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 Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

7 Day Menu Plan: Week 3  Fall II

This week on the Menu Plan:

scallopsSeared Scallops with Prosciutto on Tarragon Cream

tomato soupFresh Tomato and Garlic Soup

saltimbocco Veal Saltimbocca all Romana

Weekly Shopping List 

     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.
   Bon Appétit!

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
Fried Gnocchi
Butternut Squash with Browned Butter

Sunday:  Butternut Squash, Ham  and Sage Risotto
Baked Apples

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
O'Brian Potatoes
Butternut Squash, Roasted, White Balsamic Glaze

Thursday:   Pasta with Sausage, Avocado and Sage

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