Winter is finally giving up it's grip and we are starting to think less of slow-cooking stews and braised and more of lighter fare. It will be another 5 - 6 weeks before we actually start summer cooking, but in the meanwhile we'll flirt with it a bit. Bon Appétit!
Friday: Avocado Cocktail
Shrimp Creole over Brown RiceWe're having a White Bordeaux with our starters this week, Château Talbot, Caillou Blanc. Our red tonight will be a local Fiefs Vendéen.
If you would like to learn more about French wines check out this site french wine a day.
Saturday: Smoked Salmon with Deviled Eggs
Tournedos with Creamy Brown Sauce
Mashed Cauliflower and Potato MedleyWe'll finish the Caillou Blanc with the Salmon and have a lovely Margaux with the steak, Château Boyd Cantenac.
Sunday: Prosciutto, Tomato and White Bean Risotto
Fresh FruitMonday: Chicken with Broccoli and Olives
Pasta Olive Oil and ParmesanTuesday: Hungarian Pork Chops
Alsatian Potatoes
Carrots with Yogurt CreamWednesday: Turkey with Horseradish Sauce
Brown rice
Broccoli with Lemon PepperThursday: Sausage and Artichoke Quiche
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