This Week's Menu
- Sep 16, 2017
- 1 min read
This week's menu is an odd combination of my wanting to visit local farmer's markets (to get excited about Fall produce and to say good-bye to the last of summer tomatoes and corn) and my undertaking the delightful seasonal task of going through my freezer! It makes for a slightly disfunctional menu...
I am also feeling, as I do every so often, that L. is not getting enough vegetables in his diet though his doctor tells me that he really is, especially compared to his peers. I am therefore attempting to cram extras in everywhere I can this week. I draw the line at hiding vegetables in cakes though; I find that somewhat rude to children - and deceitful. I do love a good carrot cake though and have several recipes with which I want to experiment. If the idea which is percolating turns out well, you shall have a bonus dessert recipe this week, Dear Reader.
Sunday [Proper Family Meal]
Whole Baked Branzino with Lemon
Herbed Couscous with Chickpeas, Sun-Dried Tomatoes and Herbs
Monday [New Recipe]
Kale Salad with Melted Cheese Dressing
Tuesday [Pasta]
Green Salad with Shallots
Wednesday ["Ethnic" Food]
"Asian" Tofu Foil Packet Dinner with Farmer's Market Vegetables
and Hoisin-Peanut Dipping Sauce
Thursday [Soup and Homemade Bread]
Chilled Corn Soup with Pickled Zucchini and Basil
Parmesan Cheese Sticks
Friday [Vegetarian]
Green Salad
Sweet Potatoes Stuffed with Miso Collard Greens
Saturday ["Picnic" Dinner]
Vegetable Antipasto Platter
Grilled Manchego Sandwiches with Figs
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