Pablo's weekly menu...

I leave a strange week behind, with the feeling of not having accomplished enough of the mountain of projects I have set before myself. Tonight, looking over the pictures of the week, I realize I did more than I thought. I can honestly say this is the first week of my life that I have: made lavender yogurt, black sesame pudding & tomato polenta tart, hand-kneaded bread, found inspiration here and here and spent quality time with family and friends... I guess it wasn't as an unproductive week as I felt it was. Anxious to get organized and get more posts in this week... Enjoying this food blogging journey and learning experience so very much. First a few photos to share, then the week's menu...

Peppers and tomatoes for Chicken basquaise & the Cavaillon melons gave us
a taste of summer in Southwestern France

Boiled squid with miso vinaigrette from Just One Cook Book / White asparagus with tarragon yogurt sauce

Obsessed with lavender these days, after last week's Peach Lavender Custard, lavender yogurt was made...

The cardamom flatbread from Vanilla Bean blog

The daily ripe strawberry from our garden, the near future holds many fruits

Cheeses of the week: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Rotation this week: Goat brie & gouda, blue Stilton, Vermont Cheddar.

Desserts: At lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular homemade* whole milk (lavender plain this week!), sheep’s milk, and Greek yogurt for extra protein) to avoid too much sugar before bedtime.

If you would like a particular recipe on the menu, feel free to contact me! (I marked with a * the recipes that will be the topic of upcoming posts).


MONDAY

Lunch

Appetizer / Finger Foods: Tomato, hearts of palm & basil salad
Main course: Beef patty with red chards puree

Goûter (4pm snack) - Apple & peach (from Gopher Springs Farm)

Dinner

Appetizer / Finger Foods: Vegetable noodles, yellow tomato
Main course: Soft boiled egg, artichoke bottoms with green sauce*



TUESDAY

Lunch

Appetizer / Finger Foods: Andalusian Gazpacho
Main course: Turkey, zucchini and black beans puree

Goûter - Watermelon (and whatever fruit we get to taste at the farmers' market!)

Dinner

Appetizer / Finger Foods: Broccoli & Cauliflower florets with vinaigrette
Main course: Braised endives with ham*


WEDNESDAY  (Pablo turning 15 months today!)

Lunch

Appetizer / Finger Foods: Green beans, tomato & Italian parsley salad
Main course: Sardines & baby bok choy puree

Goûter - Shiso Nectarine Ice Cream

Dinner

Appetizer / Finger Foods: Leek whites with vinaigrette*
Main course: Veal blanquette* (soon on my guest post on http://www.artsyfartsymama.com/!)

THURSDAY

Lunch

Appetizer / Finger Foods: Cauliflower and shaved watermelon radish salad
Main course: Chicken with ratatouille*

Goûter - Lavender rice pudding with peach*

Dinner

Appetizer / Finger Foods: Crème de crudités
Main course: Attempting home-made raviolis, following pasta recipe from Fig + Fauna


FRIDAY

Lunch

Appetizer / Finger Foods: Hearts of palm, green beans yellow tomato & chives salad
Main course: Tofu with cucumber puree

Goûter - Plums

Dinner

Appetizer / Finger Foods: White bean, cilantro and tomato salad
Main course: Pork belly with roasted apples*



SATURDAY

Lunch

Appetizer / Finger Foods: Avocado & tomato
Main course: Rosemary lamb with garlic and parsley flageolet beans

Goûter - Apple chausson* (puff pastry with a compote from our recently harvested apples)

Dinner

Appetizer / Finger Foods: Cucumber in tarragon yogurt sauce
Main course: Salmon & kale puree


SUNDAY

Lunch

Appetizer / Finger Foods: Greek salad with fresh oregano
Main course: Veal, peashoots & microgreens puree

Goûter - Cherries & nectarine

Dinner

Appetizer / Finger Foods: Green asparagus tips with vinaigrette
Main course: Tofu with peas & spinach puree

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