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6 Day Menu Plan: Week 3 Fall I

This week on the Menu we have:

Creamy Barley and Chard Gratin

We're into fall / winter cooking now. The Pissalidière, a classic Provençal dish, will use the feta from last week. You can make a pizza crust for it, or buy one. Plus we have another in a series of stuffed vegetables.
Bon Appétit!

Day 1: Pesto Shrimp and Pasta
Roasted Butternut Squash

Day 2: Roast Cornish Hens with Lemon and Herbs
Buttered Potatoes with Chives
Zucchini (Courgette) and Tomato Gratin

Day 3: Pissalidière
Zucchini (Courgette) and Tomato Gratin, leftover

Day 4: Pork Chops with Capers
Creamy Barley and Chard Gratin

Day 5: Stuffed Peppers, Italian Style

Day 6: Baked Chicken with Mustard Crust
Brown Rice with Herbs
Butternut Squash Patties

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6 Day Menu Plan: Week 3 Fall I

Pissalidière

Pork Chops with Capers

Creamy Barley and Chard Gratin

Need help planning dinner? Do you have a garden? A CSA for fresh veggies?

Try our Weekly Menu Plans: Healthy Gourmet Dinners; Quick, Easy Recipes.
Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies.

6 Day Menu Plan: Week 3 Fall I

Pissalidière

Pork Chops with Capers

Creamy Barley and Chard Gratin

Need help planning dinner? Do you have a garden? A CSA for fresh veggies?

Try our Weekly Menu Plans: Healthy Gourmet Dinners; Quick, Easy Recipes. Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies.

Try our Weekly Menu Plans: Healthy Gourmet Dinners; Quick, Easy Recipes.
Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies.