Apparently I felt the need for spinach this week as I ended up using it twice, in the Rice Florentine and the Meat Loaf. If you can, buy frozen spinach in large bags so you can control the amounts better - plus it's cheaper. The evenings are definitely cooler, and the barbecue grill is tucked away for winter. Time for Meat Loaf! We're seeing a lot of squash and sweet potatoes at the market, and there are cauliflowers putting in an appearance - for next week. Bon Appétit!
Friday: Butternut Squash Soup
Sautéed Sole with Butter and Lemon
Rice FlorentineThis weekend we're have a Spanish white from Somotano, Vinas del Vero, Clarion with the first course this weekend. With the Sole we'll have a Fronsac, Château Dalem.
If you would like to learn more about French wines check out this site french wine a day.
Saturday: Warm Leek Salad with Avocado
Veal Chops Duxelles
Potato Tomato GratinWe'll finish the Clarion with the Leek Salad and have a St. Julien, Château Gloria with the Veal Chops.
Sunday: Meat Loaf Florentine
Baked Sweet PotatoesMonday: Sautéed Chicken Breasts Duxelles
Potato, Tomato Gratin
Broccoli with Butter and HerbsTuesday: Meat Loaf Parmesan
Pasta with Olive Oil, Garlic and Parmesan
Roasted Butternut SquashWednesday: Spanish Pork with Pepper and Olives
Basmati RiceThursday: Pasta with Red Beans and Ham
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