6 Day Menu Plan: Week 4  Fall I

This week on the Menu we have:

salmon lemon mayoBaked Salmon with Lemon Mayonnaise

pumpkin lasagne Pumpkin Lasagne

acorn squash Stuffed Acorn Squash with Quinoa and Ham

Weekly Shopping List  

            This will be the last of the fresh herbs.  If you have them available in your garden, continue to use them, but most gardens are giving it up for winter now. We have a lot of dishes for more than one meal on this menu: the Duxelles will be used twice; the potatoes will be for 2 meals and the lasagne makes enough for a second meal or the freezer.
Note on chicken and beef stock: We all know we should make it from scratch.... That said, I often use canned/boxed broth but keep paste/granules on hand for when I need 2 tbs or 1/4 cup and there's none in the fridge.  I would suggest adding a jar of each to your pantry... good quality, low sodium.
     Bon Appétit!

Day 1:  Baked Salmon with Lemon Mayonnaise
Creamy Polenta with Bacon and Sage
Broccoli with Butter and Herbs

Day 2:  Veal Chops Duxelles
Potatoes a la Two Fat Ladies
Spinach with Bacon and Onion

Day 3: Pumpkin Lasagne
Apple Crisp

Day 4:  Chicken Breasts, leftover Duxelles
Potatoes a la Two Fat Ladies, leftover
Broccoli with Shallots and Mustard

Day 5:  Glazed Turkey Cutlets
Brown Rice and Beans, Oriental Style

Day 6:  Stuffed Acorn Squash with Ham and Quinoa

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