Pablo's menu this week

Our poinsettia outside is turning red, the rain is coming, the tree is up, and our noses are running. It's officially holiday season in our family. I will soon be sharing some holiday appetizer ideas, as well as our Christmas dinner menu. In the meantime, I am in the mood for SOUP! As you will surely surmise from this week's menu... 

If you haven't had a chance to check out my guest post on Karen Le Billon's blog, for ways to rethink the approach to family meals French-style, it's right here.

Also sharing some images from our CSA delivery this week. Love to see beauty in the things this earth has to offer.

Radicchio lettuce, mushroom, baby bok choy, and Washington grown chestnuts

 

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: Italian truffle cheese, Gorgonzola, Petit Basque sheep's milk cheese.

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.

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: Avocado, tomato & potato salad
Main course: Sardines, baby bok choy puree

Goûter (4pm snack) - Grapes

Dinner

Appetizer / Finger Foods: Lamb's lettuce salad

Main course: Raclette (melted cheese over ham & potato)

TUESDAY

Lunch

Appetizer / Finger Foods: Tomato, hearts of palm and quinoa salad

Main course: Ground beef patty with pan-fried eggplant

Goûter - Apple compote

Dinner

Appetizer / Finger Foods: Cream of fava beans with fresh cheese and feta, inspired by My Little Fabric

Main course: Shrimp and soybean threads with a soy ginger lemon sauce, baked in a parcel, over rice.

WEDNESDAY

Lunch

Appetizer / Finger Foods: Cucumber in tarragon yogurt sauce

Main course: Smoked salmon & green beans 

Goûter - Apple blueberry compote

Dinner

Appetizer / Finger Foods: Green asparagus soup

Main course: Buttermilk chicken and roasted rosemary carrots

THURSDAY

Lunch

Appetizer / Finger Foods: here.

Also sharing some images from our CSA delivery this week. Love to see beauty in the things this earth has to offer.

Radicchio lettuce, mushroom, baby bok choy, and Washington grown chestnuts

 

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: Italian truffle cheese, Gorgonzola, Petit Basque sheep's milk cheese.

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.

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: Avocado, tomato & potato salad
Main course: Sardines, baby bok choy puree

Goûter (4pm snack) - Grapes

Dinner

Appetizer / Finger Foods: Lamb's lettuce salad

Main course: Raclette (melted cheese over ham & potato)

TUESDAY

Lunch

Appetizer / Finger Foods: Tomato, hearts of palm and quinoa salad

Main course: Ground beef patty with pan-fried eggplant

Goûter - Apple compote

Dinner

Appetizer / Finger Foods: Cream of fava beans with fresh cheese and feta, inspired by My Little Fabric

Main course: Shrimp and soybean threads with a soy ginger lemon sauce, baked in a parcel, over rice.

WEDNESDAY

Lunch

Appetizer / Finger Foods: Cucumber in Rainbow chards cod brandade

FRIDAY

Lunch

Appetizer / Finger Foods: Cauliflower & green beans salad

Main course: Ham and vegetable noodles

Goûter - Kiwi

Dinner

Appetizer / Finger Foods: here.

Also sharing some images from our CSA delivery this week. Love to see beauty in the things this earth has to offer.

Radicchio lettuce, mushroom, baby bok choy, and Washington grown chestnuts

 

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: Italian truffle cheese, Gorgonzola, Petit Basque sheep's milk cheese.

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.

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: Avocado, tomato & potato salad
Main course: Sardines, baby bok choy puree

Goûter (4pm snack) - Grapes

Dinner

Appetizer / Finger Foods: Lamb's lettuce salad

Main course: Raclette (melted cheese over ham & potato)

TUESDAY

Lunch

Appetizer / Finger Foods: Tomato, hearts of palm and quinoa salad

Main course: Ground beef patty with pan-fried eggplant

Goûter - Apple compote

Dinner

Appetizer / Finger Foods: Cream of fava beans with fresh cheese and feta, inspired by My Little Fabric

Main course: Shrimp and soybean threads with a soy ginger lemon sauce, baked in a parcel, over rice.

WEDNESDAY

Lunch

Appetizer / Finger Foods: Cucumber in Sunchoke velouté

Main course: Rosemary lamb chops with cannelloni beans

SATURDAY

Lunch - OUT

Goûter - Tangerine

Dinner

Appetizer / Finger Foods: Chestnut butternut squash soup*

Main course: Hot Tofu from Nami at Just One Cookbook

SUNDAY

Lunch - OUT

Goûter - Apple blueberry compote

Dinner

Appetizer / Finger Foods: Fennel, shallot potato soup inspired by Cannelle & Vanille

Main course: Pan-fried duck breast with vegetable jardinière

 

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