Easy recipes Fresh ingredients
Shopping list Planned leftovers
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This week on the Menu Plan:
Risotto season is back! I love it in all versions - and it's a great way to use up leftovers.
The disclaimers: it's NOT difficult to make; it does NOT need to be stirred constantly; it should NOT be loaded with extra butter and fat; and it should NOT be stiff.
It should be almost soup-like when you take it off heat and pour it into the serving platter. It will continue to thicken and just, barely, hold it's shape on a plate. That's what makes it creamy and luscious! The risottos I've eaten in Italy have all been served in flat soup bowls and eaten with a spoon.
Friday: Mushrooms Stuffed with Bacon and Tomato
Seared Scallops with Prosciutto on Tarragon Cream
Potato Gratin a la Two Fat Ladies
Braised Carrots and Onion
Saturday: Tomato Garlic Soup
Veal Saltimbocca alla Romana
Butternut Squash with Browned Butter
Sunday: Butternut Squash, Ham and Sage Risotto
Monday: Baked Chicken with Mustard Crust
Potato Gratin, leftover
Easy Courgette (Zucchini) Gratin
Tuesday: Oriental Beef Over Brown Rice
Wednesday: Chicken Breasts with Onion, Bay and Thyme
Butternut Squash, Roasted, White Balsamic Glaze
Thursday: Pasta with Sausage, Avocado and Sage