Menu: Week of 11/01/20

⏰ Thai Flavor Haddock Fillets Cooked in Cabbage Leaves

Warm Delicata Squash Salad with Roasted Shallots and an Italian Parsley Dressing

Creamed Greens with Habanero and Scallions

Warm Salad of Brussels Sprouts, Blue Cheese, Shallots, and Dried Cranberries

Menu: Week of 10/25/20

Pork, Prune, Ground Almond, and Dried Lime Tagine

Dried Limes

Pumpkin Dip with Cumin, Coriander, and Candied Cayenne Pepper

⏰ Steamed Chili Salmon Tacos with Avocado-Tajin Crema

Skillet Braised Celery and Brussels Sprouts with Mustard-Cream Sauce

Menu: Week of 10/18/20

"Bastard" Curry

Mulled Wine Poached Apples

Meyer Lemon and Herb Salsa

Miso-Blue Cheese Sauce

Menu: Week of 10/11/20

Spaghetti Squash and Daikon Tater Tots

Cider Braised Pork Butt with Apples, Onions, and Grain Mustard

Roast Chicken with Roasted Vegetables, Pan Juices (and Bread Stuffing which I made but did not eat)

Menu: Week of 10/05/20

Bonus Recipe: Applesauce

Menu: Week of 09/27/20

Veggie Loaded Tomato Sauce for Bolognese/An Excellent Base for Autumn Soup