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6 Day Menu Plan: Week 2 Spring II

This week on the Menu we have:

Braised Pork with Olives and Sage

Ham and Caramelized Onion Lasagne

Cuban Beef and Black Beans

We're finishing winter cooking. This will be the last lasagne, the last braise and the last slow cooking of the season. We'll be starting salads and, soon, grilling. And the spring vegetables are starting: mangetout (snow peas) artichokes, asparagus, radishes, and lots of spinach.
Bon Appétit!

Day 1: Sautéed Scallops with Pesto
Parmesan Polenta
Sautéed Snow Peas (Mangetout)

Day 2: Pork Loin Braised with Sage and Olives
Potato and Garlic Gratin
Fried Carrots

Day 3: Ham and Caramelized Onion Lasagne
Fresh Fruit

Day 4: Cuban Beef and Black Beans
Brown Rice

Day 5: Sautéed Chicken Breasts Balsamic
O'Brian Potatoes
Snow peas with Shallots

Day 6: Chauroute Garni
Pasta with Brown Butter

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6 Day Menu Plan: Week 2 Spring II

Braised Pork with Olives and Sage

Ham and Caramelized Onion Lasagne

Cuban Beef and Black Beans

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 2 Spring II

Braised Pork with Olives and Sage

Ham and Caramelized Onion Lasagne

Cuban Beef and Black Beans

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.