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?
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