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 Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

This week on the Menu we have:

butternut pastry
Butternut Squash and Mushroom Tart

pasta smoked salmon
Smoked Salmon Pasta

veal duxelles
Veal Chops Duxelles

risotto
Butternut Squash and Mushroom Risotto

Weekly Menu Planner: Sept. 20, 2013

        As it's difficult to guess the size of the butternut squash you get, it's hard to use it all (or not run out.  If you have some left after Sunday, add it to the pork on Monday. 
This is the start of mushroom season.  Try to get a variety of field mushrooms to enjoy the best of the season.
As to the ricotta: in Europe it's in 8oz tubs; in US it comes in 16oz tubs.  It keeps for 2 weeks, so we'll use 16oz between this week and next.
   Bon Appétit!

Friday:   Butternut Squash and Mushroom Tart
Smoked Salmon Pasta
Hot Spinach Salad

Saturday:   Butternut Squash Soup
Veal Chops Duxelles
Potatoes a la Two Fat Ladies with Fresh Herbs 
Balsamic Glazed Carrots

Sunday:  Butternut Squash and Mushroom Risotto
Fresh Fruit

Monday:  Pork Tenderloin Braised / Apples and Onions 
Potatoes a la Two Fat Ladies with Fresh Herbs 

Tuesday:   Tuna Spaghetti Timbale with Ricotta
Green and White Beans with Tomatoes, Shallots and Sage

Wednesday:  Baked Chicken Breasts with Mustard Crust 
Cheesy Oven Fries
Green and White Beans with Tomatoes, Shallots and Sage

Thursday:    Stuffed Peppers, with Sausage and Orzo

Shopping List for the Week