We'll be making soup 3 or 4 times (or 5) this winter. Making a good soup isn't hard; keeping the quantity within reason is! The ingredients have to be in the right proportion which usually means leftovers: either in their raw, unused form or as soup. It freezes well! Cabbage is another large vegetable that needs to be planned for - and it's an integral part of many soups. This menu has slow-cooking done on the weekend followed by an easy week. Bon Appétit!
Friday: Egg "Noodles" with Tomato/Prosciutto Sauce
Broiled Snapper with Lemon Sauce
Toasted (Israeli) Couscous with Sautéed Onions
Italian Brussels SproutsThis weekend we're have a White Bordeaux from Graves, Château La Louviere. For the red, a Cru Bourgeois Superior, Château Mayne Lalande from the Listrac region.
If you would like to learn more about French wines check out this site french wine a day.
Saturday: Sliced Confetti Polenta with Tomato/Prosciutto Sauce
Beef Braised in Chianti
Garlic Mashed Potatoes
Braised CarrotsWe'll finish the Graves with the polenta and have a Chianti with the Beef. An inexpensive one for the pot and a decent one for the table.
Sunday: Minestrone, 2 recipes
Fried Confetti PolentaMonday: Braised Beef and Mushrooms
Garlic Mashed Potato Patties
Sautéed Brussels SproutsTuesday: Egg Fu Yung
Sesame Chicken Stir-FryWednesday: Minestrone
Garlic SconeThursday: Pork Chops with Creamy Cabbage
Buttered PotatoesTo post comments about the menus or recipes go to the Menu of the Week.
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
