This week on the Menu we have:

chevre ham
Baked Chevre with

fish pie
Fish Pie with Salmon and
Smoked Salmon

veal with olives
Braised Veal with Olives
and Capers

Weekly Menu Planner: February 22, 2013

      My goat cheese (chevre) comes in 200gr (7oz) logs, so we'll be using more next week. You can use Brie or Camembert if you prefer. You can use any dry-cured ham available in place of the Prosciutto.  And, remember, any unused yogurt can be put in a container and saved up to 2 weeks.
Winter cooking is slowly coming to an end, so I'm trying to work some favorites in before spring.
   Bon Appétit!

Friday:   Baked Chevre with Prosciutto
Fish Pie with Salmon, Smoked Salmon and Savoy Cabbage

Saturday:   Poached Eggs with White Wine
Braised Veal with Olives and Capers
Wild Rice Mushroom Pilaf

Sunday:   Pasta with Leeks, Prosciutto and Mushrooms
Fresh Fruit

Monday:   Wild Rice, Chicken and Broccoli Casserole

Tuesday:   Peppered Pork Tenderloin in Red Wine Sauce
Potatoes Braised with Bay and Mustard
Endive Gratin

Wednesday:   Beef and Cabbage Lo Mein

Thursday:    Cheesy Chicken
Barley with Pimiento
Broccoli with Shallots and Mustard

Shopping List for the Week


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