One of the things I like about winter cooking is being able to plan for leftovers. The rest of the Braised Pork from Saturday will make a lovely, chunky hash later in the week. As it's almost impossible to make a good lasagne for two we'll be eating that again as well. With a crunchy apple crisp to round out the dinners we are well into Autumn Cooking. Bon Appétit!
Friday: Warm Chevre on Prosciutto with Wild Mushrooms
Pan-Seared Tuna with Capers
Cappelletti with Cannellini SauceThis weekend we're have a white from the Loire Valley, Quincy, with the first courses. With the Tuna we'll have a Cru Bourgeois from Medoc-Moulis, Château Poujeaux.
If you would like to learn more about French wines check out this site french wine a day.
Saturday: Butternut Squash Timbales with Apple Chestnut Sauce
Braised Pork Loin with Apples and Onions
Roasted PotatoesWe'll finish the Quincy with the Squash Timbales and enjoy a St. Emilion, Château Fombrauge with the Pork.
Sunday: Prosciutto, Pimiento and Chevre Lasagne
Apple CrispMonday: Chunky Pork Hash
Apple Crisp, leftoverTuesday: Prosciutto, Pimiento and Chevre Lasagne, leftover
Roasted Butternut Squash
Apple Crisp, leftoverWednesday: Sautéed Chicken Breasts with Mustard Crust
Baked Sweet Potatoes
Cannellini with SageThursday: Stuffed Bell Peppers, Americas Style
To 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
