This week on the Menu we have:

avocado bean salad
Avocado and White Bean

salmon horseradish
Baked Salmon with

tomato ricotta pastry
Tomato and Ricotta

chicken Prosciutto
Prosciutto Wrapped
Chicken on Pimento Sauce

Weekly Menu Planner: March 22, 2013

       We use the other half of the puff pastry this week - and, remember, it can be refrozen twice if you have some left.  Green garlic season has started here... If you don't have it available substitute green onion and regular garlic - substitution noted on recipes. We're starting salad season so will be using 'good' olive oil for the salads, as well as the regular olive oil for cooking.  Lastly, remember that yogurt will keep, in a covered container in the fridge for up to 2 weeks.

One more thing.... We're going to be starting to use a lot of fresh herbs again during the summer.  If you don't have one, now is the time to think about a small herb garden; in the ground or containers.  E-mail me if you have questions.
   Bon Appétit!

Friday:   Avocado and White Bean Salad
Baked Salmon with Horseradish
Potatoes with Prosciutto, Olives and Green Garlic
Beets with Butter and Parsley

Saturday:   Tomato Ricotta Pastries
Prosciutto Wrapped Chicken on Pimiento Sauce
Risi e Bisi

Sunday:   Meatballs / Tomato Ricotta Sauce, Cannellini

Monday:   Lemon Spinach and Chicken Salad
Baked Potato Chips

Tuesday:    Pasta Puttanesca with Tuna
Sautéed Mangetout (Snow Peas)

Wednesday:  Pork Chops Diablo
Sweet Potato Fries
Sautéed Mangetout with Shallots

Thursday:    Ham and Pepper Quiche

Shopping List for the Week