With much excitement (because we get excited about such things…), our CSA basket brought us a couple of heads of Romanesco broccoli last week. This Madonna-reminiscent bright green vegetable is somewhere between broccoli and cauliflower, with a very subtle flavor and pleasant texture, soft and crunchy at the same time.
Its vivid beauty inspired me to improvise something colorful and fresh for lunch, in the way of this salad, which I am sharing with you today, along with the week’s menu (scroll down below the recipe for it.)
Wishing you a wonderful, fragrant week.
On to the week’s menu now…
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: Goat gouda, Port Salut (cow), Manchego (sheep).
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.
For afternoon snack, lately, Pablo has been enjoying the traditional French Petit Beurre along with his compote.
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: Watermelon radish, olives
Main course: Mixed hard boiled egg, tuna, tomato, potato salad with lots of herbs
Goûter (4pm snack) – Leftover pear almond clafoutis from the weekend, great recipe from Taste Food
Appetizer / Finger Foods: Celeriac Japanese yam fennel soup from Cannelle & Vanille
Main course: Crock pot duck and wild mushroom stew, sunchokes gratin
Appetizer / Finger Foods: Leek & chive flan
Main course: Sautéed shrimp with lime and coconut rice
Goûter – Kiwi
Appetizer / Finger Foods: Garlic soup*
Main course: Endives & ham au gratin with quinoa béchamel
Appetizer / Finger Foods: Lentil shallot salad
Main course: Roast beef, peas
Goûter – Apple compote
Appetizer / Finger Foods: Smoked salmon green beans rolls
Main course: Cauliflower stuffed bell peppers from Food Loves Writing
Appetizer / Finger Foods: Lentil shallot salad (leftover)
Main course: Turkey breast in creamy sauce with snap peas and chanterelles*
Goûter – Pear blueberry compote
Appetizer / Finger Foods: Fennel, shallot potato soup
Main course: Slow cooker lamb tagine*
Appetizer / Finger Foods: Leeks with vinaigrette
Main course: Hard boiled egg, leftover couscous from tagine
Goûter – Banana
Appetizer / Finger Foods: Creamy cucumber in yogurt dill dressing
Main course: Sea scallops, potato chards puree
Appetizer / Finger Foods: Grated carrots French-style
Main course:Sardines & quinoa
Goûter – Apple-blueberry compote
Appetizer / Finger Foods: Authentic Greek salad
Main course:Roasted chicken with rosemary grapefruit sauce
Appetizer / Finger Foods: Artichokes with vinaigrette
Main course: Bison patty, vegetable noodles
Goûter – Tangerine
Appetizer / Finger Foods: Spinach broccoli soup*
Main course:Pork tenderloin with country mustard sauce, vegetable jardinière