6 Day Menu Plan: Week 3  Fall I

This week on the Menu we have:

pissalidiere Pissalidière

pork chops capers  Pork Chops with Capers

barley chard gratinCreamy Barley and Chard Gratin

Weekly Shopping List 

            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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