and living. Always thankful for those times. They are not to be taken for granted.

Sharing some of the food highlights of the week for this French-American family… which culminated in today’s excursion at the Hollywood Farmer’s Market. I ought to write an ode to farmer’s markets. I love them all. Small, big, quirky, family-oriented… This one is definitely colorful, in more ways than one. It was such a well-rounded feast for the senses for all of us! Where else could one eat an oyster, then a peach, tap on a melon while listening to folk music, get lost in the heady smell of English lavender, see a crab, and a mushroom, and a baby goat? Pablo certainly got stimulated from all directions today!

We started out the week picking our very first, and highly anticipated, tomato from our vine. A bit of patience


was definitely learned in the process! Savoring it plain with a bit of salt and pepper was the only way to go.

This week’s variation on the Crème de Cruditésincluded


yellow beet, mâche lettuce, feta, tomato, cucumber and Italian Parsley, with some olive oil and lemon.

We celebrated July 4th with a tricolor finger food appetizer, tomatoes, cauliflower and blue potato.
The colors of the produce at the Farmer’s market were a feast for the eyes.
Beautiful and delicious oysters, I’ve been devouring them since the age of 3!
Pablo’s very first oyster… He made a face, but didn’t spit it out! Thus begins the nurture of oyster love!
Pablo was so taken by the folk music playing… and amazingly, loved the smell of lavender,


plunging his nose in it and even closing his eyes to take it in.

I will be sharing recipes for the whole family this week, nectarine-shiso ice cream and tarragon poussins for starters, so come back for a visit! Embrace the benefits of an easy four-course meal French-style!

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, Goat Gouda, Pecorino (cow, goat and sheep, respectively).

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, 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: Cold green beans and Italian parsley with vinaigrette

Main course: Duck, white beans and tomato puree

Goûter (4pm snack) – Home-made nectarine-shiso ice cream*


Appetizer / Finger Foods: Broccoli florets, vegetable pasta

Main course: Tarragon poussin* (baby chicken) with baby bok choy puree



Appetizer / Finger Foods: Blue potato, hearts of palm with vinaigrette

Main course: Beef patty, sauteed eggplant

Goûter – Quatre-quart*, apricots


Appetizer / Finger Foods: Crème of cruditésof the week…

Main course: Tofu with Creamed Red Chards with Boursin*



Appetizer / Finger Foods: Cold cauliflower, basil and green bean salad

Main course: Soft-boiled egg with quinoa

Goûter – Nectarine


Appetizer / Finger Foods: Trying the White Portugese Gazpacho from David Leite via Tartelette blog

Main course: Cod brandade with Red Chards



Appetizer / Finger Foods: Endives & hearts of palm salad

Main course: Duck, white beans and tomato puree

Goûter – French melon & mint raw compote


Appetizer / Finger Foods: Avocado, tomato

Main course: Pan-fried Dover sole filet with pan-fried “opo” (new vegetable found at the Asian produce stand! Similar to zucchini except sweeter, apparently)



Appetizer / Finger Foods: Cauliflower florets & vegetable noodles

Main course: Veal liver with puree of endive

Goûter – Peach


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

Main course: Velvet chicken from Mummy, I can cook! blog, with stir-fried white bitter melon (Another find from the Asian produce stand at the market… we’ll see!)



Appetizer / Finger Foods: Avocado, tomato

Main course: Ham with three roots puree

Goûter – Apricot & cherries


Appetizer / Finger Foods: Hearts of palm & vegetable noodles

Main course: Gorgonzola polenta with summer squash – a recipe I found here.



Appetizer / Finger Foods: Cucumber in tarragon cream sauce

Main course: Turkey & rutabaga puree

Goûter – Mashed banana with apple-strawberry compote


Appetizer / Finger Foods: Tomato, hearts of palm

Main course: Attempting the Zucchini à la Carbonara from Mummy, I can cook! blog

4 thoughts on “Pablo’s menu this week (14 months)

  1. The colours are just simply gorgeous, they really pop! Aw, so chuffed to find my recipes on pablo's menu this week! Let me know how it goes x

    1. Thanks so much Shu Han, will definitely let you know about your recipes!!! We'll see how I do with them! 🙂

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