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This week on the Menu we have:
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.
Day 1: Sautéed Scallops with Pesto
Sautéed Snow Peas (Mangetout)
Day 2: Pork Loin Braised with Sage and Olives
Potato and Garlic Gratin
Day 3: Ham and Caramelized Onion Lasagne
Day 4: Cuban Beef and Black Beans
Day 5: Sautéed Chicken Breasts Balsamic
Snow peas with Shallots
Day 6: Chauroute Garni
Pasta with Brown Butter