We're having the last of the courgette, this week, in a warming, creamy soup. From summer squash we'll switch to winter squash. The Acorn and Butternut are ripe and ready to harvest. The pumpkin will stay on the vine another few weeks. We'll add Gruyère and a decent chunk of good Parmesan to the pantry staples for winter. Finally, the herb garden, except for the sage and a bit of tarragon, is almost at an end, as well, so we'll be switching to mostly dried and/or frozen herbs. Bon Appétit!
Friday: Creamy Courgette (Zucchini) Soup
Pasta with Scallops and Shrimp
Green Beans with Rosemary and GarlicThis weekend we're have a white Bordeaux, St. Julien, Talbot Caillou Blanc with the first courses. With the Scallops we'll have a Rhône, Côte Rôtie.
If you would like to learn more about French wines check out this site french wine a day.
Saturday: Mini Mushroom Frittatas
Braised Chicken with Tarragon Cream
Alsatian Potatoes
Broccoli with Butter, Pepper and HerbsWe'll finish the Talbot with the Mushroom Frittatas and have a Beaune, Montée Rouge with the Chicken.
Sunday: Butternut Squash Risotto
Monday: Pork Chops with Tomato and Sage
Sautéed Potatoes and Onions
Butternut Squash with Browned ButterTuesday: Chicken with Tarragon Mushroom Cream over Pasta
Carrots with Bacon and ShallotsWednesday: Stir-Fried Beef and Broccoli
Brown RiceThursday: Acorn Squash stuffed with Ham and Quinoa
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