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This week on the Menu we have:
Summer cooking is slowly giving way to Fall cooking.... The summer salads are coming to an end.... Maybe 1 or 2 more. We use the leftover chickpeas from last week with the lentils.
Bon Appétit!Day 1: Swordfish with Olive Shallot Relish
Simple Couscous
Lentils with ChickpeasDay 2: Grilled Ginger Rosemary Pork Loin
Barbecue Oven Crisps
Tomato Zucchini (Courgette) GratinDay 3: Pork, Chard and Mushroom Quiche
Tomato SaladDay 4: Grilled Chicken with Ginger Barbecue Sauce
Basmati with Fresh Herbs
Tomato Zucchini GratinDay 5: Niçoise Pasta Salad
Day 6: Chicken Teriyaki Barley Salad
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